Easy Roasted Portabella Mushrooms are a great addition to any meal. Bake in the oven and use in place of animal protein in your favorite lunch bowl, serve over pasta, or as part of a veggie sandwich. Roasted Portabella Mushrooms are easy to reheat and can be served warmed, chilled, or at room temperature.
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We have been on a roasting streak in the Peel house lately. Maybe it is the colder weather. You can check out our most recent slow roasted tomatoes and our roasted garlic to see what I am talking about. Serious goodness!
We aren’t talking stuffed portabellas (which are fab!) but a basic but perfect, roasted portabella mushroom. Not sure how make portabella mushrooms quickly without the rubberiness or excess water? Then this recipe is for you!
How to Store Fresh Portabella Mushrooms
Portabella mushrooms kept in the refrigerator should be used within a week. Remove mushrooms from any plastic wrapping, which can trap moisture.
Instead, place fresh portabella mushrooms in paper bags or wrap them in a paper towel and placed in an open plastic bag for storage in the refrigerator.
How to Clean and Prep the Mushrooms
To prep the mushrooms for baking you will need to remove the stem. Then take a dull spoon and carefully scrape out the gills. Don't worry if the edges break off, because we are slicing the mushrooms and not stuffing them they will be fine.
Line a baking sheet with parchment paper. Alternately you can oil the baking sheet but I find parchment works better. Spread out the mushrooms on the baking sheet and lightly oil both sides. Sprinkle with salt and black pepper.
Roast in a 400 F degree oven for 15 to 20 minutes. Flip halfway through for even caramelization.
Slice the mushrooms into ½ inch slices and serve or use in your recipe.
When serving them as a side dish portabellas can be in need of some additional flavor. Here are a few recipe variations that we have tried over the years.
- Balsamic- Drizzle on 1 tablespoon balsamic vinegar and sprinkle with thinly sliced garlic and 1 tablespoon (total) fresh thyme leaves before baking.
- Garlic Butter- Replace the EVOO with melted butter and 4 cloves of thinly sliced garlic.
- Spicy Southwest- Sprinkle on a mixture of 1 teaspoon each of chili powder, cumin, and garlic powder plus a healthy pinch of crushed red pepper flakes.
- Soy-Glazed- Replace the EVOO with a mixture of 1 tablespoon tamari (gluten-free soy sauce), 1 teaspoon honey, and 1 teaspoon sesame oil.
Portabella mushrooms can be more than just a side dish.
How to Use Portabella Mushrooms
I love using portabellas in place of meat but it also good with meat. Here are some of the ways we use them:
- Served with roasted zucchini and eggplant, top with feta (optional), toasted pine nuts, and fresh parsley
- Tossed with pasta, marinara, and fresh parsley
- On top of lemon chicken piccata
- Over a salad with marinated artichokes, roasted peppers, Kalamata olives,
- As part of a veggie stack with basil pesto
- On a roasted veggie sandwich
- Sheet pan
- Parchment paper or foil
- 4 portabella mushroom caps
- olive oil or coconut oil
- kosher salt & black pepper
- Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
- Remove the stems from the mushrooms.
- Using a spoon, carefully scrape out the gills.
- Brush each side of the mushrooms with oil and lightly sprinkle with salt and pepper.
- Bake for 15 to 20 minutes until tender. Flip halfway through baking.
- Slice mushrooms in 1/2 inch slices.
- See post for recipe variations
- Properly stored in an airtight container, cooked mushrooms will last for 3 to 5 days in the refrigerator.