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This Baked Portobello Mushroom recipe is impressive vegetarian meal, without much effort required. It pairs perfectly with your favorite holiday sides!

gravy poured over baked portobello mushroom.

Why You’ll Love Them

They feel hearty. Portobello mushrooms have a meat-like quality that makes them a great main course, without relying on processed soy alternatives. Serve them with your favorite side dishes, like mashed potatoes and mushroom gravy, for an easy holiday meal. 

They’re delicious. A simple marinade of gluten-free soy sauce, balsamic vinegar, and fresh herbs bring these mushrooms to life! 

They’re easy to customize. Baked mushrooms are very forgiving. If you’d prefer a different flavor blend, you can rub them with olive oil, salt, and pepper, and add in any other seasonings you like.

The leftovers are useful. If you cook extra portobello mushrooms, you can use the leftovers in a stir-fry, as the base (or a topping) for a portobello mushroom pizza, or serve it on a hamburger bun for a portobello mushroom burger. 

Ingredients You’ll Need

portobello mushroom ingredients labeled in glass bowls.

What do you need for baked portobello mushrooms? 

  • Portobello mushrooms
  • Tamari (Gluten-free soy sauce)
  • Balsamic vinegar
  • Garlic
  • Fresh thyme & sage

This soy sauce provides the salty flavor for these mushrooms, but if you don’t have it on hand, you can replace it with a drizzle of olive oil and a hefty seasoning of salt and black pepper, instead. You can also replace the herbs with fresh basil, if you’d like to serve these with more Italian-style side dishes. 

How to Bake Portobello Mushrooms

1. Prep the mushrooms.

Clean the mushroom caps by removing any visible dirt with a damp towel, then remove the stems. In a small bowl, combine the tamari, vinegar, garlic, and herbs. 

stems removed from mushrooms and sauce mixed in glass bowl.

2. Marinate. 

Arrange the mushroom caps in a deep baking dish, or rimmed baking sheet, and pour the sauce over each one. Flip the mushrooms over and make sure both sides get coated in the marinade. 

Let them rest for about 15 minutes, while you preheat the oven to 400ºF. Don’t let the mushrooms marinate for longer than 30 minutes, or they could start to develop a slimy texture. 

marinade brushed over the mushrooms in glass pan.

3. Cook.

Arrange the mushrooms stem-side up in the baking dish and bake at 400ºF for 15 minutes. 

When the timer goes off, use a spatula to flip the mushrooms over and bake for an additional 15 minutes. The mushrooms will shrink slightly as they bake, developing a rich flavor. 

Note: If you prefer grilled portobello mushrooms, you can grill them over medium heat (about 350ºF to 400ºF) for 4 to 5 minutes on each side.

mushrooms cooked and sliced.

4. Enjoy!

Let the mushrooms cool slightly, then they are ready to slice and serve with your favorite side dishes. Garnish with chopped parsley or thyme leaves, for a fresh look.

Leftovers can be stored in an airtight container in the fridge for up to 5 days. Use them in a stir fry, or saute them with spinach, onion, and any other veggies you have for a fajita filling or omelet. 

sliced mushrooms served on mashed potatoes.

Frequently Asked Questions

Can you eat portobello mushroom stems? The stems are technically edible, but they often have an unappealing “woody” texture, so I recommend that you just pull them off with your hands (which is super easy to do) and discard them.

Will this marinade work with other mushrooms? Yes, you can marinate other varieties of fungi, such as cremini mushrooms, baby bellas, or white button mushrooms. 

What do portobello mushrooms taste like? Mushrooms have a relatively earthy, neutral flavor. They will absorb the flavors that you cook them with, so these mushrooms will be slightly salty and tangy after soaking up the marinade.

Looking for more mushroom recipes? Try Vegan Mushroom Bacon, Warm Mushroom Salad, or Wild Rice & Mushroom Stuffing.

Portobello mushrooms served with mashed potatoes and gravy.

Baked Portobello Mushrooms

5 from 10 votes
Baked Portobello Mushrooms are marinated in a flavorful sauce, and cook to perfection in just 30 minutes. They make a great vegetarian option for a holiday meal!
prep15 mins cook30 mins total45 mins


  • 3 portobello mushrooms (stems removed)
  • 3 tablespoons tamari (gluten-free soy sauce)
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove , minced
  • 1 teaspoon fresh sage , minced
  • 1 teaspoon fresh thyme leaves


  • Use a damp towel to gently rub the portobello mushrooms to help remove any dirt, then arrange them in a glass baking side, with the stem-side facing up. 
  • In a small bowl, stir together the tamari, vinegar, garlic, sage, and thyme. Use a spoon to pour the mixture over the 3 mushrooms, then use your hands or a brush to rub the sauce on the outside of the mushrooms, too. (Alternatively, you could put the mushrooms in a sealed container and gently shake them to coat them in the marinade, too.) 
  • Let the mushrooms marinate for 15 minutes, while your oven preheats to 400ºF. Don't let them marinate for longer than 30 minutes, or they could become too salty, with a more slimy texture.
  • Bake the marinated mushrooms for 15 minutes, then use a spatula to flip them over and bake for an additional 15 minutes. It doesn't matter which side you bake first, but I think they look prettier for serving when you start with the stem-side up, then flip them over so the mushroom cap is nice and golden. 
  • Serve warm with your favorite side dishes and an extra sprinkling of fresh sage or thyme for presentation. Leftover mushrooms can be stored in an airtight container in the fridge for up to 5 days. 



• Nutrition information is for 1 whole portobello mushroom. This information is automatically calculated, and is just an estimate, not a guarantee. (It also doesn’t account for the marinade that ends up baking into the bottom of the pan, so not all of the sodium will stick to the mushrooms.)
• If you don’t need a gluten-free recipe, you can use regular soy-sauce instead.
• For another variation, try using 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon garlic powder, and a 1/4 teaspoon black pepper instead of the soy sauce.


Calories: 36kcal | Carbohydrates: 5g | Protein: 3g | Sodium: 1014mg | Potassium: 343mg | Fiber: 1g | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 1.4mg | Calcium: 4mg | Iron: 0.8mg
Course: Main Course
Cuisine: American
Keyword: baked portobello mushroom

If you try this baked portobello mushroom recipe, please leave a comment and star rating below letting me know how you like it.


Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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  1. We served these mushrooms over mashed potatoes with your vegan gravy for Thanksgiving this year and they were a huge hit with everyone. All three things were so easy to prepare and so delicious, we’ll be making them again for sure! Oh, we grilled them instead of baking them. Yum!

  2. I made this recipe two nights ago. Wow! So easy and so delicious. I had planned to serve it with pesto, but ended up using the pesto for something else because these mushrooms tasted perfect without the extra sauce. I only had two mushrooms instead of three, so I hovered over the servings amount, as you showed us on Instagrams, and changed it to two. Thanks for the tip and for this wonderful recipe.

  3. Used the basics but since we were having Mexican food I totally changed the marinade. Marinated the mushrooms with a combination of lime juice,a can of green chilies, 2 cloves garlic minced, thinly sliced green onions, 1/4 teaspoon cumin, chopped fresh cilantro & a little hot sauce. Topped the Tacos with sour cream & guacamole, came out wonderfully.

  4. Just made this, but instead of using sage and thyme, I used dried tarragon and it was delicious. I will definitely be making it again soon!