This Baked Portobello Mushroom recipe is impressive vegetarian meal, without much effort required. It pairs perfectly with your favorite holiday sides!
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
What do you need for baked portobello mushrooms?
- Portobello mushrooms
- Tamari (Gluten-free soy sauce)
- Balsamic vinegar
- 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.
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.
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.
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.
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.
Baked Portobello Mushrooms
- 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.
If you try this baked portobello mushroom recipe, please leave a comment and star rating below letting me know how you like it.
Questions and Reviews
talking about timing – i went grocery shopping with my mother a couple of days ago and bought some mushrooms to cook some tempeh scallops for a dinner with friends. i saw thesed portobello mushrooms and asked my mother what use could i make of them. she said they’re not really tasty and only good for drying and grating, so I didn’t buy them. I think I’ll be back to get some and try this recipe – thank you!
I just made this tonight over a bed of mashed cauliflower/potatoes with your vegan gravy. Wow. This felt like such comfort food, you knocked it out of the park! Thank you, I’m so happy your website was recommended to me!
Oh wow, this looks so good!
My boyfriend is gluten free and tamari sauce is safe. It’s the soy sauce that has gluten. Might want to revise. Great recipe though
We are making ours tonight with some green chili chorizo and a hatch Chile shredded cheese on top that we are going to sprinkle over the top the last couple mins of cooking. Very excited!!
Very easy to make and delicious. Mushrooms were moist and tasty. Will definitely make again.
I tried this recipe for the first time two weeks ago; loved it.
Bought more portobello mushroom caps to make again!
Marinated mushrooms?! Wow I made these mushrooms tonight but ate them w brown rice and roasted green beans in lettuce wrap. My entire family loved this!
Love this for veggie yet low carb and can vary it so much with different veggies, garnishes; varying prep steps; marinated or not; diverse spice choices, including using a blend of colorful roasted veggies for holiday… a true kitchen sink recipe to use up whatever bits are in the fridge!!
Tried this recipe this evening even though I only had dried herbs. I omitted the oil. The mushrooms never made it to the dinner table. Fantastic savory marinade. Thank you. This recipe will be a “frequent flyer” in our household.
Why does this recipe have so much sodium? I have to watch my sodium very carefully. Any suggestions?
Tamari is high in sodium, but you can use reduced sodium if you need to!
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!
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.
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.
Can you freeze the baked mushrooms?
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!