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.
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.