This Baked Portobello Mushroom recipe makes an impressive-looking vegetarian dinner, but it’s also incredibly easy to prepare. I think it would make an excellent main course for your vegan friends or family members at Thanksgiving, or any another holiday meal for that matter.
Portobello mushrooms have a meaty quality that makes them a great meat substitute without relying on processed soy alternatives. You can serve them as vegetarian “steaks” or “burgers” with your favorite sides, or even stuff them with your favorite filling (like Thanksgiving stuffing!) as a hearty main course.
Health Benefits of Portobello Mushrooms
Because portobello mushrooms are a type of fungi, they grow by absorbing nutrients from the soil and organic matter around them. This can make them very rich in nutrients, including phytochemicals like conjugated linoleic acid (CLA), which is rarely found in non-meat sources. CLA has been shown to block aromatase, a protein that necessary for producing estrogen in women, and therefore it may also help to slow or stop cancers that are hormone-dependent (like breast cancer). (source)
Mushrooms are also one of the best sources of L-ergothioneine, which may help to protect against chronic inflammatory diseases and red blood cell disorders. Mushrooms are also a surprising source of plant-based protein, containing about 20% protein by weight.
Portobello mushrooms are also low in calories, with one mushroom having around just 18 calories. That means you can really load up on the side dishes to round out your meal!
How to Roast or Bake Portobello Mushrooms
Portobello mushrooms have a fairly neutral flavor, so it’s a good idea to let them marinate in a sauce for 15 minutes before baking them. Be careful not to let them sit in a sauce for too long, or they might get a slimy texture that wouldn’t be as appealing.
I tend to toss them in the marinade right before I set my oven to preheat. When the oven has reached the proper temperature, usually my mushrooms have marinated long enough and I can just transfer them to the oven to bake!
It’s almost eery how meat-like the oven roasted portobello mushrooms can look! They also have a texture that is similar to meat when you bake them for about 30 minutes. When it’s warm enough to cook outside, they’re great on a grill, too!
Can you eat Portobello Mushroom Stems?
I feel like one thing that keeps people from eating portobello mushrooms more often, is that they don’t know what you can and can’t eat on the mushroom. 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.
Some people also like to use a spoon to remove the darker “gills” of the mushroom, but I didn’t take the time to do that in this recipe and I thought it turned out just fine.
I hope you’ll enjoy this baked portobello mushroom recipe as a delicious meat alternative soon! It’s delicious served over mashed cauliflower with vegan gravy.
Baked Portobello Mushrooms (An Easy Vegetarian Dinner!)
- 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 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 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.
- 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 3 days.
Per Serving: Calories: 36,Carbohydrates: 5, Protein: 3, Fiber: 1, Fat: 0
If you can’t tolerate soy, try using coconut aminos as a soy-free substitute for the tamari. If you don’t have issues with gluten, you can also use regular soy sauce instead of the tamari.
I used fresh sage and thyme to give this recipe more of a Thanksgiving flavor, but feel free to use any fresh herbs or seasonings you like. If you need to use dried herbs, I’d start with just an1/4 teaspoon of each and then add more to taste, if needed.
As always, if you try something different with this recipe please leave a comment below so we can all benefit from you experience.
Reader Feedback: What’s your favorite vegetarian or vegan main course? Do you serve any vegetarian options at your Thanksgiving feast?