These baked portobello mushrooms are easy to prepare and packed with delicious cheese and garlicy goodness. Meaty enough to satisfy any carnivore, and versatile enough to work as a main or side.
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I think all kids have certain vegetables that they just won't eat. In fairness, I know I am luckier than many as both of my kids eat a reasonably good range, my younger one in particular. But mushrooms are a sticking point for both.
They'll nibble the odd bits raw as I'm cutting them up, but the texture cooked just doesn't work for them. These baked portobello mushrooms, however, at least tempted them into a few bites, which is a success in my book. And I was more than happy to eat the rest.
How are portobello mushrooms different from white or crimini mushrooms?
Portobello mushrooms, or portobella, are larger in size than the common white mushroom or crimini. But in actual fact, they're all the same kind of mushroom.
Portobellos are simply the mature version, while white and crimini are the different colored skin versions of the immature fungi.
Portobellos have a large cavity which is great for stuffing, and you can even use them in place of burger patties, buns or as a base for mini "pizzas". Not that I've gone that route myself, mind you. Well, yet.
A favorite way with them, for me, is simple baked portobello mushrooms. Baking/roasting really brings out the best in their wonderful flavor and they don't need a whole lot more to taste delicious.
How to clean portobello mushrooms
As with other mushrooms, ideally you want to wipe portobello mushrooms with a damp paper towel rather than wash them directly in water.
Mushrooms can become mushy if they get too wet, so wiping helps avoid that. If any parts of the skin are particularly damaged, you can peel a section back. It will leave the skin slightly striped, but you'll hardly see it.
For some other uses, such as to use them as "buns", you may want to remove the gills with a spoon as well for a drier mushroom when cooked. However for these baked mushrooms I'd suggest just wiping and removing the stem. The gills have a great flavor and help keep these juicy.
Steps to make this dish
- Wipe the portobello mushrooms clean and remove the stems. Finely chop or mince the garlic.
- Lightly oil a baking dish or baking sheet and put the mushrooms on top in a single layer, gill side up.
- In a small bowl, mix together the oil, garlic, thyme and a little salt and pepper.
- Divide the mixture between the mushrooms, drizzling over the inside. Top each with a thin slice of butter.
- Bake the mushrooms for around 15 minutes until tender.
- While they are cooking, mix together the cheeses. After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes until the cheese is melted and gently golden.
What to serve with baked portobello mushrooms
One of the great things about this dish is that it is very versatile. These garlicy, cheesy mushrooms work just as well as a main with a side of mashed potato, cauliflower or why not try parsnip puree. You could also serve them with some wilted greens or a hearty salad.
Alternatively, serve them as a side to steak, grilled or roasted chicken or pork chops.
However you choose to serve them, these baked portobello mushrooms are easy, flavorful and one dish you definitely need to add to your menu soon!
Try these other tasty mushroom dishes:
- Mushroom galette
- Japanese mushroom rice
- Mushroom stroganoff
- Plus get more vegetarian meals as well as sides in the archives.
Baked portobello mushrooms
Ingredients
- ¾ lb portobello mushrooms
- 1 clove garlic
- 2 tbsp olive oil
- salt and pepper to taste
- ½ tsp dried thyme
- ½ tbsp butter
- 1 tbsp parmesan grated
- 3 tbsp mozzarella grated
Instructions
- Preheat oven to 400°F/200C.
- Wipe the portobello mushrooms clean and remove the stems. Finely chop or mince the garlic.
- Lightly oil a baking dish or baking sheet and put the mushrooms on top in a single layer, open side up.
- In a small bowl, mix together the oil, garlic, thyme, and a little salt and pepper. Divide the mixture between the mushrooms, drizzling over the inside. Top each with a thin slice of butter.
- Bake the mushrooms for around 15 minutes until tender.
- While they are cooking, mix together the cheeses. After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes until the cheese is melted and gently golden.
Notes
Serving size around 1 mushroom per person as a side, 2-3 as a main.
Nutrition
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I first shared the recipe for Baked Portobello Mushrooms on Sunday Supper Movement where I am a contributor.
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Sue Saxby says
Very tasty way of cooking these mushrooms. I didn't have any mozzerella so used cheddar instead, together with the parmesan. Am having this dish again soon, possibly adding just slightly more cheese.
Caroline says
I'm glad to hear you enjoyed, and indeed, you can adjust the cheese quantity to taste (mushrooms do also vary in size, so if larger, I'd certainly use more).
Glenn Griffith says
Simple to make and delicious!
Caroline says
So glad you enjoyed!
Tommy Bucher says
Since I am now a widower there was enough for me to have two meals of baked mushrooms and I really liked them. I will definitely make this dish again.
Caroline says
I'm glad to hear you enjoyed it and will make again!
Helga says
Great recipe! Thank you for sharing!
Caroline says
So glad to hear you enjoyed them!
Marion says
I made this recipe with the ingredients I had on hand, so it wasn't exactly the same, but it worked well and was good. I used Burrata in place of mozzarella, gruyere instead of parmesan and oregano instead of thyme. I think the flavor would be much richer if I had used the parmesan, but overall it was good. I also added chopped sauteed red onion and red bell pepper to the cheese mix before filling the mushrooms. I think next time I will add a slice of tomato under the cheese mix and serve it with a slice of raw red onion on top.
Caroline says
I'm glad you enjoyed, and absolutely it's one that works well to adapt to what you have and vary to taste.
Jaime says
So easy and yummy! Will do without the butter next time and see how it does.
Caroline's Cooking says
Glad to hear you enjoyed! The butter does help with flavor, too, but you could reduce a little or else use a little olive oil instead.
Kay says
These mushrooms were delicious! I’ve used the recipe every time I make portobellos!
Caroline's Cooking says
So glad to hear you have been enjoying them!
Wendy says
The mushrooms were so good. Better than a restaurant. Will make again
Caroline's Cooking says
So glad to hear you enjoyed them (and will again!)
J. Lemise says
Great, easy recipe. Quick to make; flexible and forgiving; I didn't have any Italian cheeses available so I used a nice medium aged white cheddar. I also crushed my garlic into the mixture. Overall--delicious!
Caroline's Cooking says
So glad to hear you enjoyed them! And yes, cheddar would be great too.
Bev Praver says
These were so easy to make and absolutely delicious!
Dion says
Delicious! I was fortunate to find a couple of 6" mushrooms and they were fantastic!
Caroline's Cooking says
So glad to hear - and always good when you find the perfect ingredients!
Sheryl says
I made a lasagna pan full of these things! I added sliced Apple chicken sausage to them. Delicious!
Caroline's Cooking says
That sounds delicious, and indeed they're great for scaling up as needed. Glad you enjoyed.
Bev Praver says
The flavor was wonderful and the texture was perfect. It was so easy to make and almost no cleanup. I used 3 cloves of garlic instead of 1. I love garlic!
Caroline's Cooking says
Glad to hear you enjoyed! And definitely nothing wrong with a bit extra garlic 🙂
Jeanne Marie says
Just a terrific recipe--fast, easy, and so delicious. My neighbor just loved the one I shared with her. I subbed out the butter and used EVOlive oil instead to save calroies. Thanks for what you do to help the world learn to cook.
Caroline's Cooking says
So sweet to say, glad you enjoyed! And yes works well with oil too.
Else-Carine Risberg says
Never before have I baked a Portabella without getting rid of the gills. Maybe I will just leave them on from here on. 🤣
Just a note. My Portabella never seem to have the great contrasting edges on them. There seem to ask be quite flat along the edges.
I did change this a bit. Because I worked with what I had on hand.
Garlic parsley butter, instead of the oil and garlic.
Did not have basil . I did use the drizzling of my garlic and parsley butter in the first step and baked the two Portabella I had for the 15 minutes.
Into the melted butter I added Italian seasoning, pepper and onion seasoning. I figured the butter was salty enough along with the cheese I was going to put on top and I was right.
I added a mix of chopped up pepperoni, tomato, black beans, spring onion, green sweet pepper and some left over shredded tex-mex cheese.
Weird combo yup, but it worked. 👍🏻
After the 15 minutes, (I cut that short by about 2 minutes), I topped the Portabella mushrooms with the pepperoni mix above. Then I added shredded double cheddar on top, put them back in for 5 minutes, but decided to cut that short by 1.5 minutes.
Turned out super yummy, used up leftover pepperoni and other things, and bonus - it has a calorie count of 379, which I figured out using my FitBit recipe option.
When I make these again, I will cut back on the cheese and not use the pepperoni. I believe they will work and be equally good using just veggies and the black beans in the stuffing mix. 😁
Caroline's Cooking says
I'm glad to hear you enjoyed them, and yes adaptations are always easy with these, lots of options that will also work depending on what you have/taste etc.
Jolee says
Loved. Added probably three times the amount of cheese, but that’s us! Thank you
Caroline's Cooking says
Nothing wrong with some extra cheese 🙂 Glad you enjoyed!
Christina says
Made this tonight adding cooked ground turkey sausage with the cheese. It was excellent! My husband loved it, as well.
Thank you for sharing.
Caroline's Cooking says
Glad to hear you enjoyed it and nice way to make it more of a main with the added sausage.
Neva says
I only had 1 Portobello so had to guess on the amount of garlic, oil. Etc. I happened to be by myself so decided to try this. It was excellent. Will try it again soon. Thanks
Caroline's Cooking says
So glad you enjoyed it! So you know, there's an option to adjust the number of servings to help with amounts when you make more/less, just for future (either click 0.5x, 1, 2 times recipe or use slider by clicking on the number next to servings).
Troy P says
Thank you. I used this recipe this evening, and decided to finely but roughly chop the stems and use them as filling along with your ingredients and it came out tasting very good. Thanks again
Caroline's Cooking says
So glad to hear, and yes, stems definitely good to enjoy too!
Yar says
The air fryer worked well for me!!! But reduce the bake time to half. Around 7 minutes.
Caroline's Cooking says
Thanks for sharing, glad they worked well.
Yar says
air fryer worked well for me!!!
Christing says
This recipe was wonderful! So simply easy and delicious. I used 2 large Portabellas and the full amounts of everything else and it was perfect!
I added the stems chopped into the oil mixture, and had to substitute Monterey Jack cheese for the Mozzarella, and it still was FABULOUS!!!
I can't wait to try another of Caroline's recipes. Thanks!!!
Caroline's Cooking says
So glad to hear you enjoyed it!
Declan McManus says
Beautiful - retained their perfect cup shape the first time but emerged completely flat
Caroline's Cooking says
Glad you enjoyed them, and yes they can flatten out, it varies a little from one mushroom to another.
Becky says
I’ve made these many times as a main dish and a side dish and we love them!
I’m considering using a conversion chart and trying them in the air fryer. Has anyone tried this?
Caroline's Cooking says
So glad you have been enjoying them - I haven't tried air fryer method but would be interested to hear how it goes if you try!
shawna neves says
Yes they work great. I would still spray them with the olive oil or avocado oil. But they turned out perfect in the air fryer. :~)
Caroline's Cooking says
Thanks for sharing, glad to hear!
Cynthia McConville says
you didn't say what to do with the butter!
Caroline's Cooking says
Yes it does, actually - step 4, you put thin slices of butter on top of each of the mushrooms after you add the garlicy oil.
shawna neves says
She said put a thin slice of butter inside the middle of the mushroom. That cooks in with cheese and the garlic.
Jo says
Simple and very tasty side dish. Made this last night along with grilled pork chops and roasted sweet potatoes.
Caroline's Cooking says
Glad you enjoyed, and sounds like a tasty meal!
Nancy Thompson says
Very good! Thank you for the recipe; I used as main entree and it was absolutely perfect. Thanks again and I will cook them again.
Caroline's Cooking says
I'm so glad to hear!
Karen Alexander says
Excellent meal. I will prepare this again.
Caroline's Cooking says
So glad you enjoyed!
Andrea says
Yummy. Quick and easy prep.
Caroline's Cooking says
Glad to hear you enjoyed! And I agree, I love how easy they are to prep.
Olga Lopez Leon says
Excellent!!
Caroline's Cooking says
Glad you enjoyed!
CRK says
This dish is fantastic and so easy to make. I thawed some frozen spinach and added it on top of the garlic sauce and then the butter on top. After the 15 minutes added the cheese to melt. Will part of our dinner rotation for sure!
Caroline's Cooking says
So glad you enjoyed, and I can see the added spinach being great in there.
Valerie says
Spinach is a great addition. Even chopped rabe would be delicious. Definitely trying this. Thanks for the idea!
Caroline's Cooking says
Indeed, you can definitely try a few additions, particularly milder vegetables like spinach and pepper, to change things up.
Rosa says
Easy to make and delicious
Caroline's Cooking says
So glad you enjoyed!
Sandra says
We just had these portabellos for dinner and it was so good. I didn’t have to go to the grocery store, I had everything. I love it when that happens. I served with quinoa, sauteed zucchini and onions, and a salad. It’s a wonderful recipe.
Caroline's Cooking says
I'm so glad to hear you enjoyed, and sounds like a tasty meal!
Liz Skipper says
I love "ordinary,easy to find ingredients," relatively short and uncomplicated prep time, and super delicious results. This recipe hits all these "loves!" Thanks.
Caroline's Cooking says
So glad to hear you enjoyed! And yes, easy to find and prep always helpful, too.
Martha Wiedman says
Great taste but too much water. I agree that baking cap side up X 10 minutes and reversing for last 5 minutes is a good suggestion.
Caroline's Cooking says
Glad you liked the flavor! Appreciate the suggestion, it will definitely depend a bit on taste and individual mushrooms as I haven't really found this an issue. And worth checking if you do that part way through to make sure the mushrooms don't get too dry.
Becky says
I discovered this recipe about a month ago and we are addicted! I’ve made it about 5 times and it’s always a hit.
Thank you. So easy and delicious!
Caroline's Cooking says
I'm so glad to hear you have been enjoying them!
Darren says
Delicious - just made these as a starter!
Caroline's Cooking says
Great as a starter, glad you enjoyed!
Mary says
Can I use jarred minced garlic?
Caroline's Cooking says
I don't see why not - to me it's generally not quite as good flavor-wise but shouldn't really impact this much.
MJ says
Thanks so much!
I never thought about just wiping the mushrooms clean instead of running under water to wash. I never made whole portabella mushrooms before. I added diced zucchini that I had left over from another dish and used fresh mozzarella cheese instead. It came out delicious! So simple but tasted so gourmet.
With much gratitude for your post.
MJ
Caroline's Cooking says
I'm so glad to hear you enjoyed! And yes, easy to adapt with veggie additions. Indeed, wiping saves them being waterlogged so works well (unless, of course, there's more dirt hanging on).
Lesley says
Very delish! Quick and easy too! I’ll be making these more often. Thanks for the recipe!
Caroline's Cooking says
So glad to hear you enjoyed, and will be making again!
Mike says
This recipe is awesome and fun. It inspired me to experiment with the filling with some leftover stuff. I added some cream cheese, sour cream, and a little horseradish. Turned out amazing. Im going to add and take away ingredients just to make it a little different everytime.
Thank you
Mike
Caroline's Cooking says
So glad to hear have been enjoying and experimenting - it's definitely one you can mix and match in the filling!
TRUDY says
Are we removing the gills?
Caroline's Cooking says
I don't tend to, no, as they do add to the flavor.
popple says
Found your recipe a little while ago Excellent, I sometimes add chopped sautéed peppers (always have them in the freezer) bacon and spinach go very well also.
Caroline's Cooking says
Glad you have been enjoying, and those sound like tasty additions as well!
Tom Drenoske says
Delicious! I added a little bit of pepper jack to the other cheeses and increased the parmesan because these were huge mushrooms. I ate it in small bites to make the enjoyment last longer.
Caroline's Cooking says
So glad to hear you enjoyed! And yes, one of the nice things about these is you can adjust the cheeses to taste and amounts depending on the size of the mushrooms.
MiMi says
Amazing! I filled the cap with some sauteed onion and spinach before adding mozzerella and parm. So delicious. Served with Trader Joe's Fried Cauliflower Stir Fry with an egg. Too bad I can't post the pic. Delicious and beautiful. Thanks for the recipe.
Caroline's Cooking says
That sounds like a delicious meal! Yes, I do enjoy spinach and onion as part of a stuffing for mushrooms, too, so can see that being a tasty addition. Glad to hear you enjoyed.
Brenda L Lutz says
I actually used some tomato, Basil goat cheese crumbles and provolone as I didn't have mozzarella on hand, was delish!!
Caroline's Cooking says
Glad you enjoyed, and sounds tasty - yes definitely one you can easily adapt to what you have on hand.
Lynn says
A wonderful recipe. I substituted Gruyere cheese for the Mozzarella and added a fèw teaspoons of Panko bread crumbs to the cheese mixture.
Caroline's Cooking says
Glad to hear you enjoyed, and always love gruyere so can see that being good in here too!
Carolyn d. Barlage says
How would it taste with smoked gouda bits of bacon
Caroline's Cooking says
It will definitely be different but I can see it working. One of the nice things about this recipe is its very adaptable.
Vicky says
Made this with some huge portobellos and we had them with a salad on the side. Needed to cook slightly longer. I’ve been looking for a good recipe for a mushroom ‘steak’ and this certainly does the trick…. Thank you! 😁
Caroline's Cooking says
Glad to hear you enjoyed! And yes, since the mushrooms can vary in size etc, the timing may need adjusted here and there, but at least it's something that you can take in any out to check without an issue.
Ez says
I see all these recipes call for removing the stems. It's such a waste! They have the most flavour. Take out the stems, put them through a garlic press and put the paste you get back on top of the mushrooms for the best flavour!
Caroline's Cooking says
Interesting, that's not something I have tried with the stems (and actually not sure I can see a raw stem pressing but I haven't tried so maybe I am wrong). I generally really like the stems as well, just here removing allows a little more space to fit in the cheese etc, but it's certainly fine to leave them in as well.
Oscar Laborda says
I used rosemary by mistake, more garlic , too much butter and thin slices of jarlsberg cheese. Delicious
Caroline's Cooking says
Glad you enjoyed, and indeed they are great for being open to variations.
Mike Govette says
Perhaps mincing the stems and adding them to the cheese mixture...
Caroline's Cooking says
Yes, you certainly could give that a try!
Cassandra Preston says
I should’ve read the comments before starting.There are so many helpful comments. I threw my steam’s away assuming they wasn’t good for anything.The different flavors of cheese were used.
Caroline's Cooking says
It's certainly something you can easily vary to taste and depending on what you are pairing it with - tasty either way!
JM says
I find this method retains way too much liquid; it fills the plate once you cut the portobello. A better approach is to cook it "outside up" for 10 min to remove excess liquid and then proceed as proposed.
Caroline's Cooking says
I think it depends a little on your mushrooms and taste, but yes certainly if you prefer less liquid this is a way to reduce it. Serving with something that can soak up the juices also works (since they are tasty, too).
Amy says
We added bacon on top! Such a delicious recipe.
Caroline's Cooking says
Bacon sounds like a great addition, glad you have been enjoying!
Crystal Stearns says
I have been placing my mushrooms on a cooling rack over a baking sheet so that the extra juice will drip onto the baking sheet. The mushrooms are still juicy, but they're not watery.
Caroline's Cooking says
Sounds like a good idea to get rid of extra moisture, if needed. Thanks for mentioning!
Natalie Bonnet says
Perfect with a salad and homemade vinaigrette. Thank you for the recipe!
Caroline's Cooking says
Sounds perfect indeed - glad you enjoyed!
Molly says
I didn't have thyme so chopped some fresh basil and oregano into oil mix. Also smashed up a gluten free wasa cracker and tossed the crumbs into cheese mix, added a perfect crunch. This was delicious, thank you!
Caroline's Cooking says
So glad to hear you enjoyed - and yes, this is definitely one of those recipes you can tweak especially with the herbs based on what you have etc.
Ilse Maria says
Thank you Caroline.
This week I received my first box of farm items.
It contained two big Portobello mushrooms.
Your recipe is so delicious and it will be a special
dish in my house
Caroline's Cooking says
So glad to hear you enjoyed and perfect way to use some of your box!
Claire in Hawaii says
Loved all the comments too! Added sautéed spinach, onions, leftover buffalo burger, bacon bits, Rugged Coastal Cheddar, and green onions under the mozzarella & parmesan, and drizzled with olive oil for the last 5 minutes.. 5+ Stars! Mahalo!
Caroline's Cooking says
Great to hear you enjoyed (and sound like some tasty additions!)
lizard brains says
I had a couple spare mushrooms sitting around so tried this dish- absolutely delicious!
Caroline's Cooking says
Great, glad to heat you enjoyed!
Barry c says
Great recipe. Little different my family's style but just as good! We add fresh sliced almonds to it from the local market right before it's done nice crunch and flavor and we sprinkle with a lil Cajun style seasonings if it's going with seafood. Awesome post.
Caroline's Cooking says
Thanks, and yes there are definitely a few ways to make something along these lines. Those flavors sound tasty too!
April says
First time main portobello mushrooms. Also chopped some leftover broccoli and roaseted potatoes along with cheese. Yummy!! Thank you for the excellent directions.
Caroline's Cooking says
So glad to hear you enjoyed. Love roasted broccoli and all sounds like a tasty meal.
SLausell says
I love it! I also use less oil and no butter and is still delicious. Thanks Caroline 😊
Caroline's Cooking says
Glad to hear you enjoyed!
Aksd says
thank you for the recipe - quick, simple, and absolutely delicious! i’ve twice made this with whatever cheese i had and it was great both times, can’t imagine you can go wrong regardless what kind you use. i also used less oil to make it a bit healthier and it was still fantastic - will reduce even further next time to prob half the amount or less. I expect I’ll be using this recipe the rest of my life.
Caroline's Cooking says
So glad to hear you are enjoying the recipe! And yes, you can use a range of cheeses depending on what you have and to taste.
TG says
Excellent recipe! My husband said that they were better than some stuffed mushrooms that we have eaten at restaurants. They are a new family favorite!
Caroline's Cooking says
That's so nice to hear! Glad you are both enjoying.
Shirrene says
Looked quick & easy so I tried making this with ready-packed grated cheese (the ones which are a combination of 3 types of cheese used for pizzas). So good... my hubby said he went to heaven & came back! Lol. Thanks, Caroline!
Caroline's Cooking says
Glad to hear you enjoyed, and yes ready grated mix sounds like a great easy option too.
Sarah says
This recipe is AWESOME! I only had a graded Parmesan mix, but it was still delicious! Had all the ingredients on hand. Looking forward to making this again. I would post pictures if there were a place to.
Caroline's Cooking says
So glad to hear you enjoyed!
Itto says
Caroline you sly dog you this is delish. Will use again 3 times a week. Thank you 🙏
Caroline's Cooking says
Not been called that before but glad to hear you enjoyed 🙂
Winnie says
These mushrooms taste so so great! This is a keeper recipe. Thank you very much!
Caroline's Cooking says
So glad to hear you enjoyed, they're a favorite of mine too.
Donna says
Just made these and they are delish! Since we will be with other people tomorrow I did substitute garlic for red onions. Turned out really well and at the end added balsamic syrup ... yum!!!
Caroline's Cooking says
Glad to hear you enjoyed! Yes balsamic definitely pairs well.
Madison Smith says
Needed a quick mushroom recipe and this one comes in handy! Loved the garlicy flavor!
Caroline's Cooking says
Glad to hear you enjoyed! The garlic really does pair so well, doesn't it?
James says
Thanks Caroline! These tasted amazing
Caroline's Cooking says
Glad to hear it, we love them too!
Carmen E Feuer says
Ive got to try this..When i was young one of my dads friends made stuffed mushrooms..Ive been a fan ever since..
Caroline's Cooking says
Hope you enjoy! It's something I remember having when I was a child, too, and similarly loved.
Joy says
Tried it and my husband and I love it. The portobello mushrooms were delicious. Thank you for sharing your recipe and your tips!
Caroline's Cooking says
I'm so glad to hear you both enjoyed!