• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Caroline's Cooking
  • Recipe Index
  • By country or region
  • By season or holiday
  • Subscribe
  • About
menu icon
go to homepage
  • Recipe Index
  • By country or region
  • By season or holiday
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe Index
    • By country or region
    • By season or holiday
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Home » Side dishes

    Baked portobello mushrooms

    October 14, 2019 by Caroline's Cooking

    • Share
    • Tweet
    • Reddit
    • Yummly
    baked portobello mushrooms

    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.

    Jump to Recipe
    plate of three baked portobello mushrooms topped with cheese and a little parsley on top

    This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.

    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.

    baked portobello mushrooms on plate from overhead

    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.

    cleaning portobello mushrooms

    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.

    adding garlic oil to middle of portobello mushrooms

    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.
    adding cheese to portobello mushrooms

    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.

    baked portobello mushrooms on plate

    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 on plate
    Print Recipe
    4.95 from 18 votes

    Baked portobello mushrooms

    These baked portobello mushrooms are easy to prepare and full of earthy flavors, cheesiness and a touch of garlic. So comforting and tasty.
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Main Course, Side Dish
    Cuisine: American
    Servings: 3 (see notes)
    Calories: 196kcal
    Author: Caroline's Cooking
    SaveSaved!

    Ingredients

    • ¾  lb  portobello mushrooms 340g, approx
    • 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

    Note these mushrooms are great either as a side eg to steak/chicken or as a main with eg mashed potato or other veg. You could also serve them as an appetizer.
    Serving size around 1 mushroom per person as a side, 2-3 as a main.

    Nutrition

    Calories: 196kcal | Carbohydrates: 6g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 200mg | Potassium: 413mg | Fiber: 2g | Sugar: 3g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 1mg

    See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

    I first shared the recipe for Baked Portobello Mushrooms on Sunday Supper Movement where I am a contributor.

    Remember to pin for later!

    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. #portobello #mushrooms #vegetarian #side #main
    « 30+ Pumpkin recipes (for every course!)
    Lobster ravioli »
    • Share
    • Tweet
    • Reddit
    • Yummly

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Lesley

      September 25, 2022 at 5:51 pm

      5 stars
      Very delish! Quick and easy too! I’ll be making these more often. Thanks for the recipe!

      Reply
      • Caroline's Cooking

        September 25, 2022 at 7:15 pm

        So glad to hear you enjoyed, and will be making again!

        Reply
    2. Mike

      July 27, 2022 at 6:15 pm

      5 stars
      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

      Reply
      • Caroline's Cooking

        July 27, 2022 at 9:16 pm

        So glad to hear have been enjoying and experimenting - it's definitely one you can mix and match in the filling!

        Reply
    3. popple

      January 20, 2022 at 11:11 am

      5 stars
      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.

      Reply
      • Caroline's Cooking

        January 20, 2022 at 1:08 pm

        Glad you have been enjoying, and those sound like tasty additions as well!

        Reply
    4. Tom Drenoske

      January 14, 2022 at 4:51 pm

      5 stars
      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.

      Reply
      • Caroline's Cooking

        January 14, 2022 at 10:30 pm

        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.

        Reply
    5. MiMi

      November 16, 2021 at 9:12 am

      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.

      Reply
      • Caroline's Cooking

        November 16, 2021 at 11:07 am

        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.

        Reply
        • Brenda L Lutz

          January 26, 2022 at 6:15 pm

          5 stars
          I actually used some tomato, Basil goat cheese crumbles and provolone as I didn't have mozzarella on hand, was delish!!

          Reply
          • Caroline's Cooking

            January 26, 2022 at 7:30 pm

            Glad you enjoyed, and sounds tasty - yes definitely one you can easily adapt to what you have on hand.

            Reply
      • Lynn

        April 15, 2022 at 5:17 pm

        A wonderful recipe. I substituted Gruyere cheese for the Mozzarella and added a fèw teaspoons of Panko bread crumbs to the cheese mixture.

        Reply
        • Caroline's Cooking

          April 15, 2022 at 7:09 pm

          Glad to hear you enjoyed, and always love gruyere so can see that being good in here too!

          Reply
    6. Vicky

      October 29, 2021 at 7:18 pm

      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! 😁

      Reply
      • Caroline's Cooking

        October 29, 2021 at 9:21 pm

        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.

        Reply
    7. Ez

      August 31, 2021 at 6:22 am

      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!

      Reply
      • Caroline's Cooking

        August 31, 2021 at 6:46 pm

        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.

        Reply
        • Oscar Laborda

          August 19, 2022 at 5:51 pm

          I used rosemary by mistake, more garlic , too much butter and thin slices of jarlsberg cheese. Delicious

          Reply
          • Caroline's Cooking

            August 21, 2022 at 3:19 am

            Glad you enjoyed, and indeed they are great for being open to variations.

            Reply
      • Mike Govette

        May 20, 2022 at 2:12 pm

        Perhaps mincing the stems and adding them to the cheese mixture...

        Reply
        • Caroline's Cooking

          May 21, 2022 at 7:21 pm

          Yes, you certainly could give that a try!

          Reply
    8. JM

      June 03, 2021 at 7:26 pm

      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.

      Reply
      • Caroline's Cooking

        June 04, 2021 at 5:48 am

        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).

        Reply
        • Amy

          December 09, 2021 at 8:59 pm

          5 stars
          We added bacon on top! Such a delicious recipe.

          Reply
          • Caroline's Cooking

            December 09, 2021 at 10:15 pm

            Bacon sounds like a great addition, glad you have been enjoying!

            Reply
      • Crystal Stearns

        September 18, 2021 at 5:32 pm

        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.

        Reply
        • Caroline's Cooking

          September 19, 2021 at 10:49 am

          Sounds like a good idea to get rid of extra moisture, if needed. Thanks for mentioning!

          Reply
        • Natalie Bonnet

          January 01, 2022 at 5:04 am

          5 stars
          Perfect with a salad and homemade vinaigrette. Thank you for the recipe!

          Reply
          • Caroline's Cooking

            January 01, 2022 at 10:36 am

            Sounds perfect indeed - glad you enjoyed!

            Reply
        • Molly

          February 12, 2022 at 7:17 pm

          5 stars
          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!

          Reply
          • Caroline's Cooking

            February 12, 2022 at 8:36 pm

            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.

            Reply
    9. Ilse Maria

      May 15, 2021 at 7:54 pm

      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

      Reply
      • Caroline's Cooking

        May 16, 2021 at 12:36 am

        So glad to hear you enjoyed and perfect way to use some of your box!

        Reply
      • Claire in Hawaii

        February 21, 2022 at 2:02 am

        5 stars
        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!

        Reply
        • Caroline's Cooking

          February 21, 2022 at 8:25 am

          Great to hear you enjoyed (and sound like some tasty additions!)

          Reply
    10. lizard brains

      March 26, 2021 at 3:28 am

      5 stars
      I had a couple spare mushrooms sitting around so tried this dish- absolutely delicious!

      Reply
      • Caroline's Cooking

        March 26, 2021 at 7:20 pm

        Great, glad to heat you enjoyed!

        Reply
        • Barry c

          March 28, 2021 at 5:57 pm

          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.

          Reply
          • Caroline's Cooking

            March 30, 2021 at 3:37 am

            Thanks, and yes there are definitely a few ways to make something along these lines. Those flavors sound tasty too!

            Reply
        • April

          May 05, 2021 at 12:41 pm

          First time main portobello mushrooms. Also chopped some leftover broccoli and roaseted potatoes along with cheese. Yummy!! Thank you for the excellent directions.

          Reply
          • Caroline's Cooking

            May 06, 2021 at 5:25 am

            So glad to hear you enjoyed. Love roasted broccoli and all sounds like a tasty meal.

            Reply
    11. SLausell

      February 03, 2021 at 3:38 pm

      I love it! I also use less oil and no butter and is still delicious. Thanks Caroline 😊

      Reply
      • Caroline's Cooking

        February 03, 2021 at 11:01 pm

        Glad to hear you enjoyed!

        Reply
    12. Aksd

      January 18, 2021 at 2:21 am

      5 stars
      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.

      Reply
      • Caroline's Cooking

        January 18, 2021 at 5:46 am

        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.

        Reply
    13. TG

      January 17, 2021 at 5:05 pm

      5 stars
      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!

      Reply
      • Caroline's Cooking

        January 18, 2021 at 5:44 am

        That's so nice to hear! Glad you are both enjoying.

        Reply
    14. Shirrene

      December 01, 2020 at 6:15 am

      5 stars
      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!

      Reply
      • Caroline's Cooking

        December 01, 2020 at 6:29 am

        Glad to hear you enjoyed, and yes ready grated mix sounds like a great easy option too.

        Reply
    15. Sarah

      August 25, 2020 at 9:35 am

      5 stars
      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.

      Reply
      • Caroline's Cooking

        August 26, 2020 at 1:20 am

        So glad to hear you enjoyed!

        Reply
    16. Itto

      August 05, 2020 at 11:20 pm

      4 stars
      Caroline you sly dog you this is delish. Will use again 3 times a week. Thank you 🙏

      Reply
      • Caroline's Cooking

        August 06, 2020 at 10:03 pm

        Not been called that before but glad to hear you enjoyed 🙂

        Reply
    17. Winnie

      July 05, 2020 at 6:22 am

      These mushrooms taste so so great! This is a keeper recipe. Thank you very much!

      Reply
      • Caroline's Cooking

        July 06, 2020 at 7:22 am

        So glad to hear you enjoyed, they're a favorite of mine too.

        Reply
    18. Donna

      June 13, 2020 at 3:03 pm

      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!!!

      Reply
      • Caroline's Cooking

        June 14, 2020 at 7:43 am

        Glad to hear you enjoyed! Yes balsamic definitely pairs well.

        Reply
    19. Madison Smith

      April 07, 2020 at 10:55 am

      5 stars
      Needed a quick mushroom recipe and this one comes in handy! Loved the garlicy flavor!

      Reply
      • Caroline's Cooking

        April 08, 2020 at 4:08 am

        Glad to hear you enjoyed! The garlic really does pair so well, doesn't it?

        Reply
    20. James

      March 27, 2020 at 4:45 pm

      5 stars
      Thanks Caroline! These tasted amazing

      Reply
      • Caroline's Cooking

        March 27, 2020 at 11:17 pm

        Glad to hear it, we love them too!

        Reply
    21. Carmen E Feuer

      October 15, 2019 at 3:02 am

      5 stars
      Ive got to try this..When i was young one of my dads friends made stuffed mushrooms..Ive been a fan ever since..

      Reply
      • Caroline's Cooking

        October 16, 2019 at 8:59 pm

        Hope you enjoy! It's something I remember having when I was a child, too, and similarly loved.

        Reply

    Primary Sidebar

    Caroline's Cooking

    Welcome! I'm Caroline and this is where I share recipes inspired by travels, places I want to go, or just ideas from feeding the family. Most recipes are easy to make and healthier, but there are treats too!

    Read more →

    Try these popular recipes

    • Baked portobello mushrooms
    • Japanese milk bread
    • German plum cake (Pflaumenkuchen)
    • Pumpkin risotto
    • Swedish cardamom buns
    • Traditional English tea sandwiches

    Recent posts

    • Australian damper bread
    • Pomegranate smoothie
    • Cullen skink (smoked haddock chowder)
    • Pork and chive dumplings

    Let's get social!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Footer

    Learn more

    • Privacy Policy
    • Language and measurements
    • About Caroline's Cooking
    • Web stories

    Caroline's Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Cook the latest!

    Newsletter

    Signup for the latest recipes straight in your inbox!

    Thank you!

    Please check your inbox to confirm your email.

    .

    Copyright © Caroline's Cooking 2014 - 2022