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
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.
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Sandie says
Very good.. ty so much.. I used gouda.. cheese .. I might add cooked crumbs of bacon next time
Caroline says
Glad you enjoyed! And yes, bacon (especially with gouda) feels like it could work well!
Kay says
Added pesto + tomato paste; scrumptious!
Caroline says
Glad you enjoyed, and sounds tasty with the additions too.
Sue Sweet says
I found your recipe about a year ago. It is so good. I make them 2-3 times a month. Easy and delicious. I make rice as a side and it’s great.
Caroline says
I'm so glad to hear you have been enjoying them, and yes I can see rice being great to take in the juices.
Mark says
What a simple, quick & good recipe!
I had my one big mushroom with brown pitta bread, humus & (room temperature) Greek giant beans in a tomato sauce. What a pleasant surprise, very tasty, very quick & it filled me up.
Caroline says
I'm so glad you ejoyed it, and I agree I love how easy they are and relatively filling.
Cath says
These are soooo good!! Yummo
Caroline says
So glad you enjoyed!
Jtferris says
After baking 15 minutes the mushrooms were filled with liquid. I carefully took them out to dump the liquid. Then I put them back into the oven added the cheese mixture. It still came out great, but is this normal?
Caroline says
It definitely can happen, it depends on the mushrooms - most will release some liquid but the amount can vary. I often find a decent amount evaporates off during cooking and so it ends up fine, just enough to be juicy. But if it feels a lot then yes you can drain some.
Mary says
It was so easy to make and my family loved it and wants me to make it again!
Caroline says
I'm so glad to hear that (both that it was easy and it went down well!)
Shirley says
Looks good, I'll try them this evening
Caroline says
Hope you enjoyed!
Angela says
It was my first time working with portabella mushrooms. This recipe was easy to folllow and gave me confidence! The mushrooms were delicious!
Caroline says
That's so great to hear that! And glad you enjoyed them.
Laura says
Omg! It was freakin-fantastic! I didnt have parmesan so at the end I added cream cheese and monterey jack cheese, and sprinkled parsley. Yum! Simply divine!
Caroline says
So glad you enjoyed, and yes it's very adaptable what cheese(s) you use.
Randy says
Just made it so good thanks for sharing
Caroline says
So glad you enjoyed it!
Dianne says
Totally easy and delicious!
Caroline says
So glad to hear!