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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Sue Sweet says
I have made this so many times that I can’t even remember. I is perfect for us. Thank you
Caroline says
That's so great to hear, glad you have been enjoying!
Terry says
I’ve made these 3 times since I found the recipe. Awesome!!
Caroline says
So glad you have been enjoying them!
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!