Roasted portobellos are one of the easiest and tastiest ways to add veggies into everyday meals. They’re a great meat alternative while also being a great additive to classic meat-based dishes like fajitas, tacos, and even lasagna.
Why We Love this Recipe
Roasted portobello mushrooms are easy to make, flavorful, and a great way to get more veggies in your meals. Their meaty texture and ability to soak up all kinds of flavor makes them ideal for throwing onto salads, pasta, pizza and more.
Plus, we tested a variety of roasting techniques and landed on the method that creates the ideal texture and flavor. A few important steps include removing the gills of the mushrooms, roasting gill-side up for most of the time then flipping and finishing them upside down for a just a few minutes.
Ingredients Needed for This Recipe
The ingredient list couldn’t be simpler!
Portobello Mushrooms
If you can, purchase mushrooms from the bulk bin—that way you can choose the freshest mushrooms. When buying mushrooms, steer clear of any mushrooms that are moist or slimy. Mushrooms should be mildly damp and springy, they should not be mushy or spongey.
Olive oil
I prefer extra-virgin olive oil for its flavor, but you can also use avocado oil or vegetable oil.
Kosher salt and Black Pepper
I prefer kosher salt in cooking but sea salt will also work well here. If you like things spicy, consider using cayenne or red pepper flakes instead of black pepper.
Step-By-Step Instructions for this Recipe
- Clean the mushrooms by wiping them down with a damp paper towel to remove and brush away any dirt.
- Remove the stems and scrape out gills.
- Rub oil all over the mushroom caps.
- Season the gill side with salt and pepper.
- Arrange mushrooms on a baking sheet, gill side up, and roast until tender and beginning to brown.
- Flip the mushrooms, discarding any accumulated liquid from the caps, and continue to roast until browned, 5 minutes more.
Flavor Variations to Try
For each of these variations, sprinkle the herb or seasoning over the mushrooms prior to roasting.
- Sliced fresh garlic
- Thyme
- Rosemary
- Taco seasoning
- Za’atar seasoning
How to Use Roasted Portobello Mushrooms
- As a filling for a veggie sandwich.
- As a layer in homemade lasagna.
- Cut into thick slices and arrange over a caesar salad.
- Chop and fold into a grain pilaf with winter herbs.
- Thinly slice and serve over a creamy alfredo pasta.
- Chop and use as a pizza topping.
- Slice and serve as a taco filling.
- Use as the “meat” in fajitas.
- Stuff into a burrito.
- Serve between two toasted buns and all the fixins as a vegetarian burger.
- Serve as a side dish drizzled with balsamic vinegar and basil.
- Season with soy sauce and serve over rice.
- Make stuffed mushrooms!
- Slice and drizzle with lemon juice, chopped fresh herbs, and grated Parmesan.
- Slice and top with chopped shallot and thyme or rosemary.
FAQs & Expert Tips on Roasting Portobello Mushrooms
Roasted portobello mushrooms are best eaten warm, right after roasting. But you can absolutely make these ahead of time (they’re a great addition to meal prep). Store roasted portobello mushrooms in an airtight container in the refrigerator for up to 5 days.
More Mushroom Recipes to Try
Description
A quick and easy recipe for perfect roasted portobello mushrooms. You just need a few ingredients and 20 minutes!
Scale
Ingredients
4 large portobello mushrooms
1 tablespoon olive oil
Kosher salt and black pepper
Instructions
- Heat oven to 400 degrees F with rack set in upper-middle position. Remove stems from mushrooms and discard or reserve for another use. Using a dinner spoon, scrape out dark gills from inside mushroom caps.
- Brush insides and outsides of mushrooms with oil then season with salt and pepper. Arrange mushrooms, gill side up, on a baking sheet and roast until tender and beginning to brown, about 15 minutes.
- Flip mushrooms, discard any accumulated juices, and roast until mushrooms are brown and slightly dry, about 5 minutes more.
Notes
Make-Ahead Instructions
Roasted portobello mushrooms are best eaten warm, right after roasting. But you can absolutely make these ahead of time (they’re a great addition to meal prep). Store roasted portobello mushrooms in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 mushroom
- Calories: 50
- Sugar: 0g
- Sodium: 291mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg