Baked Portobello Mushrooms

Baked Portobello Mushrooms

Roasting portobello caps in a hot oven draws out their deep, savory juices.

Total 35 min Makes 4 servings Calories 165/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

These baked portobello mushrooms are stuffed with a garlicky breadcrumb and Parmesan topping, then roasted until tender and edges caramelize. They work well as a side dish for steak or chicken, or as a light vegetarian main paired with a salad.

Ingredients

  • 4 large portobello mushroom caps, stems removed and gills scraped
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1/2 cup panko breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Preheat the oven to 400°F (200°C) and line a 9x13-inch baking sheet or pan with parchment paper.

  2. Brush both sides of the mushroom caps with 2 tablespoons of the olive oil, then drizzle the balsamic vinegar over the gill side and season with salt and pepper.

  3. Arrange the mushroom caps gill-side up on the prepared baking sheet.

  4. In a small bowl, combine the panko breadcrumbs, Parmesan cheese, garlic, parsley, thyme, and remaining 1 tablespoon olive oil, mixing until evenly moistened.

  5. Divide the breadcrumb mixture evenly among the mushroom caps, pressing lightly to help it adhere.

  6. Bake until the mushrooms are tender and the topping is golden brown, 18 to 20 minutes.

  7. Let the mushrooms rest for 5 minutes before serving to allow the juices to settle.

Rate this recipe

★ 4.0 (1)

Baked Portobello Mushrooms

These baked portobello mushrooms are stuffed with a garlicky breadcrumb and Parmesan topping, then roasted until tender and edges caramelize. They work well as a side dish for steak or chicken, or as a light vegetarian main paired with a salad.

35 min 4 servings 165 cal

Ingredients

  • 4 large portobello mushroom caps, stems removed and gills scraped
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1/2 cup panko breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. 1

    Preheat the oven to 400°F (200°C) and line a 9x13-inch baking sheet or pan with parchment paper.

  2. 2

    Brush both sides of the mushroom caps with 2 tablespoons of the olive oil, then drizzle the balsamic vinegar over the gill side and season with salt and pepper.

  3. 3

    Arrange the mushroom caps gill-side up on the prepared baking sheet.

  4. 4

    In a small bowl, combine the panko breadcrumbs, Parmesan cheese, garlic, parsley, thyme, and remaining 1 tablespoon olive oil, mixing until evenly moistened.

  5. 5

    Divide the breadcrumb mixture evenly among the mushroom caps, pressing lightly to help it adhere.

  6. 6

    Bake until the mushrooms are tender and the topping is golden brown, 18 to 20 minutes.

  7. 7

    Let the mushrooms rest for 5 minutes before serving to allow the juices to settle.