How to Cook Portobello Mushrooms in an Oven

Updated on April 9th, 2023

Portobello mushrooms are not only nutritious and tasty, but they are also versatile in many recipes, which is why it is so popular among cooking experts. They are flexible, and their meaty texture makes them a perfect substitution for meat in many recipes. Portobello mushrooms can be used in many diets like vegan, keto, paleo, and gluten-free diets; they are also prepared in several ways, each producing its delicious taste, whether roasting, frying, boiling, and baking.

In this article, we will be focusing on the oven-baking method of cooking portobello mushroom, including the proper cooking time, cooking temperature, amazing tips to consider when baking portobello mushroom, and I’ll even add a full delicious portobello mushroom recipe, so keep reading to find out.

Portobello Mushrooms Nutrition Facts

Tips to Note when Cooking Portobello Mushrooms in an Oven

Portobello mushrooms are delicious each time it is cooked in an oven, but some amazing tips you should consider when you’re making your portobello mushroom recipe include:

Let them rest before cooking- when you take your fresh mushrooms out of the refrigerator, let them sit for a few minutes before you slice and cook them up; letting them rest would ensure that the juices and flavors are retained even after cooking and would produce an evenly cooked and tender result.

Cleaning them properly- some people get confused about how they can clean the portobello mushroom and the places to remove and retain it. The stems and gills are usually the two parts people remove depending on the recipe, tye stems are cut off with a small knife, and the gills are scooped out with a spoon. Leaving the gills on the Mushrooms adds an earthy flavor that you may like in your meal.

Pick big-sized and fresh-looking Mushrooms- when shopping for a portobello mushroom or any cooking ingredient in its fresh form, it’s best to go for the fresher ones; you can tell if a portobello is a mushroom is fresh and good when the gills inside and dry, not soggy. Then picking big-sized ones would help make a hearty and filling meal, but if the small ones are all you can get, buy more of them and use them in your recipe. The Mushroom size would depend more on the size of the sauce you’re using because you’d want the sauce to go around the Mushroom you’re making.

Use aluminum foil or parchment paper for easy cleanup- placing some aluminum foil or some parchment paper at the bottom of your pan would make it easy for you to clean the pan when you’re done; this way, any excess food particles or grease would be on the foil or parchment paper. However, if you don’t line your pan, you should soak it with some water when you’re done cooking.

Avoid rinsing raw portobello Mushrooms- rinsing raw portobello mushrooms under direct running water would make them soggy. Instead, use a damp towel or paper towel to clean them properly, especially the large caps.

Marinate them- this tip is a bit popular among cooking experts. For a good reason, the portobello mushrooms have a mild taste that can be elevated to something flavorful by just marinating them for about 15 minutes. When marinating, try not to overdo it because if they sit in the marinade for too long, their texture will become slimy and less appealing.

Serve with delicious veggies- Mushrooms may look a little bit basic, so when your prepare yours, feel free to use nice-looking vegetables to decorate the meal; this makes it look more appealing, especially when you’re serving it to others, and would make the dish look impressive like something that came out of a fancy restaurant.

 

View this post on Instagram

 

A post shared by Original Jersey Italian Gravy (@jerseyitaliangravy)

Cooking Time for Portobello Mushroom in an Oven

The table below contains the cooking time required for making portobello mushrooms in an oven.

Cooking Method

Cooking Time

Baking a portobello mushroom in an oven at 400°F

30 minutes plus 15 minutes prep Time

Oven-Baked portobello mushrooms (3 servings)

Save Recipe Recipe Saved

Print Recipe

• Author: Bobby

Ingredients

Scale 1x2x3x

• Three portobello mushrooms
• Three tablespoons of gluten-free soy sauce or tamari
• 1/2 tablespoons granulated or minced fresh garlic
• One tablespoon of dry rosemary
• One tablespoon of balsamic vinegar
• One teaspoon of fresh thyme
• 1/4 teaspoon of ginger
• 1/2 tablespoon of extra virgin olive oil

Equipment

• Oven
• Tongs
• Measuring spoons
• Bowls
• Table knife
• Glass Baking dish

Cook Mode Prevent your screen from going dark

Instructions

1. Start by cleaning the portobello mushrooms, carefully cut the stems off, clean the top of the Mushroom with a damp clean towel, and use a spoon to scoop out the gills (this is optional because leaving the gills in adds an earthy flavor to your meal).
2. Then make the marinade in a bowl, plastic zipper bag, or glass baking dish. Mix the balsamic vinegar, soy sauce, thyme, ginger, rosemary, garlic, and olive oil. Mix thoroughly and add the portobello mushrooms covering every side of the Mushroom with the mixture using a spoon and your hands; if you’re using a plastic bag, seal it and shake the mixture, so it mixes thoroughly.
3. Let it sit for a few minutes, about 15-20 minutes.
4. Preheat the oven to 400°F and bake the Mushrooms for about 15 minutes with the stem side facing up. (This is optional, and you can bake however you like, this is just how I like doing it).
5. After 15 minutes, flip it over with a spatula and bake for another 15 minutes with the stem side facing down.
6. When the times up, remove the portobello mushrooms, slice them to the desired shape and serve warm with any dish or topping; you could serve with salad, rice, or even chop and add some nice-looking veggies on top of the sliced Mushrooms.
7. If there are any leftovers (which I doubt there would be), you could store them in a refrigerator for 2-3 days.

This recipe is really easy and delicious to make but if you’d like more ideas or need some inspiration for your portobello mushroom recipe, check out this video recipe.