This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
My recipe for Roasted Portobello Mushrooms has a bubbly cheese topping and is flavored with butter, olive oil, garlic, and herbs! It’s easy to make in under 30 minutes using simple ingredients. You’re going to love this baked portobello mushroom recipe!
Jump to:
- Portobello Mushroom Recipes
- Why roast portobello mushrooms?
- Portobello Mushroom Recipe Ingredients
- Cleaning Portobello Mushrooms
- Roasting Portobello Mushrooms
- Air Fryer Instructions
- Portobello Mushroom Cap Recipe Variations
- Baked Portobello Mushrooms FAQ
- How to Store & Reheat Stuffed Portobello Mushrooms
- Portobello Mushroom Recipes
- Pin it for later!
- Recipe
- Reviews
Portobello Mushroom Recipes
I love cooking with mushrooms, don’t you? There’s so much you can do with them! Over the years, I’ve experimented with what I can make using mushrooms, from sauteeing mushrooms and onions to garlic butter button mushrooms, Hungarian mushroom soup, and my popular mushroom swiss burger.
One of my favorites, though, is this simple recipe for cheese-stuffed portobello mushroom caps. I make them with a garlic and herb butter, olive oil, mozzarella, and Parmesan, and they taste incredible.
Roasting portobello mushrooms gives them a delicious texture, and the garlicky, cheesy stuffing is irresistible. You can serve them alongside any of your favorite dinners, or enjoy them on their own. They’re that good! Plus, they’re low carb and gluten-free. I’ve been known to make a batch at the beginning of the week just to enjoy them as a snack!
Why roast portobello mushrooms?
- This recipe uses less than 10 common ingredients, so it’s very easy to make without having to do too much extra shopping.
- Roasting portobello mushrooms is so easy, you can have them ready in under 30 minutes following simple steps. Serve them as a snack, for dinner as a side dish, or enjoy as a lunch!
- It’s meaty, without any meat! If you need to cut back on meat, portobello mushrooms are a great way to enjoy a steaky, meaty texture without actual meat. I use portobello mushrooms as a substitute for burger patties all the time, and they’re great with my steak rub, too!
- Want an alternative? You can make portobello mushrooms on the grill.
Portobello Mushroom Recipe Ingredients
- Portobello Mushrooms: Large, meaty white mushrooms make an excellent substitute for meat in vegetarian dishes. In this recipe, they’re hollowed out, stuffed, and then baked. You can find portobello mushrooms in the produce section of your local grocery store.
- Garlic: Minced fresh garlic creates a buttery garlic sauce for these mushrooms. Use a garlic press to make this easy.
- Olive Oil: While you can use other oils, olive oil adds a rich flavor to the dish, so I recommend it above all others.
- Salt and Pepper: I recommend using kosher salt or Maldon sea salt flakes as well as freshly cracked black pepper.
- Dried Thyme: You can also use fresh thyme, but you’ll need one sprig. Dried thyme works perfectly for this recipe, making it delicious either way!
- Butter: I recommend using unsalted butter, but you can use salted butter, just be sure to lower the amount of added salt.
- Parmesan: Freshly grated Parmesan cheese is the best for this portobello mushroom recipe. I don’t recommend the kind you get in a shaker bottle.
- Mozzarella: I use shredded mozzarella in this recipe. If you can shred your own mozzarella cheese I recommend it. Pre-shredded cheese comes with a powder that makes it a little less creamy when it melts.
Cleaning Portobello Mushrooms
Mushrooms absorb water, so they should be wiped clean with a damp paper towel rather than rinsed.
Many oven-baked portobello mushroom recipes remove the gills, but in this case, I leave the gills intact for extra flavor and juiciness. You can cut them out if you prefer no gills.
- Start by removing the stem. Just trim it with a knife or twist it off. Tip: You can keep the stem to chop up for the stuffing instead of tossing it.
- Dampen a paper towel. You can also use a mushroom cleaning brush (this one is cute).
- Gently scrub the cap. You may also want to wipe the gills, but I recommend you don’t remove them.
Roasting Portobello Mushrooms
- Preheat the oven to 400°F. Wipe Portobello mushroom caps with a damp paper towel and remove the stems. Finely mince one clove of garlic.
- Lightly oil a baking sheet and place the mushrooms on top in a single layer, open side facing up.
- In a small bowl, mix olive oil, garlic, dried thyme, and a little salt and pepper to taste.
- Drizzle over the inside of each mushroom evenly. Top each with a thin slice of butter. Bake the mushrooms for 15 minutes until tender.
- While they are cooking, mix together the Parmesan cheese and 3 shredded Mozzarella. After 15 min, top the mushrooms with the cheese and return to the oven for 5 minutes.
- Once the cheese is golden and bubbly, remove the mushrooms from the oven, serve, and enjoy! Enjoy this delicious vegetarian main dish!
Air Fryer Instructions
Want to roast portobello mushrooms quickly? You can make them in your air fryer, too!
- Preheat the air fryer to 400°F.
- Wipe the Portobello mushrooms clean and remove the stems.
- Finely mince one garlic clove.
- Lightly oil the air fryer rack and place the mushrooms on top in a single layer, open side facing up.
- In a small bowl, mix together olive oil, garlic, dried thyme and salt and pepper. Drizzle over the inside of each mushroom evenly. Top each with a thin slice of butter.
- Reduce the heat to 350°F and bake the mushrooms for approximately 8 minutes until tender.
- Top the mushrooms with the cheese and return to the oven for around 2-3 minutes.
- Once the cheese is golden and bubbly, remove the mushrooms from the oven and let cool. Serve, and enjoy!
Portobello Mushroom Cap Recipe Variations
- Replace the garlic and butter with my homemade Herby Garlic Butter.
- Try your favorite cheeses! Fontina and Gruyere are excellent choices.
- Mix in caramelized onions or sauteed spinach for even more flavor.
Baked Portobello Mushrooms FAQ
Portobello and Portobella can be used interchangeably in this delectable portobello mushroom recipe. Neither spelling is incorrect!
Button, cremini, and portobello are all the same type of mushroom – they’re just at different stages of growth! They are all a part of the “agaricus bisporus” family. Portobello is fully grown button mushrooms and are large, making them perfect for stuffing. Cremini is somewhere in between. You will even find cremini sold as baby Bellas!
They sure can. You will get a crispier version than when baked, but they are also fantastic in the air fryer. I love air-fried portobello mushrooms. See the air frying instructions above.
How to Store & Reheat Stuffed Portobello Mushrooms
- Refrigeration: Store them in an airtight container in the fridge for up to 5 days. Line the container with paper towels to absorb any excess moisture.
- Freezing: Flash-freeze them individually on a baking sheet lined with parchment paper until solid. Then, transfer them to a freezer-safe container or plastic bag and remove as much air as possible before sealing. Frozen stuffed mushrooms can be stored for up to 3 months.
- Labeling: Label the container with the date of preparation. This helps you keep track of how long they’ve been stored.
- Reheating: When you’re ready to enjoy the stuffed Portobello mushrooms, you can reheat them in the oven or microwave. If frozen, thaw them in the refrigerator overnight before reheating. Place them on a baking sheet if using the oven, and heat them at 300°F or 150°C) until heated through. Heat them in the microwave at 30-second intervals, and check regularly to prevent overheating.
Portobello Mushroom Recipes
You can use portobello mushrooms in any of my easy mushroom recipes:
- Mushrooms and Onions
- Air Fryer Mushrooms
- Mushroom Soup
- Chicken Mushroom Recipe
- Pork Chops with Mushroom Gravy
This recipe makes a great side dish for the holidays. Pair it with my other Side Dishes for Ham and Side Dishes for Prime Rib!
Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
Pin it for later!
Did you enjoy this page? Save it on Pinterest for later!
Recipe
Roasted Portobello Mushrooms
Equipment
- Oven
Ingredients
- ¾ lb. Portobello mushrooms
- 1 clove garlic minced
- 2 Tbsp. olive oil
- salt and pepper to taste
- ½ tsp. dried thyme
- ½ Tbsp. butter
- 1 Tbsp. Parmesan grated
- 3 Tbsp. mozzarella shredded
Instructions
- Preheat oven to 400°F. Wipe ¾ lb. Portobello mushrooms clean and remove the stems. Finely mince 1 clove garlic.¾ lb. Portobello mushrooms
- Lightly oil a baking sheet and place the mushrooms on top in a single layer, open side facing up.2 Tbsp. olive oil
- In a small bowl, mix together 2 Tbsp. olive oil, garlic, ½ tsp. dried thyme, and a little salt and pepper to taste.1 clove garlic, salt and pepper, ½ tsp. dried thyme
- Drizzle over the inside of each mushroom evenly. Top each with a thin slice of butter from ½ a Tbsp.½ Tbsp. butter
- Bake the mushrooms for around 15 minutes until tender. While they are cooking, mix together the 1 Tbsp. grated Parmesan and 3 Tbsp. shredded Mozzarella.1 Tbsp. Parmesan, 3 Tbsp. mozzarella
- After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes. Once the cheese is golden and bubbly, remove the mushrooms from the oven, serve, and enjoy!
Video
Notes
- These baked portobello mushrooms are great as an appetizer, but also work well as a side dish or entree.
- Serving size is about 1 mushroom per person as a side dish, or 2-3 as an entree.
Jill says
Loved it for the dinner with mashed potatoes
Em Beitel says
Thank you so much, Jill! We’re so glad you enjoyed it!
Katie says
About to try this and it’s looks delish… just a question when you said you make ahead and pop in oven later for guests. Do you mean you bake the mushroom, stuff it and then wait to finish it off in oven?
Will be sure to update after I’ve tried!
Em Beitel says
Hi Katie! If you’re making them the same day, you could do it that way, or simply prepare both the mushrooms and the stuffing separately and bake as instructed according to the recipe. Either way should work just fine. We would love to hear what you think!
Jan Bailey says
These mushrooms were divine! I made four, doubled the garlic and used fresh thyme. Had no dried. We loved it!
Em Beitel says
That is so awesome, Jan! Thank you so much – we’re so glad you enjoyed it!
ThamSW says
These mushrooms are amazing. My teenagers love them as sides the other day and now baking for themselves as supper!
Em Beitel says
We are so glad to hear that! Thank you so much for sharing, and we’re so happy your family enjoys them!
Nancy says
Why does your commentary and the recipe say to leave the gills intact, yet your video tells us to remove the gills?
Very confusing.
Em Beitel says
Hi Nancy! We recently updated this recipe to include a new video and opted to remove the gills in our most recent recording. However, you really can enjoy these mushrooms with or without the gills – it’s entirely up to personal preference! Many people choose to remove the gills because they tend to change the color of foods they touch, so they might not look as appealing on the plate (but will taste just as amazing). Removing the gills also makes them easier to clean.
Vicki says
The video probably addresses this, but I didn’t see it till after. It says to mince the garlic, but doesn’t really tell me where to use it…I realize that’s trivial to most, but I’m a fairly new cook and follow recipie’s as written. They are in the oven, can’t wait to taste them!
Em Beitel says
Hi Vicki! So sorry for the confusion! The garlic goes in with the butter in step 2 to make a garlic butter to brush over the mushrooms. Hope you enjoy – thank you for trying our recipe!
Migdalia Camacho says
Im here in Texas visiting my daughter and grandchildren. I found a long lost friend here that I was looking for 11 years. So I invited her and her siblings to a home made puertorican meal. My daughter had 2 packs of giant mushrooms, to make a long story short…. my friends where all fighting for the last mushroom on the serving plate, I loved your recipe and so did my long lost and found friends. Ty ty ty for helping me make this a awsome reunion, 👍😁❤️
Em Beitel says
Migdalia, this is a beautiful story and I am so glad you were able to get back in touch with your friend after so long – and especially happy you chose to make our recipe for such an important event! Thank you so much for sharing this with us.
Sue says
Delicious! My shrooms were extremely juicy; not a problem but it did hamper the presentation. I used Gruyere instead of Mozz without a hitch.
To streamline the process, I suggest melting the 1/2 T butter in a small dish, mixing in the olive oil, garlic, & thyme, then using a pastry brush to evenly spread the mixture over the caps. Shake salt/pepper over the tops.
Isabel Laessig says
Very glad you enjoyed it, Sue! Thank you for your comment!
Kathy Williams says
Its was easy recipe. Very delicious.. I made Jasmine rice and fresh green beans .Delightful..
Will make this again.Thanks👍
Isabel Laessig says
This is wonderful to hear, Kathy. This is one of my personal favorite recipes. Thank you for your comment!
Jo Wryals says
I cooked two extremely large portobello mushrooms this evening. Loved your recipe. I melted the butter, garlic, salt, pepper and thyme with a little fresh basil. I used a basting brush to cover the tops of the mushrooms. I used mozzarella cheese, sharp cheddar and a a tablespoon of shredded Gouda. Everything came out fantastic. I cannot wait to make this recipe for guests.
Isabel Laessig says
That sounds perfect, Jo! I’m so glad you enjoyed the recipe, and thank you so much for leaving a comment!