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Portobello mushrooms with pesto and roasted red peppers

Easy Oven-Roasted Marinated Savory Portobello Mushrooms

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These Easy Oven-Roasted Marinated Savory Portobello Mushrooms marinate while the oven is heating. They are sure to wow people who are into earthy, meaty and hearty mushrooms. I wanted to call them Magic Mushrooms, but that’s more of a 1967 Haight-Ashbury kind of thing.

Are You Fungi Friendly?

My two-person household is into mushrooms. My tiny nieces dig mushrooms. However, there are wonderful people in my life who are not into mushrooms and others who are tragically allergic to mushrooms. If you are into mushrooms, this post is for you. If you are making these for someone, I’d ask them if they are into mushrooms first.

To make the open-faced sandwiches in the photo:

Top grilled or toasted bread with I Can’t Believe It’s Low Oil Hummus and sprouts. Then add these Easy Oven-Roasted Marinated Savory Portobello Mushrooms and top with Zesty Avocado Pistachio Pesto, Roasted Red Peppers and add a basil leaf on top if you are feeling fancy.

These Portobello Mushrooms are fabulous with Quick Spanish Romesco Sauce and Couscous as well.

Ingredient Notes

Portobello Mushrooms

Gills or No Gills? Sometimes people scrape the gills out of mushrooms with a spoon when they make stuffed mushrooms or portobellos. I remove the gills for stuffed mushrooms, but not for portobellos.

The reason I remove the gills for stuffed mushrooms is to make more room for filling and to get them to dry out more in the oven.

With these portobellos, I leave the gills. I like them with gills, but it’s totally up to you. The portobellos already shrink down quite a bit in this recipe.

Low Sodium Tamari

This is a great way to add umami, saltiness and hearty flavor. I prefer the low sodium kind. Tamari is a gluten-free soy sauce. If you have soy sauce and do not need these shrooms to be gluten-free, regular soy sauce works too. If you are using full sodium tamari or soy sauce, you may want to use about a third less and sub out that third with water.

Balsamic Vinegar

Balsamic vinegar can be young or aged, syrupy or vinegary, cheap or expensive. For this recipe, I use the young, vinegary, cheap stuff. This balsamic vinegar fits that description and works well for this recipe. If you have the aged, syrupy, expensive stuff, it works too, but you may end up with some sweeter portobellos.

Minced Garlic

You can mince fresh garlic or use pre-minced garlic from a jar.

Minced Or Grated Ginger Root

Much like the garlic, you can grate or mince fresh ginger or use ginger from a jar or bottle.

A High Smoke-Point Neutral Oil

Since you will be putting these shrooms in the oven, a high smoke point oil is recommended. Extra Virgin Olive Oil is great for salad dressing, aioli, and dipping bread. However, it has a low smoke point. Extra Virgin Olive oil is not recommended for high heat situations like high oven temps, grilling and sautéing. For high heat, I go with regular non-virgin (giggle, giggle) olive oil or avocado oil.

Let’s Make Easy Oven-Roasted Marinated Savory Portobello Mushrooms

Preheat oven to 425° F

Find a casserole dish that will fit all four mushrooms without overlapping. If needed, you can cut the mushrooms to make this happen. For easy clean up you may want to line the dish with foil or parchment paper.

Pull the stems out of the portobellos. Then make the marinade and rub it on the mushroom caps. Let them sit for 15 minutes stem-side down while the oven is heating. I add the stems to the casserole dish and coat them in the marinade as well, but it’s up to you.

Marinating Portobello Caps & Stems
Marinating Portobello Caps & Stems

Once the oven is heated, rub or brush more marinade onto the mushrooms. Then put them in the oven stem side down for 15 minutes. Then remove from oven, flip over the mushroom caps and spoon the juices from the oven onto the mushroom caps. Return to oven for 10 – 15 more minutes.

After 15 minutes of baking
Flipped shrooms with juices spooned onto them, ready to go back in the oven
Flipped shrooms with juices spooned onto them, ready to go back in the oven
Close-up of the Marinated Oven-Roasted Portobellos
Close-up of the Marinated Oven-Roasted Portobellos

Remove from oven and serve. You may want to spoon some of the glaze and juices left in the casserole dish onto the shrooms.

Easy Oven-Roasted Marinated Portobello Mushrooms with Zesty Avocado Pistachio Pesto, Roasted Peppers, and Couscous.
Easy Oven-Roasted Marinated Portobello Mushrooms with Zesty Avocado Pistachio Pesto, Roasted Peppers, and Couscous
Portobello mushrooms with pesto and roasted red peppers
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5 from 1 vote

Easy Oven-Roasted Marinated Portobello Mushrooms

Meaty, flavorful portobellos that marinate while the oven is heating.
Course Appetizer, Main Course, Salad, Side Dish
Keyword flavorful, healthy-ish, Meatless, Meaty, minimalist, vegan, vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Marinate 15 minutes
Total Time 45 minutes
Servings 4 Portobellos
Calories 82kcal

Ingredients

Instructions

  • Preheat oven to 425° F
  • Find a casserole dish that will fit all four mushrooms without overlapping. If needed you can cut the mushrooms to make this happen. For easy clean up you may want to line the dish with foil or parchment paper.
  • Pull the stems out of the portobellos. Then make the marinade and rub it on the mushroom caps. Let them sit for 15 minutes stem-side down while the oven is heating.
  • Once the oven is heated, rub or brush more marinade onto them. Then put them in the oven stem side down for 15 minutes. Then remove from oven, flip over the mushroom caps and spoon the juices from the oven onto the mushroom caps. Return to oven for 10 – 15 more minutes.
  • Remove from oven and serve. You may want to spoon some of the glaze and juices left in the casserole dish onto the shrooms.

Notes

Nutrition information is approximate.
You can add the stems to the marinate and oven-roast and enjoy them as well.

To make the open-faced sandwiches in the photo:

Top grilled or toasted bread with I Can’t Believe It’s Low Oil Hummus and sprouts. Then add these Easy Oven-Roasted Marinated Savory Portobello Mushrooms and top with Zesty Avocado Pistachio Pesto, roasted red peppers and add a basil leaf on top if you are feeling fancy.
These Portobello Mushrooms are fabulous with Quick Spanish Romesco Sauce and Couscous as well.
Tamari If you have soy sauce and do not need these shrooms to be gluten-free, regular soy sauce works too. If you are using full sodium tamari or soy sauce you may want to use about a third less and sub out that third with water.
Balsamic vinegar can be young or aged, syrupy or vinegary, cheap or expensive. For this recipe, I use the young, vinegary, cheap stuff. This balsamic vinegar fits that description and works well for this recipe. If you have the aged, syrupy, expensive stuff, it works too, but you may end up with some sweeter portobellos.
www.planttestkitchen.com

Nutrition

Serving: 1Mushroom | Calories: 82kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 217mg | Potassium: 38mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

For your shopping convenience, this post contains affiliate links.

If you like this recipe you may also enjoy Marinated Oven Roasted Kebabs/Kebobs.

Did you make these Easy Oven-Roasted Marinated Savory Portobello Mushrooms? Were they tasty? What did you eat them with? Tell me your thoughts in the comments below.

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