These baked portobello mushrooms have become one of my go-to dishes when I want something easy but still feel like I’m treating myself. They’re meaty, savory, and filled with garlicky, cheesy goodness—honestly, they could convert even the most stubborn mushroom skeptics. And I say that from experience.
At my place, mushrooms can be a tough sell—especially with kids around. They’ll nibble raw slices while I’m prepping, but once they’re cooked, the texture usually gets a side-eye. These baked portobellos, though, managed to win over at least a few bites… which, if you know picky eaters, you’ll agree is a small miracle.
As for the grown-ups? No hesitation. These disappear fast.
Why These Mushrooms Are Worth Making
- Big flavor, simple prep. Just a handful of ingredients and a quick bake time.
- Hearty enough for a main, flexible enough for a side.
- Customizable. Add cheese, herbs, even swap in other toppings if you like.
- Naturally low-carb and vegetarian-friendly.
I love serving them with mashed potatoes, parsnip purée, or a big pile of greens. But honestly, they’re just as good alongside a grilled steak or even tucked into a sandwich roll.
What Makes Portobello Mushrooms Special?
If you’ve ever wondered what the difference is between portobello, cremini, and white mushrooms—it’s really just their age. They’re all the same variety!
- White mushrooms: Youngest, with pale caps.
- Cremini (aka baby bellas): A bit older, with firmer texture and deeper flavor.
- Portobellos: Fully matured, large and meaty with a deep, earthy flavor.
Their size makes them perfect for stuffing or baking, and that big gill-side cavity holds all the flavor from garlic, butter, herbs, and cheese. I usually don’t bother removing the gills unless I’m using them as burger buns or pizza crusts. For this dish? I keep them—they add great depth to the final flavor.
How to Prep Portobello Mushrooms
Cleaning mushrooms doesn’t have to be a chore:
- Wipe gently with a damp paper towel to remove any dirt.
- Avoid soaking them in water—they act like sponges and can get mushy.
- Remove the stems with a gentle twist or a paring knife. I sometimes save the stems and chop them into a stir-fry or scramble later.
If the outer skin looks damaged in spots, just peel it back—it won’t affect the flavor, and no one will notice once it’s baked with cheese.
Ingredients You’ll Need
Here’s what I use when making these cheesy baked portobello mushrooms:
- Large portobello mushrooms (look for firm, fresh caps)
- Olive oil
- Garlic – finely chopped or minced
- Fresh thyme – or dried, if that’s what you have
- Salt & black pepper
- Butter – a thin slice on each cap adds richness
- Cheese – a mix of shredded mozzarella and parmesan is my favorite combo
Optional: Add a touch of red pepper flakes for heat, or switch up the herbs depending on what you’re serving them with.
Step-by-Step: How I Make These Mushrooms
- Preheat the oven to 400°F (200°C).
- Clean and prep your mushrooms. Wipe them down and remove the stems.
- Make the garlic oil. Mix together olive oil, garlic, thyme, salt, and pepper in a small bowl.
- Season the mushrooms. Place the caps gill-side up on a greased baking sheet or dish. Drizzle the garlic oil mixture evenly into each one. Top with a thin slice of butter in the center of each cap.
- Bake. Pop them in the oven for about 15 minutes, until tender.
- Add cheese. While they’re baking, mix together your cheeses. After 15 minutes, remove the mushrooms, top with cheese, and return to the oven for 5–7 more minutes, or until bubbly and golden.
Tip: For extra golden tops, broil for 1–2 minutes at the end—but keep an eye on them!
Final Thoughts
These baked portobello mushrooms are one of those dishes I keep in my back pocket when I want to make something satisfying without fuss. They’re rich, full of flavor, and always feel like a little upgrade from the usual side dish. Whether you serve them with steak, salad, or just eat them straight from the pan (been there), they’re a great way to make mushrooms the star.
Baked Portobello Mushrooms
These baked portobello mushrooms are a comforting mix of earthy, garlicky flavor and gooey melted cheese. They’re simple to prep, yet always feel like a little treat—perfect as a vegetarian main or a savory side for dinner.
Ingredients
- ¾ lb portobello mushrooms (about 3 large caps)
- 1 garlic clove, minced
- 2 tablespoons olive oil
- ½ tablespoon unsalted butter
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- 1 tablespoon grated Parmesan
- 3 tablespoons grated mozzarella
Instructions
- Start by preheating your oven to 400°F (200°C). Give the mushrooms a quick wipe with a damp paper towel to clean them, then remove the stems and place the caps open-side-up on a lightly oiled baking dish or sheet pan.
- In a small bowl, stir together the olive oil, minced garlic, thyme, salt, and pepper. Spoon this garlicky mixture over the inside of each mushroom cap, letting it soak in a bit. Place a thin pat of butter on top of each one for added richness.
- Slide the dish into the oven and bake for about 15 minutes, or until the mushrooms are tender and juicy.
- While they bake, mix the Parmesan and mozzarella in a small bowl. Once the mushrooms are softened, take them out and sprinkle the cheese mixture evenly on top. Return them to the oven for another 5 minutes or so, just until the cheese is melted and lightly golden.
- Serve warm—either on their own, as a side to grilled steak or chicken, or even as the star of your plate alongside mashed potatoes or roasted veggies.
Notes
- As a side: Serve one per person with a meat or poultry main.
- As a main: Two to three mushrooms with a hearty grain or mashed veggie make a complete vegetarian dinner.
- As an appetizer: Smaller caps or halved large ones are perfect for bite-sized starters.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 162Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 12mgSodium 285mgCarbohydrates 6gFiber 3gSugar 3gProtein 6g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
If you give them a try, let me know how they turned out—and if you got any mushroom skeptics at your table to take a second bite like I did.
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