Baked Portobello Mushroom Caps are a hearty, flavorful dish that is perfect for a vegetarian entrée or a savory side. With a deliciously tender texture, they are baked with garlic, herbs, and your favorite cheese for an irresistible meal. Simple, nutritious, and sure to please everyone at the table.

Recipe Tips and Tricks:

Make sure to clean the mushrooms gently with a damp cloth instead of rinsing them under water. This prevents them from becoming soggy.
For extra flavor, marinate the mushroom caps in olive oil, garlic, and balsamic vinegar for 30 minutes before baking.
Use a high-quality cheese for the topping to enhance the richness of the dish.
Experiment with adding crushed nuts or breadcrumbs for a crunchy topping.
If using smaller mushrooms, adjust baking time accordingly.

Why You’ll Love This Recipe:

Baked Portobello Mushroom Caps are a perfect balance of flavors. The umami-rich mushrooms combine beautifully with melted cheese, garlic, and herbs, creating a dish that’s comforting yet light. This recipe is versatile, quick to prepare, and makes an impressive yet simple dish for a dinner party or weeknight meal.

Baked Portobello Mushroom Caps

Kathie Clane

Baked Portobello Mushroom Caps are a savory, cheese-topped, and herb-infused dish perfect for vegetarians or as a side.

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Prep Time 10

Cook Time 25

Total Time 35

Course Healthy mushroom recipes

Cuisine Italian

Servings 4 servings

Calories 119 kcal

Ingredients

4 large Portobello mushroom caps
2 tbsp olive oil
2 garlic cloves minced
1 tsp fresh thyme chopped
1 tsp fresh rosemary chopped
½ cup mozzarella cheese shredded
Salt and pepper to taste
Fresh parsley for garnish optional

Instructions

Preheat Oven: Start by preheating your oven to 375°F (190°C).
Prepare Mushrooms: Gently clean the Portobello mushrooms with a damp cloth. Remove the stems and scrape out the gills if desired to create space for the filling.
Season the Caps: Place the mushroom caps on a baking sheet, stem side up. Drizzle with olive oil, and rub it evenly over the surface. Sprinkle with minced garlic, fresh thyme, rosemary, salt, and pepper.
Add Cheese: Top each mushroom with shredded mozzarella cheese. You can also sprinkle some extra herbs or a pinch of red pepper flakes for a little heat.
Bake: Place the mushrooms in the oven and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden.
Garnish & Serve: Remove the mushrooms from the oven and sprinkle with fresh parsley before serving.

Notes

For a crunchier topping, you can add breadcrumbs mixed with a little olive oil before baking.
The mushroom caps can be stuffed with other ingredients like sautéed spinach or cooked quinoa for a heartier meal.

Keyword baked mushrooms, Baked Portobello mushroom caps, cheese-stuffed mushrooms, easy mushroom recipe, garlic herb mushrooms, healthy dinner recipe, Mediterranean mushrooms, quick vegetarian meals, savory mushrooms, vegetarian main dish

Ingredients Notes:

Portobello Mushrooms: Large, fresh Portobello mushrooms provide the meaty texture that makes them perfect for stuffing or baking. Look for firm mushrooms with a smooth, unbroken cap.
Olive Oil: Adds richness and moisture to the mushrooms. Extra virgin olive oil is the best choice for its flavor.
Garlic: Fresh garlic delivers robust flavor. You can also use garlic powder if you’re in a pinch.
Herbs (Thyme, Rosemary, Parsley): Fresh herbs give this dish an aromatic quality. Feel free to use dried herbs in smaller quantities, but fresh is recommended for maximum flavor.
Cheese: A good melty cheese like mozzarella, provolone, or parmesan works best. Try goat cheese or feta for a tangy twist.

Variations and Substitutions:

Cheese: Swap mozzarella for feta, goat cheese, or blue cheese for a different flavor profile.
Herbs: Don’t have fresh thyme or rosemary? Dried oregano or basil work as good alternatives.
Vegan Option: Use vegan cheese to make this dish dairy-free, or try a cashew-based cheese for a creamy texture.
Stuffing Add-ins: Add sautéed spinach, cooked quinoa, or rice to the mushroom caps for a heartier meal.
Gluten-Free Option: Ensure that your breadcrumbs or crust topping is gluten-free if required.

Storage Options:

Refrigeration: Leftover baked Portobello caps can be stored in an airtight container in the fridge for up to 2 days.
Freezing: While freezing, it may alter the texture of the mushrooms. If you plan to freeze, it’s best to bake them first and store them in a freezer-safe container.
Reheating: Reheat in the oven at 350°F for 10-15 minutes, or until heated through.