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Baked Portobello Mushroom Caps
Kathie Clane

Baked Portobello Mushroom Caps

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 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Healthy mushroom recipes
Cuisine: Italian
Calories: 119
Ingredients Method Notes

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

Method
 

  1. Preheat Oven: Start by preheating your oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.