Roasted portobello mushrooms are an easy, savory side dish with tender centers and caramelized edges. Sliced portobello caps are tossed with olive oil, rosemary, thyme, garlic and onion, then roasted at 400°F for about 15 to 20 minutes.
As a cookbook author and professional recipe developer, I love roasting portobello mushrooms because high oven heat concentrates their earthy flavor without requiring much hands-on cooking. The key is spreading them in a single layer so they roast instead of steam.
Serve these mushrooms alongside steak or chicken, spoon them over pasta and grain bowls, or use them as an easy vegetarian filling for sandwiches and wraps.
About the Recipe
The slices of portobello mushroom caps in this recipe are tossed in a delicious blend of olive oil, rosemary, thyme, garlic powder, and onion powder.
They are then roasted until golden brown and irresistibly tender.
Roasting is one of the tastiest ways to prepare mushrooms and I love how quick I can have these ready to go. This recipe is great for cozy family dinners, gatherings with friends or formal holiday meals. They make for a crowd pleasing side dish every time they're served!
I like to serve these baked portobello mushrooms with wild rice and steak, or use these for a creamy mushroom sauce or portobello mushroom pizzas. You can also serve as a side dish for a holiday meal!
If you are looking for more mushroom recipes, check out our: Boursin Stuffed Mushrooms, Easy Sautéed Whole Garlic Mushrooms, Mushroom Alfredo or Sausage and Mushroom Rigatoni with Crispy Sage.
Jump to:
- About the Recipe
- Why You Will Love This Recipe
- How Long to Bake Portobello Mushrooms at 400°F
- How to Clean Portobello Mushrooms
- Ingredients
- How to Cook Portobello Mushrooms in the Oven
- Ways to Serve Roasted Portobello Mushrooms
- How to Keep Roasted Portobello Mushrooms From Getting Soggy
- Tina's Tips and Tricks
- Kitchen Equipment
- Recipe Substitutions/Variations
- Frequently Asked Questions
- Recipe Storage and Reheating
- Other Recipes to Try
- Roasted Portobello Mushrooms
Why You Will Love This Recipe
- Ready in 20 minutes: These mushrooms need only a few minutes of prep before roasting.
- Deep savory flavor: Rosemary, thyme, garlic and olive oil complement the naturally earthy portobello mushrooms.
- Great texture: Roasting at 400°F gives the mushrooms tender centers and browned, caramelized edges.
- Versatile side dish: Serve them with steak, chicken or pasta, or add them to salads, grain bowls and sandwiches.
How Long to Bake Portobello Mushrooms at 400°F
Sliced portobello mushrooms generally take 15 to 20 minutes at 400°F.
For the best browning, spread the mushroom slices in a single layer and turn them once halfway through roasting.
The exact cooking time will depend on how thickly you slice the mushrooms. Thin slices may be ready closer to 15 minutes, while thicker pieces can take closer to 20 minutes.
They're done when they're browned around the edges, with most of the excess moisture cooked away.
How to Clean Portobello Mushrooms
Use a slightly damp paper towel or clean kitchen towel to gently wipe any dirt from the mushroom caps.
If the mushrooms are especially dirty, you can rinse them briefly under cool water, but dry them thoroughly before slicing and roasting. Mushrooms absorb some moisture, and starting with wet mushrooms can make it harder for them to brown in the oven.
Remove the stems before slicing the caps. The stems are edible, but they can be slightly tougher than the caps.
Ingredients
Here are the simple ingredients you will need for this great side dish:
- Portobello mushrooms: Choose firm caps without soft or slimy spots. Four large caps will yield enough for about four side-dish servings.
- Extra virgin olive oil: Helps the mushrooms brown and prevents them from drying out.
- Rosemary: Adds an earthy, woodsy flavor that pairs especially well with mushrooms.
- Thyme: Complements the rosemary and brings another layer of savory flavor.
- Garlic powder: Coats the mushroom slices evenly without the risk of fresh garlic burning during roasting.
- Onion powder: Adds subtle savory sweetness.
- Kosher salt and black pepper: Season the mushrooms generously, but remember they shrink as they cook, so avoid over-salting at the beginning.
How to Cook Portobello Mushrooms in the Oven
Let's make this portobello mushroom recipe together!
Step 1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Step 2
Slice the mushroom caps and place them in a large bowl.
Step 3
Add the olive oil, rosemary, thyme, garlic powder, onion powder, salt, and black pepper. Toss well and transfer to the prepared baking sheet.
Step 4
Roast in the preheated oven for 15-20 minutes, turning once, until golden brown.
Ways to Serve Roasted Portobello Mushrooms
- As a side dish: Serve with steak, roast chicken, pork chops or salmon.
- With pasta: Toss into creamy mushroom pasta, Alfredo or risotto.
- On grain bowls: Pair with farro, wild rice, quinoa or couscous.
- In sandwiches: Add to toasted ciabatta with mozzarella, pesto or arugula.
- On salads: Serve warm over arugula or mixed greens.
- For vegetarian meals: Use them in wraps, tacos or grain bowls.
How to Keep Roasted Portobello Mushrooms From Getting Soggy
Portobello mushrooms contain a lot of water, so the goal is to help that moisture evaporate rather than trap it on the pan.
- Dry the mushrooms well. If you rinse them, pat them completely dry before seasoning.
- Don't overcrowd the pan. Leave space between the slices so steam can escape.
- Use high heat. Roasting at 400°F helps moisture cook off while the edges brown.
- Use a large baking sheet. If the mushrooms are packed tightly together, divide them between two pans.
- Don't use too much oil. Enough oil helps them brown, but too much can make them feel greasy and soft.
Tina's Tips and Tricks
- Cut the mushrooms evenly. Similar-sized slices will finish cooking at the same time.
- Give them plenty of space. Crowded mushrooms steam instead of roast.
- Don't overdo the oil. Portobellos absorb oil quickly, so toss thoroughly before adding more.
- Turn once halfway through. This helps both sides brown.
- Watch the last few minutes. Portobellos can go from meaty and tender to overly soft fairly quickly.
- Season after roasting if needed. Because the mushrooms shrink, taste before adding extra salt.
Kitchen Equipment
Here is some kitchen equipment you will need for this easy recipe. You can find all of these products on Amazon.
- Baking sheet - Use a good quality sheet pan for even cooking!
- Parchment paper - I love these parchment paper sheets for roasting vegetables. They make cleaning up so much easier!
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for the mushrooms.
- Italian herbs: Replace rosemary and thyme with Italian seasoning.
- Fresh garlic: Add finely minced garlic during the final 5 minutes of roasting so it doesn't burn.
- Parmesan: Sprinkle finely grated Parmesan over the mushrooms during the last few minutes of cooking.
- Balsamic: Toss the roasted mushrooms with a small splash of balsamic vinegar or balsamic glaze before serving.
- Spicy: Add red pepper flakes with the seasonings.
- Other mushrooms: Cremini or white button mushrooms can also be roasted using the same method, though smaller mushrooms may cook more quickly.
Frequently Asked Questions
Yes, you can certainly use other types of mushrooms for this recipe, although the cooking times and textures may vary slightly depending on the mushroom variety. Some mushrooms that work well for roasting include cremini mushrooms, shiitake mushrooms, or even button mushrooms. Adjust the slicing and cooking time accordingly to achieve the desired texture and flavor.
Yes, you can prepare the mushrooms ahead of time for this recipe. After tossing them in the olive oil and spice mixture, you can cover and refrigerate them for up to a few hours before roasting. This allows the flavors to develop further. I would allow them to come to room temperature before roasting to ensure even cooking.
You'll know the mushrooms are fully cooked when they are golden brown and tender. They should have a slight crispiness on the edges and a juicy, meaty texture. You can test them by poking with a fork; they should be soft and easy to pierce.
Recipe Storage and Reheating
Here are storage instructions for this roasted mushroom recipe.
- Refrigerator: Store cooled mushrooms in an airtight container for up to 4 days.
- Reheating: Reheat in a 375°F oven or air fryer until warmed through. The microwave works, but the mushrooms will be softer.
- Freezer: You can freeze roasted mushrooms, but their texture will be softer after thawing. If texture matters, I prefer making them fresh.
Other Recipes to Try
Roasted Portobello Mushrooms
Ingredients
- 4 portobello mushroom caps
- 2 tablespoons olive oil
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400F.
- Slice portobello mushroom caps. Place in a large mixing bowl.
- Mix sliced mushrooms, olive oil, rosemary, thyme, garlic powder, onion powder, salt, and black pepper. Transfer to a lined baking sheet.
- Roast for 15 minutes, until golden brown.
Notes
Storage
- Refrigerator Storage: Store leftover mushrooms in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in the stove until heated through.
- Freezer Storage: Allow them to cool completely, then transfer them to an airtight container or a freezer safe bag. They can be frozen for up to three months. To reheat, thaw them in the refrigerator overnight and then warm them in the oven until heated through.
Tips and Tricks
- Don't overcrowd - Arrange the mushroom slices in a single layer on the baking sheet to ensure they roast evenly and develop a nice golden brown color.
- Use a lined baking sheet - Line your baking sheet with parchment paper or a silicone baking mat. It prevents the mushrooms from sticking and makes for easier cleanup.
- Turn once - Turn the mushrooms halfway through roasting to ensure they cook evenly on both sides and develop a beautiful, caramelized exterior.
- Check for doneness - Keep an eye on the mushrooms towards the end of the cooking time to avoid overcooking, as they can become too soft and lose their texture.
Did You Make This Recipe?
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