These baked portobello mushrooms are seasoned with garlic, extra virgin olive oil, and Italian seasoning, then finished with melted cheddar and fresh parsley. The large mushroom caps hold the topping, making them easy to serve as individual portions alongside dinner.
Why You'll Love These Baked Portobello Mushrooms
- Simple preparation: There's no filling to cook separately-just mix the garlic oil, season the mushrooms, and bake.
- A generous cheddar topping: Melted cheese adds richness to each mushroom without needing a separate sauce.
- Easy individual portions: The whole caps are simple to divide and serve, with one mushroom per person as a side.
- Everyday ingredients: Garlic, olive oil, dried herbs, and cheddar give the mushrooms plenty of flavor with a short ingredient list.
I had bought some portobello mushrooms and wanted to make an easy side dish with them. That was the starting point for this recipe: giving those mushrooms a little attention without making dinner more complicated. Garlic was part of the seasoning, as it is in my Spanish garlic mushrooms.
The cheddar gives this version its own character, adding a savory richness to the earthy mushrooms. If you enjoy that combination of mushrooms and a rich topping, you might also like my creamy mushroom toast, which uses a cream sauce and garlic aioli.
Key Ingredients in Baked Portobello Mushrooms
You'll find the exact measurements in the recipe card, but here's a closer look at the key ingredients and why I use them.
- Portobello mushrooms: Their broad caps hold the seasoning and cheese, while their substantial texture gives this side dish its bite. Choose mushrooms of similar size so the portions cook evenly.
- Extra virgin olive oil and garlic: The oil spreads the seasoning across the caps, and the garlic adds a savory flavor underneath the cheddar.
- Italian seasoning, salt, and black pepper: The dried herb blend seasons the mushrooms throughout, with salt and pepper bringing the flavors together.
- Cheddar cheese: A generous layer of grated cheddar gives these cheesy baked mushrooms a rich topping. It is the only cheese needed for this version.
- Fresh parsley: Parsley adds a fresh herbal finish after baking.
Choosing and Cleaning Portobello Mushrooms
Look for whole portobello mushroom caps with enough space inside to hold the topping. You may also see them labeled portobella mushrooms. For this recipe, similar thickness matters as much as similar width: a very thick cap may need longer in the oven than a thin one.
Wipe away dirt with a damp paper towel, paying attention to the edges. Remove the stems so the caps sit neatly in the baking dish. There is no need to scrape out the gills for this preparation; arrange the mushrooms with the gills facing upward to hold the garlic oil and, later, the cheese.
How to Make Baked Portobello Mushrooms
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the mushrooms: Clean the caps, remove the stems, and place the mushrooms gill-side up in a baking tray. Keep them in a single layer.
2. Add the garlic oil: Stir together the extra virgin olive oil, minced garlic, Italian seasoning, salt, and black pepper. Divide the mixture evenly between the caps.
3. Bake until tender: Roast the mushrooms until softened. Before adding the cheese, check for liquid pooled inside the caps and carefully spoon away any excess.
4. Melt the cheddar: Scatter the grated cheese over the mushrooms and return them to the oven until melted. Finish with chopped parsley and serve.
Tips for Baking Portobello Mushrooms
- Check tenderness before adding cheese: A fork should go into the thickest part of the mushroom easily. If a cap is still firm, give it more time before topping it.
- Keep the caps level: Arrange the mushrooms securely, without overlapping, so the seasoning stays inside rather than running into the dish.
- Spread the cheddar evenly: Cover the surface instead of piling all the cheese in the center so each bite has some topping.
How to Store and Reheat
- Refrigerate: Place leftovers in a shallow, airtight container and refrigerate within two hours of cooking. Use within 3-4 days.
- Reheat: Warm in the oven or microwave until hot throughout, reaching 165°F (74°C) in the center.
What to Serve with Baked Portobello Mushrooms
Serve these cheesy mushrooms alongside baked chicken thighs or pork chops. For a meatless meal, pair them with mashed potatoes and a green salad.
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Recipe
Baked Portobello Mushrooms
Ingredients
- 4 portobello mushrooms
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves - minced
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 90 g cheddar cheese - grated
- 1 tablespoon fresh parsley - chopped
Instructions
- Preheat the convection/fan oven to 200 °C. Wipe the portobello mushrooms clean and remove the stems. Arrange them in a single layer in a baking tray, gill-side up.
- In a small bowl, combine 3 tablespoons extra virgin olive oil, 2 garlic cloves, ½ teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Spoon the mixture evenly over the inside of the mushrooms.
- Bake for approximately 15 minutes, until the mushrooms are tender.
- Divide 90 g cheddar cheese evenly between the mushrooms. Return to the oven for approximately 5 minutes, until the cheese has melted. Sprinkle with 1 tablespoon chopped fresh parsley and serve.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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