Baked Portobello Mushrooms

These baked portobello mushrooms combine garlic, Italian seasoning, and extra virgin olive oil with a generous topping of melted cheddar. Finished with fresh parsley, they make a simple side dish to serve with roasted chicken or a salad.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 20

Total Time 25

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

Mushroom size: Choose mushrooms of similar size so they cook evenly. Larger or thicker mushrooms may need additional baking time before adding the cheddar.

Leave the gills intact: There is no need to scrape out the mushroom gills for this recipe. Simply clean the caps and remove the stems.

Cheese quantity: Allow 30 g of grated cheddar per mushroom. If you increase the recipe, use this amount to keep the topping consistent.

Serving size: Allow one mushroom per person as a side dish.

Nutrition