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Baked Portobello Mushrooms – Simple, Savory, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large portobello mushroom caps (stems removed, gills scraped if desired)
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon soy sauce or tamari (optional, for umami)
  • 1 teaspoon dried Italian seasoning (or a mix of thyme and oregano)
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • Salt and black pepper, to taste
  • Fresh parsley or basil, chopped, for serving
  • Grated Parmesan or vegan Parmesan (optional, for topping)

Method
 

  1. Prep the mushrooms: Gently clean the caps with a damp paper towel. Remove stems. Scrape out the dark gills with a spoon if you want a milder flavor and less moisture.
  2. Heat the oven: Preheat to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
  3. Make the marinade: In a small bowl, whisk olive oil, garlic, balsamic, soy or tamari, Italian seasoning, smoked paprika, salt, and pepper.
  4. Season both sides: Place mushrooms gill-side up on the sheet. Brush generously with the marinade, making sure to coat the edges. Flip and brush the tops, then flip back so they’re gill-side up.
  5. Bake: Roast for 15–20 minutes, until tender and juicy. The edges should look slightly crisp, and the centers should give when pressed.
  6. Finish and serve: Spoon any pan juices over the caps. Top with fresh herbs and Parmesan if using. Serve whole, sliced, or chopped.