Baked Portobello Mushrooms

Name: Baked Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 serving
Ingredients: 3 portobello mushrooms; 3 tablespoons tamari; 1 tablespoon balsamic vinegar; 1 garlic clove; 1 teaspoon fresh sage; 1 teaspoon fresh thyme leaves

User Reviews

5.0

30 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
3
Calories
36 kcal
Course
Main Course
Cuisine
American

Baked Portobello Mushrooms

Dana Benson

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Baked Portobello Mushrooms are marinated in a flavorful sauce, and cook to perfection in just 30 minutes. They make a great vegetarian option for a holiday meal!

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Ingredients

Servings

3 portobello mushrooms (stems removed)
3 tablespoons tamari (gluten-free soy sauce)
1 tablespoon balsamic vinegar
1 garlic clove , minced
1 teaspoon fresh sage , minced
1 teaspoon fresh thyme leaves

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Instructions

Use a damp towel to gently rub the portobello mushrooms to help remove any dirt, then arrange them in a glass baking side, with the stem-side facing up.
In a small bowl, stir together the tamari, vinegar, garlic, sage, and thyme. Use a spoon to pour the mixture over the 3 mushrooms, then use your hands or a brush to rub the sauce on the outside of the mushrooms, too. (Alternatively, you could put the mushrooms in a sealed container and gently shake them to coat them in the marinade, too.)
Let the mushrooms marinate for 15 minutes, while your oven preheats to 400ºF. Don't let them marinate for longer than 30 minutes, or they could become too salty, with a more slimy texture.
Bake the marinated mushrooms for 15 minutes, then use a spatula to flip them over and bake for an additional 15 minutes. It doesn't matter which side you bake first, but I think they look prettier for serving when you start with the stem-side up, then flip them over so the mushroom cap is nice and golden.
Serve warm with your favorite side dishes and an extra sprinkling of fresh sage or thyme for presentation. Leftover mushrooms can be stored in an airtight container in the fridge for up to 5 days.

Notes

• Nutrition information is for 1 whole portobello mushroom. This information is automatically calculated, and is just an estimate, not a guarantee. (It also doesn't account for the marinade that ends up baking into the bottom of the pan, so not all of the sodium will stick to the mushrooms.)
• If you don't need a gluten-free recipe, you can use regular soy-sauce instead.
• For another variation, try using 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon garlic powder, and a 1/4 teaspoon black pepper instead of the soy sauce.

Nutrition Information

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Calories 36kcal (2%) Carbohydrates 5g (2%) Protein 3g (6%) Sodium 1014mg (42%) Potassium 343mg (10%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 30IU (1%) Vitamin C 1.4mg (2%) Calcium 4mg (0%) Iron 0.8mg (4%)