This is the best roasted portabella mushrooms recipe I know of. It is also the easiest one I know of. If you always saute your mushrooms, you must try this!
I don’t know about you, but I love roasting mushrooms.
I love how their meaty texture comes through when roasted and how they become a bit crispy and chewy,
And I love how their flavor comes through.
Though I do love sauteeing mushrooms, placing mushrooms on a big sheet pan is such an easy way to make a great side dish.
This portabello mushrooms recipe is so easy to make which makes them perfect for any dinner party.
Did you know portabello or portabella mushrooms are the same thing and both spellings are used interchangeably?
And they got their name from a town in Italy?
Criminis, white button mushrooms and portabellos are all the same mushroom.
The difference is in their age, with the large portabellos being the oldest.
Anyway, if you are a fan of mushrooms and if you’ve never tried roasting mushrooms, than this portobello mushrooms recipe is for you!
This mushroom recipe is about as simple as it gets and it’s a bit embarrassing to even say it’s a recipe!
What kind of mushrooms to use for this best roasted portabellas mushroom recipe?
I often use baby bellas when roasting because they are so easy to find.
Regular large portobello mushrooms can be used also, just make sure to slice them.
Crimini mushrooms? No problemo.
How to store fresh mushrooms?
Store in paper bags or if you plan on using them right away, just take off the plastic wrap and place them in the vegetable compartment in your refrigerator.
For this roasted portabellos recipe, I like to slice the mushrooms into quarters, a few slices and a few whole.
I think the different sizes create more texture and interest in the finished dish.
A few simple ingredients and a few simple steps and these mushrooms can be yours!
How to Make the Best Roasted Portabella Mushrooms Recipe:
Begin by cleaning any visible dirt from the mushrooms with a damp paper towel.
Toss them with olive oil, kosher salt or sea salt, and a few grinds of black pepper.
Mix in some red pepper flakes for a little heat and fresh minced garlic or garlic powder if you want.
If you want you can even add a few tablespoons of balsamic vinegar and soy sauce to the mix.
Toss everything together in a large bowl or ziplock bag and then place mushrooms in a single layer on a large rimmed baking sheet.
Use parchment paper for easy clean up, or some cooking spray on the pan or even a quick wipe of oil.
Bake in a 375 degree oven and roast on the middle rack.
After about 15 minutes you may have to drain some excess water from the pan.
Some like to save this and use it for extra flavor in other delicious recipes.
Toss the mushrooms and place back in oven and let roast another 15 to 20 minutes or until brown and somewhat crisp.
Remove and toss with lots of fresh herbs such as Italian parsley, fresh thyme and rosemary.
This is also a great place to add a drizzle of extra-virgin olive oil or a bit of butter, or a few gratings of parmesan cheese.
Truffle oil also amps up the flavor.
Yes, the mushrooms will shrink up and you will be surprised how much, but this great recipe is made for mushroom lovers!
Portabella Mushroom Appetizer:
Baked portobello mushrooms can be gussied up by placing a dollop of goat cheese or mascarpone cheese on top of the warm mushrooms.
Serve with crostinis on the side and have everyone make their own.
This way these roasted portabella mushrooms are also an appetizer!
Perfect with a holiday meal, this baked portobello mushroom recipe is a perfect accompaniment to the main dish, be it chicken or beef.
These can be kept at room temperature until ready to serve, but I do like them hot out of the oven.
Whether you are making prime rib, or just a burger, these tasty mushrooms are worth making!
This is truly the best roasted portabella mushrooms recipe I know of!
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If you love mushrooms, you should check out this newly released mushroom cookbook. It looks fabulous.Print
This is the best roasted portabellas mushroom recipe I know of. And also the simplest!
24 oz of mushrooms (I used baby bellas)
3 T extra virgin olive oil
Salt and Pepper
Fresh herbs of choice
Optional: Garlic, balsamic vinegar, butter, truffle oil, Parmesan cheese
Preheat oven to 375.
Wipe a large rimmed sheet pan with oil, or cooking spray or just use parchment for easy clean up.
Clean mushrooms of visible dirt with a damp paper towel. Slice into slices or quarters and leave some whole.
In a large bowl or ziplock bag toss mushrooms with olive oil, salt and pepper.
Place on sheet pan in a single layer and place in oven. Bake for 15 minutes and then drain any mushroom water that may have accumulated. Toss and continue roasting for 15 to 20 minutes or until golden and crispy.
Remove from oven and toss with butter or truffle oil and lots of fresh herbs for extra flavor. Check for seasoning and add more salt and pepper if needed.
Please see post for additional ideas!
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