Roasted portobellos are one of the easiest and tastiest ways to add veggies into everyday meals. They’re a great meat alternative while also being a great additive to classic meat-based dishes like fajitas, tacos, and even lasagna. 

large slices of portobello mushroom on a white plate topped with herbs and shallots

Why We Love this Recipe For Roasted Portobello Mushrooms

There’s a lot to love about roasted portobellos! We think our technique will appeal to you even if you aren’t a fan of mushrooms.

  • Roasted portobello mushrooms are easy to make, with only 5 minutes of prep!
  • Mushrooms are inherently savory tasting and have an endless ability to soak up all kinds of flavor
  • They have a meaty texture making them a great meatless option to add to your meals
  • A great way to get more veggie servings into your family dinners
  • Ideal for adding to salads, pasta, pizza and more

We have tested a variety of roasting techniques and landed on the method that creates the ideal texture and flavor.

Ingredients Needed for This Portobello Mushrooms Recipe

The simple ingredients is a starting point. Check our flavor variations to try below.

portobello mushrooms on a wood cutting board

Portobello Mushrooms

If you can, purchase mushrooms from the bulk bin—that way you can choose the freshest mushrooms. When buying mushrooms, steer clear of any mushrooms that are moist or slimy. Mushrooms should be mildly damp and springy, they should not be mushy or spongey.

Olive oil

I prefer extra-virgin olive oil for its flavor, but you can also use avocado oil or vegetable oil. 

Kosher salt and Black Pepper

I prefer kosher salt in cooking but sea salt will also work well here. If you like things spicy, consider using cayenne or red pepper flakes instead of black pepper. 

Step-By-Step Instructions To Roast Portobello Mushrooms

A few simple steps in this portobello mushroom recipe are key to perfectly juicy results:

  • First: Remove the gills of the mushrooms before cooking. This is helpful for mushroom phobes and keeps the juices from turning black.
  • Second: Roasting the portobello caps gill-side up for most of the time keeps them juicy
  • Last: Flipping and finishing them upside down for a just a few minutes to sear and finish them off before serving

Here are the full details how to make this recipe for roast portobello mushrooms:

  1. Clean the mushrooms by wiping them down with a damp paper towel to remove and brush away any dirt.
  2. Remove the stems and scrape out gills.
  3. Rub extra virgin oil all over the top of the mushrooms. 
  4. Season the gill side with salt and pepper.
  5. Arrange mushrooms on a baking sheet, gill side up, and roast until tender and beginning to brown. 
  6. Flip the mushrooms, discard any accumulated liquid from the caps, and continue to roast until browned, 5 minutes more. 

How to Use Roasted Portobello Mushrooms

Once you roast portobello mushrooms, you can use them in a wide variety of ways. Here are some of our favorite and easy ways to use them:

  1. As a filling for a veggie sandwich with arugula, garlic aioli, and fresh sliced tomatoes.
  2. For a delicious main dish, use as a layer in homemade portobello mushroom lasagna
  3. Cut into thick slices and arrange over a caesar salad.
  4. Chop and fold into a grain pilaf with winter herbs for a great side dish.
  5. Thinly slice and serve over a creamy alfredo pasta. 
  6. Chop and use as a pizza topping. Try on our mushroom pizza.
  7. Slice and serve as a veggie taco filling
  8. Use the baked portobello mushrooms as the “meat” in fajitas. 
  9. Stuff into a veggie burrito or add to a Vegetarian Burrito bowl.
  10. Serve between two toasted buns and all the fixins as a vegetarian burger like our portobello burger.
  11. Serve with a couple of other low carb side dishes like Broccoli Salad and Mashed Cauliflower.
  12. Drizzle with balsamic vinegar and sprinkle with chopped fresh basil.
  13. Add to simple rice bowls – season with soy sauce and serve over rice and add stir fried veggies.
  14. Make an entree sized version of our stuffed mushrooms – a great recipe with spinach and goat cheese!
  15. Slice and drizzle with lemon juice, chopped fresh herbs, and grated Parmesan. Let them marinate for a few hours and serve as an antipasto with grilled bread.
  16. Slice and top with chopped shallot and thyme or rosemary.
roasted portobello mushrooms on a white serving plate topped with fresh thyme leaves

FAQs & Expert Tips on Roasting Portobello Mushrooms 

Flavor Variations to Try

For each of these variations, sprinkle the herb or seasoning over the mushrooms prior to roasting.  

  • Sliced fresh garlic 
  • Thyme 
  • Rosemary 
  • Taco seasoning 
  • Za’atar seasoning


What’s the difference between portobello mushrooms and baby bella?

Portobello mushrooms are large in size (think the size of your hand), are incredibly “meaty,” and rich in flavor. Baby Bellas, or crimini mushrooms, are a young variety of the portobello and tend to be a bit denser in texture. Check out this helpful article for more info on the different types of mushrooms and how to use them.

Can I make these ahead of time?

Roasted portobello mushrooms are best eaten warm, right after roasting. But you can absolutely make these ahead of time (they’re a great addition to meal prep). Store roasted portobello mushrooms in an airtight container in the refrigerator for up to 5 days.

How to Reheat

To reheat roasted portobello mushroom caps heat in a small skillet or non-stick saute pan with a little olive oil, broth or water. Cover and heat over medium heat until the roasted mushroom caps are steaming hot.

More Mushroom Recipes to Try

Thanks for reading. If you make this recipe for Roasted Portobello Mushrooms, please come back and leave a star rating and review!

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Roasted Portobello Mushrooms

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5 from 6 reviews

  • Author: Lauren Grant-Vose
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


A quick and easy recipe for perfect roasted portobello mushrooms. You just need a few ingredients and 20 minutes!



4 large portobello mushrooms
1 tablespoon olive oil
Kosher salt and black pepper


  1. Heat oven to 400 degrees F with rack set in upper-middle position. Remove stems from mushrooms and discard or reserve for another use. Using a dinner spoon, scrape out dark gills from inside mushroom caps.
  2. Brush insides and outsides of mushrooms with oil then season with salt and pepper. Arrange mushrooms, gill side up, on a baking sheet and roast until tender and beginning to brown, about 15 minutes.
  3. Flip mushrooms, discard any accumulated juices, and roast until mushrooms are brown and slightly dry, about 5 minutes more.


Make-Ahead Instructions

Roasted portobello mushrooms are best eaten warm, right after roasting. But you can absolutely make these ahead of time (they’re a great addition to meal prep). Store roasted portobello mushrooms in an airtight container in the refrigerator for up to 5 days.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Side dish
  • Method: Roasting


  • Serving Size: 1 mushroom
  • Calories: 50
  • Sugar: 0g
  • Sodium: 291mg
  • Fat: 3.5g
  • Saturated Fat: 0.5g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg