Portobello mushroom caps are an underused veggie, in my opinion. They provide a wonderful, meaty texture, a delicious, umami flavor, and they’re incredibly versatile.

With different seasonings, you can take them in a variety of directions. This recipe is a straight-forward version that you can serve as a delicious side, as a base for countless dishes or with or on top of a salad. Be creative and enjoy.

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Roasted Portobello Mushrooms

Portobello mushroom caps are an underused veggie, in my opinion. They provide a wonderful, meaty texture, a delicious, umami flavor, and they’re incredibly versatile.
Servings: 3 servings
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
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Ingredients
 

  • 6 large Portobello mushroom tops, stems removed
  • Olive oil spray
  • ¼ teaspoon kosher salt, or more to taste
  • ⅛ teaspoon black pepper
  • Garlic powder to taste

Instructions
 

  • Preheat the oven to 425°F. Mist a baking sheet with nonstick oil spray and place the mushroom caps on top, allowing adequate space between each cap so they can roast efficiently.
  • Place in the oven and roast for about 20 minutes or until tender.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 20Carbohydrates: 3gProtein: 2gTotal Fat: 0g— Unsaturated Fat: 0g— Saturated Fat: 0gCholesterol: 0mgSodium: 55mgFiber: 1gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!