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5 from 1 vote
Baked Portobello Mushrooms
Servings: 4
Author: Kitchen Nostalgia
  • 1 lb portobello mushrooms (4 to 5 medium-size mushrooms about 4 inches in diameter), 500 g
  • 2 Tbsp olive oil
  • 2 cloves garlic minced
  • 1 Tbsp chopped parsley
  • 1 tsp chopped thyme
  • salt pepper, to taste
  • 4-5 slices cheese a kind that melts
  1. Preheat oven to 375 F (190 C). Line your baking sheet with baking paper.
  2. Wash mushroom caps, removing any dirt. Pat dry.
  3. Remove stems and chopp them finely. In a small bowl, combine chopped stems with olive oil, garlic, parsley, thyme, salt and pepper.
  4. Place mushroom caps on baking sheet. Top each cap with garlic mixture, spreading evenly. Put in the oven and roast about 15 minutes.
  5. Take Baked Portobello Mushrooms out of the oven. Place a slice of cheese on each mushroom. Return to the oven and bake for about 5 minutes or until cheese is melted. The mushrooms are cooked when they are warm through and have shrunk in size. Mushrooms are also good raw, so no need to worry about undercooking them.