Easy Marinated & Roasted Portobello Mushrooms

Easy Marinated & Roasted Portabella Mushrooms

Easy Marinated & Roasted Portobello Mushrooms

Portobello mushrooms have not always been such a go-to food of mine as they are now.  Perhaps I didn’t quite know what to do with them to bring the best out in them.  Learning that they are a “superfood” motivated me to find a way to make them irresistibly delicious and incorporate them into my repertoire of veggie dishes.  The meaty and juicy texture of a portobello mushroom cap satiates any cravings for something brown and shaped like a filet mignon or the desire to cut your entree with a knife!

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The nutritional benefits of portobello mushrooms are many: 1 cup of sliced portobello contains only 42 calories, 1 gram of fat, 5 grams of protein, 3 grams of fiber, and only 12 grams of sodium. You can also get 31% of your daily selenium, 30% of your daily copper, 18% of your daily phosphorus and potassium, in addition to iron, magnesium, manganese, calcium, zinc, niacin and riboflavin. Yes the list goes on—they also provide pantothenic acid, folate, choline, B6 and B1 and various antioxidants. Unlike many other foods, the antioxidant levels are not destroyed by the cooking process.

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Whatever you’d like to call them—portobellos and portobellas and criminis—they are all the same thing, except that criminis are the smaller, younger version of the mature portobellos, which are about 4 – 6″ in diameter.

OK, so you know why you should be eating them!  The simplest way to make these little powerhouses is to marinate them and roast them in the oven…

photo 2

The How Not to Die Cookbook

Easy Marinated & Roasted Portobello Mushrooms


  • 3 or 4 portobello mushrooms
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons minced garlic (I like even more)
  • 1 chopped shallot
  • salt and pepper to taste
  • chopped fresh herbs: parsley, thyme, basil, rosemary (if not fresh, dried will do)


  • 1) Clean mushroom with a damp cloth and remove stems.  You can keep the stems and chop them up and cook them, if desired.  Place mushrooms in a ziploc bag.
  • 2) In a measuring cup, combine marinade ingredients and whisk together.
  • 3) Pour the marinade in the ziploc bag and gently distribute it in and around the mushrooms.  Lay flat for about 30 minutes to an hour. to even 2 hours.  You can even leave them in the marinade for 6 hours if you want! Flip the bag occasionally.
  • 4) With tongs, gently remove mushrooms and lay in a baking sheet sprayed with non-stick oil.
  • 5) Roast in an oven of 400 degrees for 10 minutes and then flip and roast for another 10 minutes.
  • 6) Serve as is, entree or side dish, using any leftover marinade as a sauce or slice into strips.
  • 7) Drizzle with Balsamic vinegar reduction or an oil & vinegar dressing.

Portobello mushrooms are very versatile—there are so many ways to use them in juicy, meaty, delicious ways:

1)  stuff or sprinkle with bread crumbs and nutritional yeast

2)  stack with slices of eggplant and roasted peppers

3) drizzle with vegan pesto sauce

4) make it the “burger” in a toasted bun with avocado, lettuce, tomato, pickles and thousand island dressing

5)  top with chopped tomatoes and melted shredded vegan mozzarella cheese

6) slice them and top a salad of mixed greens and arugula

7) toss with sautéed kale or string beans

8)  put them on the barbecue grill but they give off some juices so be aware

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For more related links…

Sweet Mini Peppers: How to Marinate, Grill and Roast to Deliciousness

Super Quinoa Burger: Burgers for Everyone on the Planet

Cauliflower Steaks Topped with Savory Quinoa and Garnished with Caramelized Onions

Taste Test of 3 Gardein Entrees plus Recipe for Ellen’s Easy BBQ Sauce

Tasty Bean Burgers

Leaning Into Veganism: Malibu Burger on a Coco-Lite PopCake Raft

Blank NYC Vegan Leather Jacket with Hood

Vegan Beauty and Fashion:


xox Ellen

Leaning Into Veganism

VAP Photo of me retouchedDSCF0406-150x150


  1. Helen Maxman says:

    I just got home from Fairway and I bought Portobello caps!!!! I am going to use your recipe!!!

  2. Please let me know how they come out! They’re great hot or cold! Since you’re a great cook, I’m interested in any suggestions or improvements you’d make!

  3. Karen Katz says:


    We make these all the time! Just finished the last in the fridge yesterday, actually! YUM!!!!!!!

    Thanks for all the great shroom ideas!



  4. Plan on making these tonight with steak and fish! Marinating them now and will let you know how they come out!

    Thanks for sharing.

  5. Can’t wait to try these tonight! I am going full vegetarian and it is fun to try new ways to cook because sometime I get into a rut and eat the same thing.,

  6. Yay! This looks great! I’m not vegan but I am watching my calories and we had stuffed caps last night and they were delicious! So this is great for a lunch! Can’t wait to try this!

  7. Why do always read Portobello mushrooms marinated in balsamic vinegar? I see it constantly in restaurant menus, the mushroom has a wonderful mushroomy taste by itself. The balsamic vinegar spoils the taste.

    • Hi Helen,
      I like portobellos with or without the balsamic flavoring. I guess when you eat as many mushrooms as I do, it’s nice to have some variations! Thanks for reading and commenting!

  8. Just made these for the first time. My taste buds are doing a happy dance! Thank you for this recipe.

    • Dear Kellie,
      It’s readers like you that make me do the happy dance!! Yay, I’m glad you loved it! Please share it if you can online and share in real life too! Thanks for reading and writing! It makes our day!

  9. I am not a huge mushroom fan but they’ve been growing on me lately and this recipe blew me away. I ate it with a side salad and some “cheesy” zucchini noodles. I didn’t have any shallots so I subbed red onion, and I also only used maybe a teaspoon of oil for two caps and they still turned out amazing! Definitely a staple recipe in our house from now on as my fiqnce is a mushroom fanatic 🙂

    • Dear Alli,
      Thank u for writing! This recipe never fails and it seems to please even guests who aren’t big mushroom fans also. It’s got a nice earthy tooth-sinking texture. I cut them up and put them on salad and it’s very satisfying. A superfood, for sure!
      Thanks for your support!
      Best, Ellen

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  11. SarahLynn says:

    I had no idea creminis were young portebellos! Thanks for the info! We love both, it stands to reason they are the same thing.

    I made these on the grill last summer and went looking for the recipe again today. These are 21 day fix friendly, I just have to guess how many cups of veggies one mushroom counts for.

  12. B M mackney says:

    Just made these with halloumi and salad-absolutely beautiful! A recipe I will continue to use!!!


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