This is the easiest and tastiest way to make roasted portobello mushrooms!

A plate filled with portobello mushrooms.

I love the meatiness of roasted Portobello mushrooms but sometimes I just don’t have the time or inclination to marinate them before roasting them in the oven. Luckily, there’s a quick and dirty method that does the trick.

Once these ‘shrooms are roasted, I slice them up and drizzle on my favorite vinegar or spritz on some lemon or lime juice. Voila!  Easy and tasty side dish! Alternatively, you can use the caps as “bread” for Paleo sandwiches since they come out nice and flat.

Time to make Roasted Portobello Mushrooms!

Serves 4

Ingredients:

  • 4 large Portobello mushrooms, wiped clean with a damp cloth or paper towel
  • melted ghee, melted coconut oil, or your favorite fat
  • Kosher salt
  • Freshly ground pepper
  • Sunny Paris seasoning or your favorite chopped fresh herbs (optional)
  • Lemon or lime juice or your favorite vinegar

Equipment:

  • All of my recommended kitchen tools are listed here.

Method:

Preheat the oven to 400°F and place an aluminum foil-lined rimmed baking sheet on the middle rack.

Grab the mushrooms, remove the stems…

A closeup of the gills on the portobello mushroom.

…scrape out the gills with a spoon…

A spoon is used to scrape the gills out of a portobello mushroom.

…and flip the caps gill-side down.

Cut a shallow “X” on the top of each mushroom…

A paring knife is cutting an "X" on the top of a Portobello mushroom.

…brush the whole cap (top and bottom) with melted fat…

A portobello mushroom is brushed with oil with a silicone brush.

…and season both sides with salt and pepper.

A closeup overhead shot of a portobello mushroom gill-side up, ready for the oven.

Sprinkle Sunny Paris seasoning on the caps before sticking them on the hot baking tray in the oven, gill-side up.

A seasoned portobello mushroom ready for the oven.

After 10 minutes of roasting, flip the mushrooms and then cook them for an additional 10 minutes (20 minutes total).

A portobello mushroom flipped gill-side down for the second half of the cooking process.

When the mushrooms are done roasting, slice them up and squeeze on some lemon juice. (If you are adding minced fresh herbs, do it now!)

Someone slicing up Roasted Portobello Mushrooms

Or you can keep them whole and use them as hamburger buns for Big-O Bacon Burgers or Nomster Burgers!

Roasted portobello mushrooms used as a hamburger bun!

Easy and tasty – just how I like it!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Roasted Portobello Mushrooms

4.72 from 7 votes
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings 4 servings
Roasted portobello mushrooms are so easy and delicious to make at home! Plus, they make great burger buns for those of you on a Whole30!

Ingredients  

  • 4 large Portobello mushrooms wiped clean with a damp cloth or paper towel
  • Melted ghee melted coconut oil, or your favorite fat
  • Kosher salt
  • Freshly ground pepper
  • Sunny Paris seasoning or your favorite salt-free herb blend 
  • Lemon or lime juice or your favorite vinegar
  • Minced fresh herbs optional
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Instructions 

  • Preheat the oven to 400 F and place an aluminum foil- or parchment-lined baking sheet on the middle rack.
  • Grab the mushrooms and remove the stems, scrape the gills out with a spoon, and flip the caps gill-side down.
  • Cut a shallow “X” on the top of each mushroom, brush the whole cap (top and bottom) with melted fat, and season both sides with salt and pepper.
  • Sprinkle some Sunny Paris seasoning  (or your favorite salt-free herb blend) on the caps before sticking them on the hot baking tray in the oven, gill-side up.
  • Roast the 'shrooms for 10 minutes, and then flip them over to cook for an additional 10 minutes (20 minutes total). If you're using the cooked caps as buns, you're done!
  • If you're serving the 'shrooms as a side dish, slice them up and squeeze on some lemon juice and minced fresh herbs.

Nutrition

Calories: 51kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Fiber: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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Recipe Rating




7 Comments

  1. 5 stars
    Delicious and simple! Perfect for a Whole 30. I served mine with a side salad. I only wish I would have doubled the recipe! Nomnom paleo recipes never stir me wrong.

  2. 5 stars
    I LOVE roasted Portobello, so I can’t wait to try these! And thank you for tip on the Sunny in Paris seasoning. It sounds like an amazing spice blend – definitely heading to a Penzey’s to pick it up! One question, do you need to do anything special for the caps if you are using them for buns? Mushrooms have so much water in them, I would be afraid they would come out too wet to handle.

    1. Portobellos aren’t too waterlogged—just make sure you roast until most of the moisture has been baked off.