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    Home » Appetizers

    Baked Portobello Mushrooms

    Published: Nov 21, 2019 Updated: Nov 19, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Baked Portobello Mushrooms

    These baked portobello mushrooms are brushed with a sesame soy garlic sauce and baked to perfection in the oven. A perfect appetizer! 

    Baked portobello mushrooms sprinkled with chopped cilantro and sesame seeds on a white plate.

    If you’re a fan of mushrooms then I’m guessing that like me you’re probably head over heels in love with the almighty portobello mushroom.

    And if this is the case then portobello mushrooms perfectly baked in the oven with crushed garlic and spices is a pretty exciting prospect for an appetizer.

    There is a little secret to this recipe and that is, don’t hold back on the spice.

    Baked mushrooms can be fairly bland if they’re not spiced. But with spice? Bland turns into amazing.

    So don’t be shy with those spice shakers.

    If you love mushrooms then also check out our fabulous vegan stuffed mushrooms, portobello burgers, portobello steaks and vegan garlic mushrooms.

    Baked portobello mushrooms sprinkled with chopped cilantro and sesame seeds on a white plate.

    How To Make Baked Portobello Mushrooms

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Preheat the oven to 350°F. Line a baking tray with parchment paper. Wash 4 large portobello mushrooms and place them on the tray. 
    • Add sesame oil, maple syrup, soy sauce, rice vinegar, crushed garlic, garlic powder, ginger powder and cayenne pepper to a mixing bowl or measuring jug and whisk together. This is your sauce. 
    Collage of two photos showing ingredients for marinade sauce added to bowl and mixed.
    • Brush the sauce onto the mushrooms, making sure both sides are well coated. 
    Two photo collage showing brushing marinade sauce on both sides of portobello mushrooms.
    • Place into the oven with the mushrooms facing up and bake for 20 minutes. 
    • Tip off any excess water that has collected on top of the mushrooms. 
    Two photo collage showing portobello mushrooms on a parchment lined baking tray before and after baking.
    • Sprinkle with chopped cilantro and sesame seeds and serve. 
    Baked portobello mushrooms on a white plate.

    Serving Suggestions

    This dish is ideal as an appetizer or side. You can serve it as is, or like we did, with some sliced avocado on the side. 

    We add some chopped cilantro and a sprinkle of sesame seeds too, which looks really pretty. 

    Baked portobello mushrooms on a white plate with sprinkled cilantro and sesame seeds.

    More Delicious Vegan Mushroom Recipes

    1. Vegan Mushroom Stroganoff
    2. Vegan Mushroom Pasta
    3. Vegan Mushroom Sauce
    4. Dairy Free Mushroom Sauce
    5. Vegan Cream of Mushroom Soup
    6. Vegan Mushroom Gravy
    7. Vegan Mushroom Risotto
    Sliced portobello mushroom on a plate with a fork.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Baked portobello mushrooms on a white plate

    Baked Portobello Mushrooms

    These baked portobello mushrooms are brushed with a sesame soy garlic sauce and baked to perfection in the oven. A perfect appetizer! 
    5 from 6 votes
    Print Pin Rate
    Course: Appetizer, Gluten-Free, Savory
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 103kcal
    Author: Alison Andrews

    Ingredients

    • 4 Large Portobello Mushrooms
    • 2 Tbsp Sesame Oil
    • 2 Tbsp Maple Syrup
    • 2 Tbsp Soy Sauce
    • 1 Tbsp Rice Vinegar
    • 1 tsp Crushed Garlic
    • ¼ tsp Garlic Powder
    • ¼ tsp Ground Ginger
    • ⅛ tsp Cayenne Pepper

    For Serving (Optional):

    • Chopped Cilantro
    • Sesame Seeds
    • Sliced Avocado
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper. Place the 4 large portobello mushrooms onto the baking tray.
    • Add the sesame oil, maple syrup, soy sauce, rice vinegar, crushed garlic, garlic powder, ginger powder and cayenne pepper to a mixing bowl or measuring jug and whisk together.
    • Brush the sauce onto the mushrooms, making sure both sides are well coated.
    • Place into the oven with the mushrooms facing up and bake for 20 minutes.
    • Tip off any excess water that has collected on top of the mushrooms.
    • Sprinkle with chopped cilantro and sesame seeds and serve along with some sliced avocado.

    Notes

    1. Use a gluten-free soy sauce or switch for tamari if you’d like this to be gluten-free.
    2. Leftover mushrooms can be stored in a container in the fridge for 3 days. 

    Nutrition

    Serving: 1Mushroom | Calories: 103kcal | Carbohydrates: 8.3g | Protein: 1.7g | Fat: 7.1g | Saturated Fat: 1g | Sodium: 441mg | Fiber: 0.8g | Sugar: 6.2g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Shelley Zinn says

      September 16, 2020 at 12:16 am

      We loved these! We used fresh ginger and garlic and swapped honey for syrup because that’s what we had and they are sumptuous. Will make again!5 stars

      Reply
      • Alison Andrews says

        September 16, 2020 at 10:25 am

        Wonderful! Thanks so much for sharing Shelley!

        Reply
    2. Natalie says

      June 09, 2020 at 12:51 pm

      Wow!! Mouth-wateringly good! Thank you so much. I now have a long list of your recipes that I want to try. Those stuffed peppers…???? Can’t wait!5 stars

      Reply
      • Alison Andrews says

        June 09, 2020 at 3:12 pm

        Thanks Natalie!

        Reply
    3. Lucy says

      November 22, 2019 at 10:17 pm

      I’ve been a vegetarian for a year now and I’ve tried a lot of recipes. I recently tried some of your recipes and I must say I love every one of them.
      I wish I had discovered your recipes when I first began my journey.

      Reply
      • Alison Andrews says

        November 23, 2019 at 11:50 am

        So happy to hear that Lucy! Thank you! 🙂

        Reply
    4. Joe Fabiani says

      June 28, 2019 at 4:33 pm

      We had the portabello mushrooms stuffed with avocado along with a bbq steak and loved it. Tonight we are having just the mushrooms with avocado on their own, they’re that good. With some nice wine. They are a meal by themselves, nothing else needed. thanks.

      Reply
      • Alison Andrews says

        June 29, 2019 at 10:55 am

        Awesome Joe! I agree, they are so good! Thanks for sharing. 🙂

        Reply
    5. veganmomma says

      March 27, 2018 at 12:39 pm

      My husband and I just switched to a vegan diet and this was the perfect breakfast, thank you! It was tasty, filling and vegan?

      Reply
      • Alison Andrews says

        March 27, 2018 at 4:02 pm

        Excellent! Thanks so much for sharing! 🙂 And congratulations new vegans! ? Welcome!

        Reply
    6. David says

      November 27, 2015 at 5:44 pm

      Simply divine.5 stars

      Reply
      • Alison Andrews says

        November 27, 2015 at 8:20 pm

        Yay! Thanks David! 🙂

        Reply

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