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!
For Serving (Optional):
- Chopped Cilantro
- Sesame Seeds
- Sliced Avocado
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.
- Use a gluten-free soy sauce or switch for tamari if you'd like this to be gluten-free.
- Leftover mushrooms can be stored in a container in the fridge for 3 days.
Serving: 1Mushroom | Calories: 103kcal | Carbohydrates: 8.3g | Protein: 1.7g | Fat: 7.1g | Saturated Fat: 1g | Sodium: 441mg | Fiber: 0.8g | Sugar: 6.2g