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Baked portobello mushrooms on a white plate
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5 from 6 votes

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! 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Gluten-Free, Savory
Cuisine: Vegan
Diet: Vegan
Servings: 4
Calories: 103kcal


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.


  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. 


Serving: 1Mushroom | Calories: 103kcal | Carbohydrates: 8.3g | Protein: 1.7g | Fat: 7.1g | Saturated Fat: 1g | Sodium: 441mg | Fiber: 0.8g | Sugar: 6.2g