Delicious Baked Portobello Mushrooms topped with mozzarella, tomato, and fresh basil make for a tasty and nutritious snack or side dish! These classic flavors are perfect for serving a stunning but simple appetizer for guests or a treat for your family. Or, make 2 or 3 for each person for a unique main dish!
👩🏻🍳 Why You'll Love This Recipe
Whether you spell it portobello or portabella, this recipe for baked portobello mushrooms is sure to satisfy! With a short amount of prep and a only 20 minutes in the oven, this dish is a quick and easy way to whip up an impressive appetizer or side dish without too much time or extra effort.
The classic combination of tomato, mozzarella, and basil pairs so well with baked portobello mushrooms, all of the flavors tied together with a garlic and olive oil duo.
I love pairing up mushrooms and cheese, as you can see in my Spinach and Mushroom Quesadillas and also my Broccoli Pesto Mushroom Grilled Cheese!
🥘 Ingredients Needed
- portobello mushrooms - these delicious mushrooms are a hearty and earthy base for this great dish.
- olive oil
- garlic salt - gives your baked mushrooms a bit of extra flavor.
- tomato - provides some sweetness and tanginess.
- fresh mozzarella - salty and creamy and adds a great melty texture.
- fresh basil - a refreshing addition that pairs perfectly with the tomato and mozzarella and takes this dish to the next level!
- Remove the stems from the portobello caps and wipe the caps clean with a damp paper towel.
- Combine the olive oil and garlic salt in a small bowl.
- Mix well to combine fully.
- Brush the oil mixture over the top of the caps. Bake them gill side up for about 10 minutes at 425 degrees F.
- Cut tomato into 4 even slices while the mushrooms bake.
- Remove mushrooms from the oven and top with tomato and slices of mozzarella, then bake for another 10-15 minutes until the cheese is melty. Garnish with fresh basil and paprika (if desired).
Yes, the gills are completely edible! In some cases recipes will instruct you to remove them, but this is typically for visual reasons. These mushrooms are covered up with delicious tomato and gooey cheese anyway, so it doesn't make a difference!
Take something like tongs or a fork and press gently in the center (where you removed the stem). The mushroom should be tender and juicy.
For the purposes of this recipe, peeling your mushrooms isn't necessary. This typically just gives them a more professional look, but won't affect the flavor or texture much.
A way to easily tell is to feel the surface of the mushroom; a sticky or slimy texture is a sure sign that your mushroom is bad. A darker color can also indicate that your mushrooms are starting to turn.
🧊 Storing Baked Portobello Mushrooms
While these mushrooms are best enjoyed right out of the oven, you can store them in airtight containers or wrapped tightly in plastic for 4-5 days in the refrigerator. To reheat, drizzle with a bit of olive oil and toss them in the oven at around 350 degrees F until the cheese is melted and everything is heated through.
Your leftovers can also be frozen, but be sure to wrap them up well to avoid freezer burn or your ingredients getting dried out. They should last a few months in the freezer, and to reheat them just give them some time to thaw (placing them in the fridge overnight is usually a good amount of time) and bake them as instructed above.
💭 Helpful Tips
- Allow your mushrooms to sit for a few minutes after baking to really settle into their flavor and finish cooking all the way through.
- While mushroom gills are completely edible, leaving them on will result in a slightly earthier flavor overall. Scoop them out with a spoon before baking if you like!
Baked portobello mushrooms with cheese are the perfect low-stress and guilt-free snack or appetizer; they're sure to impress guests or your family every time!
- For even more cheesiness, try another mild cheese Parmesan or provolone.
- Use salt and pepper, thyme, paprika, chili powder, or any combination of spices and seasonings to make these baked mushrooms your own!
- Drizzling with some balsamic glaze would be another fantastic addition to this recipe.
- To get an even more rich dish, use melted butter instead of olive oil.
- You can also use grape tomatoes cut into thirds if you prefer more bite-size pieces of tomato.
➕ Other Great Appetizers
For some other delicious appetizer ideas, check these out!
🍄 More Mushroom Recipes
If you like this baked portobello mushroom recipe and you're looking for some more great recipes that feature mushrooms, look no further!
Check out this story on how to make Caprese Stuffed Portobellos!
Baked Portobello Mushroom Recipe
Love this recipe? Awesome! Please give it a 5 star ⭐ rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
📋 Recipe Card
Caprese Stuffed Baked Portobello Mushrooms
- 4 portabello mushroom caps
- 2 tablespoons olive oil
- ½ teaspoon garlic salt
- 1 large tomato (sliced into 4 slices)
- 4-8 slices fresh mozzarella
- 4 large basil leaves (use more if your leaves are smaller)
- ½ teaspoon paprika for garnish (optional)
- Preheat the oven to 425 degrees. Remove the stem from the mushrooms and wipe with a damp cloth to remove dirt.4 portabello mushroom caps
- In a small bowl, combine olive oil and garlic salt.2 tablespoons olive oil, ½ teaspoon garlic salt
- Brush the olive oil mixture onto the tops of the mushroom caps.
- Place the mushrooms on a baking sheet, gill side up, and bake for 10 minutes. While the mushrooms are baking, slice the tomato into 4 slices.1 large tomato
- Remove the mushrooms from oven, place one tomato slice on each cap, then top with 1-2 slices of mozzarella cheese.4-8 slices fresh mozzarella
- Place back in the oven and bake for another 10-15 minutes, until the cheese is hot and melted.
- Remove from oven, garnish each mushroom with a sprinkle of paprika and fresh basil, and serve.½ teaspoon paprika for garnish, 4 large basil leaves
- Give your mushrooms a few minutes to sit after baking to finish cooking and fully develop their flavor.
- Leaving the gills on your mushrooms will give this dish a distinct and earthy flavor; scoop them out before baking if you prefer to go without it.
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in July 2013 as a guest post for my friend Lisa from Jersey Girl Cooks, and was republished here with tips, step by step photos, and a recipe change in March 2021.
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I love portobello mushrooms. Such a delicious treat if you ask me LOL Definitely giving your recipe a try, too!
Love caprese, Love portabella mushrooms so will definitely love them combined.
Oh wow! These portobello mushrooms look so good and have all my favorite flavors. I love how easily they come together too!
I'm always looking for new ways to prepare portabellas, so this is right up my street! Will definitely whip up a batch on the weekend 🙂
These look amazing and so tasty! My hubby and I are going to love this recipe! So excited to make these!
making this tonight. family doesn't want fresh tomatoes they want a tomato sauce, with fresh mozzarella. I think it will turn out good either way
this was super easy my 9yr old daughter loved it
Yay! So glad to hear it. Thanks for stopping by! 🙂
Boy, these portabellas look absolutely delicious! I'm not a big fresh tomato fan, but I bet it might be pretty good with sun dried tomatoes instead. The next time I'm at the super nice gourmet grocery store, I'm picking up the ingredients to make this.
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I love portabella recipes and this sounds delicious! Thanks for sharing it on the Thursday Blog HOp!!