If you love juicy, garlicky mushrooms, this recipe is about to become your go-to side dish. These oven roasted baby portobello mushrooms are simple to make, packed with flavor, and ready in under 20 minutes.
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Roasting brings out their natural umami flavor while keeping the centers tender and juicy - perfect for pairing with almost any main dish. And the best part? You can easily make them alongside the rest of your dinner in the oven.
This recipe is part of my Super Easy Oven Baked Dinner Series, so you can roast these mushrooms while you cook:
Why You'll Love This Recipe
- Versatile - Great with meat, fish, or plant-based mains.
- Quick & Easy - Minimal prep, only a few ingredients.
- Flavor-packed - Garlic infuses right into the mushroom caps.
- Healthy - Mushrooms are a good source of protein, fiber, B vitamins, and antioxidants like selenium, which supports your immune system and helps protect cells from damage.
Step-by-Step: How to Make Oven Roasted Baby Portobello Mushrooms with Garlic
First gather your ingredients:
- 12 baby portobello mushrooms
- Olive oil
- 1 clove of garlic, minced
- Sea salt, as desired
1. Preheat the oven
Set your oven to 400°F (200°C) so it's ready when your mushrooms are prepped.
2. Prep the mushrooms
Gently pop off the stems of each baby portobello mushroom. Avoid using a knife - pulling the stem out leaves more space for the garlic and juices to collect.
3. Season the mushrooms
Place the mushroom caps in a mixing bowl. Drizzle with 2-3 tablespoons of olive oil and toss until coated.
4. Add the garlic
Arrange the mushrooms stem-side up on a baking sheet. Sprinkle minced garlic evenly inside each mushroom cap.
5. Roast until tender
Bake for 10-15 minutes or until the mushrooms are juicy and tender. Oven times can vary, so start checking around 10 minutes.
6. Serve and enjoy
Transfer to a serving dish and sprinkle lightly with sea salt (and black pepper, if you like). Serve hot.
Oven Roasted Baby Portobello Mushrooms with Garlic Recipe
Tender baby portobello mushrooms roasted with olive oil and garlic for a juicy, flavorful side dish that’s ready in under 20 minutes.
Ingredients
- 12 baby portobello mushrooms (cremini)
- 2–3 tablespoon olive oil
- 1 clove garlic, minced (or more, to taste)
- Sea salt, to taste
Instructions
Notes
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Nutrition Information:
Yield: 4 Serving Size: 1 mushroom capAmount Per Serving: Calories: 21Total Fat: 1.6gSaturated Fat: 0.2gTrans Fat: 0gUnsaturated Fat: 1.4gCholesterol: 0mgSodium: 25mgCarbohydrates: 1.8gNet Carbohydrates: 1.4gFiber: .4gSugar: .8gProtein: 1.1g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
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Kim Quinn says
Mushrooms are one of those treasures wrapped in a disguise to hide their true worth. Not only are they very healthy, they are tender, juicy, meaty-ish morsels of Divinity. Large portobello caps, sliced, are like steak. Thank you for this recipe and yes, the juice that collects inside the caps, elixer!!!
"What?😒 You DON'T like mushrooms?...😶🤔 gee, thats...SO sad😏🤣 I will take care of them ALLLL. NOMNOMNOM!"
TinaTsai says
Hahahaha, I love mushrooms too!! And Garlic! That's why I love doing this to my shrooms - so I can get that garlicky mushroom juice LOL
Susannah says
Roasted mushrooms are amazing! Love 🙂