Posted by These Oven Roasted Baby Portobello Mushrooms with Garlic are so tasty and so easy to make! When you pop it in the oven this way, it comes out with this garlic juicy goodness in the mushroom caps, which is my favorite part.
By the way, this recipe was original part of a Super Easy Oven Baked Dinner Series, with asparagus, teriyaki chicken, and salmon:
In case you missed it, this recipe is part of a A Super Easy Oven Baked Dinner series! The point is making the entire dinner in the oven all at once. So here’s the 3 other recipes you can make together in the oven:
By the way, mushrooms are very healthy for you! Mushrooms are a good source of protein and fiber and contain B vitamins as well as an antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues! Read more here.
How to cook portobello mushroom oven?
Ingredients
- 12 baby portobello mushrooms
- Olive oil
- 1 clove of garlic, minced
- Sea salt, as desired
Instructions
Preheat oven at 400°F.
Pop off the stems from the baby portobello mushrooms. I wouldn’t use a knife here because if you just cut it off, you won’t have a lot of space for the garlic-y goodness.
Toss mushrooms in olive oil.
Sprinkle garlic inside the mushroom caps as if they were cups. When cooked, the mushroom caps will be filled with mushroom juice and cooked garlic!
Place on baking sheet and pop in oven for 10-15 minutes or until mushrooms are tender. The timing really depends on the oven. I’ve made this in several different ovens before, and it’s almost different every time. So start checking tenderness at 10 mins.
Serve!
Pin for later!
If you like mushrooms, here’s another fun recipe to try with baby portobello mushrooms like this Oven Roasted Baby Portobello Mushrooms with Garlic recipe – The Easiest Paleo Sausage Stuffed Mushrooms!
Oven Roasted Baby Portobello Mushrooms with Garlic
Ingredients
- 1 lb baby portobello mushrooms
- Olive oil
- 3 clove of garlic, minced
- Sea salt, as desired
Instructions
Preheat oven at 400°F.
Pop off the stems from the baby portobello mushrooms. I wouldn't use a knife here because if you just cut it off, you won't have a lot of space for the garlic-y goodness.
Toss mushrooms in olive oil.
Sprinkle garlic inside the mushroom caps as if they were cups. When cooked, the mushroom caps will be filled with mushroom juice and cooked garlic!
Place on baking sheet and pop in oven for 10-15 minutes or until mushrooms are tender. The timing really depends on the oven. I've made this in several different ovens before, and it's almost different every time. So start checking tenderness at 10 mins.
Serve!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 68Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 162mgCarbohydrates: 6gFiber: 3gSugar: 3gProtein: 4g
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!”
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
Roasted mushrooms are amazing! Love 🙂