If you love mushrooms, pasta sauce and cheese then you’ll absolutely love this delicious baked portobello mushroom caps recipe.
It tastes like pizza and pasta but without the extra gluten and carbs! And it’s a quick recipe too, taking only 5 minutes to prep and 12 to 15 minutes to cook at 425°F.
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Ingredients for baked portobello mushroom caps
For this recipe, I used:
- portobello mushrooms: this recipe works best with large portobello mushrooms that can hold all the delicious sauce and cheese.
- pasta sauce: use your preferred tomato based sauce, be it pasta sauce, pizza sauce, marinara sauce, or tomato sauce.
- cheese: I used cheddar cheese here but you can easily substitute for mozzarella, pepper jack, parmesan or any of your favorites.
- oil: I tried olive oil for this recipe but feel free to use other vegetable oils like avocado or grapeseed.
- seasonings: oregano and garlic powder are what I used for this recipe. But, you can use Italian seasoning, thyme, marjoram, fresh parsley, chives and more. These seasonings add to the tastiness of this recipe.
- pepper: I like chilli powder so that’s what I used, but try black pepper, pepper flakes or even fresh pepper here.
How to make this baked portobello mushroom caps recipe
Step 1: Preheat the oven at 425°F. Place the rack close to the top of the oven so the cheese can form a wonderful crust.
Prep the mushroom caps
Step 2: For my own food safety, I personally prefer to scrape the gills off the shrooms and give the caps a good wash. If you trust your grocer, you can leave the gills on. For me though, I usually break off the mushroom stems and use a small spoon to gently remove the gills.
Step 3: Wash the mushroom caps thoroughly. Gently rub the tops to remove any excess dirt.
Step 4: After washing, pat the caps dry with a paper towel and place on a baking sheet.
Bring everything together
Step 5: In a small bowl, add the oil, salt, pepper and seasonings like oregano and garlic powder. Add any other seasonings you like at this point. Mix everything together.
Step 6: Brush both sides of the mushroom caps with the seasoned oil mixture.
Step 7: Place the mushroom caps top side down (or gill side up). Spoon the pasta sauce onto the caps. Of course, as I mentioned before you can use pizza or marinara or tomato sauce. It’s all based on your own personal preferences. Here I added extra pasta sauce too, because I just love the taste! But more sauce tends to spring extra liquid which doesn’t really dry out in the oven (it tastes good though!) so if you prefer a drier mushroom cap, use the amount I recommend in the recipe card below.
Step 8: Sprinkle the grated cheese over the sauce.
Step 9: Place the baking sheet in the oven (close to the top) and bake for 12 to 15 minutes. The mushrooms will be fully cooked within the 12 minutes. Extra time can be added to get that cheese all wonderful and crispy. If there’s extra liquid from the sauce, use a paper towel to soak up the excess. Serve hot with your favorite sides.
Baked portobello mushroom caps recipe
Cheesy Baked Portobello Mushroom Caps
- 2 large portobello mushroom caps (1/2 lb)
- 2 tbsp pasta sauce (or pizza or marinara or tomato sauce)
- ¼ cup cheese
- 2 tbsp oil (like olive oil)
- 1 tsp salt
- ½ tsp chilli powder
- ½ tsp oregano
- ½ tsp garlic powder
- Preheat the oven at 425°F.
- Move the oven rack to the highest notch, close to the top of the oven.
- Break off the mushroom stems.
- Scrape off the mushroom gills using a small teaspoon.
- Wash the mushroom caps thoroughly. Gently rub the tops and sides to remove any dirt.
- Pat dry with a paper towel.
- Add oil, salt, pepper, oregano and garlic powder to a small bowl.
- Mix the oil.
- Brush the seasoned oil onto both sides of the mushroom caps.
- Place the mushroom caps on a baking sheet, top side down (or gill side up).
- Add the pasta sauce to the mushroom caps.
- Sprinkle cheese over the pasta sauce.
- Bake in the oven for 12 to 15 minutes.
- Serve hot.