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Cheesy Baked Portobello Mushroom Caps

This baked portobello mushroom caps recipe is cheesy, gooey and reminds me of a mushroom pizza, just without the dough, carbs or gluten.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Side Dish
Cuisine: American
Keyword: baked portobello mushroom caps, portobello mushroom caps, portobello mushrooms
Servings: 2
Calories: 228kcal
Author: Ros Singh

Ingredients

  • 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

Instructions

  • 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.