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 mins
Cook Time12 minutes mins
Total Time17 minutes mins
Course: Side Dish
Cuisine: American
Keyword: baked portobello mushroom caps, portobello mushroom caps, portobello mushrooms
Servings: 2
Calories: 228kcal
Author: Ros Singh
- 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.