These baked portobello mushrooms are brushed with a sesame soy garlic sauce and baked to perfection in the oven. A perfect appetizer!
If you’re a fan of mushrooms then I’m guessing that like me you’re probably head over heels in love with the almighty portobello mushroom.
And if this is the case then portobello mushrooms perfectly baked in the oven with crushed garlic and spices is a pretty exciting prospect for an appetizer.
There is a little secret to this recipe and that is, don’t hold back on the spice.
Baked mushrooms can be fairly bland if they’re not spiced. But with spice? Bland turns into amazing.
So don’t be shy with those spice shakers.
If you love mushrooms then also check out our fabulous vegan stuffed mushrooms, portobello burgers, portobello steaks and vegan garlic mushrooms.
How To Make Baked Portobello Mushrooms
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Preheat the oven to 350°F. Line a baking tray with parchment paper. Wash 4 large portobello mushrooms and place them on the tray.
- Add sesame oil, maple syrup, soy sauce, rice vinegar, crushed garlic, garlic powder, ginger powder and cayenne pepper to a mixing bowl or measuring jug and whisk together. This is your sauce.
- Brush the sauce onto the mushrooms, making sure both sides are well coated.
- Place into the oven with the mushrooms facing up and bake for 20 minutes.
- Tip off any excess water that has collected on top of the mushrooms.
- Sprinkle with chopped cilantro and sesame seeds and serve.
Serving Suggestions
This dish is ideal as an appetizer or side. You can serve it as is, or like we did, with some sliced avocado on the side.
We add some chopped cilantro and a sprinkle of sesame seeds too, which looks really pretty.
More Delicious Vegan Mushroom Recipes
- Vegan Mushroom Stroganoff
- Vegan Mushroom Pasta
- Vegan Mushroom Sauce
- Dairy Free Mushroom Sauce
- Vegan Cream of Mushroom Soup
- Vegan Mushroom Gravy
- Vegan Mushroom Risotto
Did you make this recipe? Be sure to leave a comment and rating below!
Baked Portobello Mushrooms
Ingredients
- 4 Large Portobello Mushrooms
- 2 Tbsp Sesame Oil
- 2 Tbsp Maple Syrup
- 2 Tbsp Soy Sauce
- 1 Tbsp Rice Vinegar
- 1 tsp Crushed Garlic
- ¼ tsp Garlic Powder
- ¼ tsp Ground Ginger
- ⅛ tsp Cayenne Pepper
For Serving (Optional):
- Chopped Cilantro
- Sesame Seeds
- Sliced Avocado
Instructions
- Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper. Place the 4 large portobello mushrooms onto the baking tray.
- Add the sesame oil, maple syrup, soy sauce, rice vinegar, crushed garlic, garlic powder, ginger powder and cayenne pepper to a mixing bowl or measuring jug and whisk together.
- Brush the sauce onto the mushrooms, making sure both sides are well coated.
- Place into the oven with the mushrooms facing up and bake for 20 minutes.
- Tip off any excess water that has collected on top of the mushrooms.
- Sprinkle with chopped cilantro and sesame seeds and serve along with some sliced avocado.
Notes
- Use a gluten-free soy sauce or switch for tamari if you’d like this to be gluten-free.
- Leftover mushrooms can be stored in a container in the fridge for 3 days.
Hello,
I am not vegan but I love a great portobello mushroom and this recipe makes a great portobello mushroom! Tonight I grilled the mushrooms and they are just as good as the oven baked version! So good, thank you!
That’s great to hear Karen! Thanks for your review!
We loved these! We used fresh ginger and garlic and swapped honey for syrup because that’s what we had and they are sumptuous. Will make again!
Wonderful! Thanks so much for sharing Shelley!
Wow!! Mouth-wateringly good! Thank you so much. I now have a long list of your recipes that I want to try. Those stuffed peppers…???? Can’t wait!
Thanks Natalie!
I’ve been a vegetarian for a year now and I’ve tried a lot of recipes. I recently tried some of your recipes and I must say I love every one of them.
I wish I had discovered your recipes when I first began my journey.
So happy to hear that Lucy! Thank you! 🙂
We had the portabello mushrooms stuffed with avocado along with a bbq steak and loved it. Tonight we are having just the mushrooms with avocado on their own, they’re that good. With some nice wine. They are a meal by themselves, nothing else needed. thanks.
Awesome Joe! I agree, they are so good! Thanks for sharing. 🙂
My husband and I just switched to a vegan diet and this was the perfect breakfast, thank you! It was tasty, filling and vegan?
Excellent! Thanks so much for sharing! 🙂 And congratulations new vegans! ? Welcome!
Simply divine.
Yay! Thanks David! 🙂