Mediterranean-style oven roasted Portobello Mushrooms – a quick and zesty meal, ready in about 30 minutes. Served as a quick side meal, salad or appetizer these mature cremini mushrooms are extra delicious. Vegan too.
We are making a delicious and quick mushroom appetizer, featuring Portobello mushrooms. If you are a fan of Portobellos, check out my recipe for Italian Stuffed Portobello Mushrooms – they are really good too.
Behind the Bites
Portobello mushrooms (Agaricus bisporus) are simply the fully mature version of the common mushroom — the same species as cremini mushrooms, just allowed to grow a bit longer. The name “Portobello” has a few origin stories attached to it. One widely accepted idea is that it was a clever marketing invention, created to make these large, dark mushrooms more appealing to consumers. Others suggest the name was inspired by the small village of Portobello in Sardinia, Italy. There’s also a popular legend linking it to London’s famous Portobello Road Market, known for its lively and upscale atmosphere.
Ingredients and Substitutions
- Fresh Portobello mushrooms – or small cremini mushrooms
- Olive oil – or peanut oil
- Breadcrumbs – regular or gluten-free
- Lemon – lemon zest and juice needed
- Seasoning: thyme, tarragon, basil, nutmeg, sea salt, black pepper to taste
How to cook roasted Portobellos?
1st: Cut mushrooms in thin slices. Mix in the seasoning, breadcrumbs, olive oil and lemon juice & zest.
2nd: Spread evenly onto baking paper and roast in preheated oven until fully cooked.
NOTE: Some Portobellos have a bitter taste (depending on how they are grown) that pops up even more when cooked. Seasoning and lemon may reduce the bitterness, however when I come across such a batch, I throw it away. Make sure to add fresh herbs (even it dried, they should not be old) to avoid any bitterness from them.
What to serve with roasted Portobellos?
A few suggestions from my kitchen:
Mediterranean Roasted Portobello Mushrooms
Equipment
- 1 baking tray and baking paper
- 1 cutting board and knife
Ingredients
- 400 g Portobello mushrooms, cut in stripes
- 3 tbsp. olive oil
- 1 tbsp. breadcrumbs
- 1 tbsp. thyme
- 1 tsp. tarragon
- 1 tsp. basil
- 1/2 large lemon, zest and juice needed
- pinch of nutmeg
- sea salt and black pepper to taste
Instructions
- First wash Portobellos under cold water and cut in large stripes. Place in a large mixing bowl and drizzle with olive oil.
- Then, add breadcrumbs, tarragon, thyme, basil and nutmeg. Sprinkle with juice of 1/2 lemon and grate lemon zest finely.
- Mix everything well and place onto baking paper. Sprinkle with sea salt and black pepper to taste.
- Bake in preheated oven on 180C/360F with ventilation for about 20-25 minutes or until golden. Remove from stove and let cool slightly. Serve immediately.
Notes
Nutrition
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Yummy