Portobello Mushroom Recipe
on Mar 14, 2025, Updated Apr 24, 2025
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Buckle up, my friends, because I’m about to drop some next-level, game-changing, mind-blowing deliciousness on you! First off, if you thought I was done creating new recipes using my gyro spit, you need to check yourself 😂, because I’m just getting started. After perfecting my classic Greek Chicken Gyros and my High Protein Chicken Gyros, I found myself staring at my spit thinking, What else can I throw on this bad boy? And then it hit me: MUSHROOMS 🍄!
Now, let me tell you something… I LOVE roasted mushrooms. Like, borderline obsessed. So when I slathered these Portobellos in an olive oil, Parmesan, garlic 🧄, and parsley mixture, then slow-roasted them on the spit, the results were next-level 🤤. Think tender, juicy, gyro-style mushrooms that are a dream for vegetarians—or honestly, anyone who just wants to experience perfectly cooked and seasoned mushrooms.
Fam, I am NOT joking—this might be one of the best things you ever make. And here’s the best part: NO ONE on the internet has done this before. Mmmmm-hmmm – this is a Modern Nonna original ✨!
So take my word for it, trust the process, and get ready to fall in love with Portobello Mushrooms. This recipe is an absolute must-make 🔥.
Why You’ll Love My Portobello Mushroom Recipe
Fresh, bright parsley, savory Parmigiano, and robust garlic elevate the rich umami flavor of large portobello mushroom 🍄 caps in this first-of-its-kind recipe. Instead of baking or pan frying, these mushrooms are layered on a Vertical Spit and roasted with a splash of white wine in the pan for extra flavor. (Don’t forget to pour a glass of vino for the chef too👩🍳). Roasting the mushrooms on a spit creates an unforgettable texture that is golden and crisp on the outside, juicy and flavorful on the inside. And the presentation is just as fabulous! Impress your guests with your carving skills 🔪 and serve them gyro-style with a Greek salad, warm pita, and tzatziki. Or keep it simple with a slice of grilled sourdough brushed with olive oil and a cool, crisp glass of white wine. Cheers 🥂!
How to Prepare
♨️ Preheat the oven to 425F (220C).
❤️ Next, mix the olive oil, grated Parmigiano cheese, garlic, and parsley. Feel free to measure with your heart as you can’t mess this up.
🍄 Take the Portobello mushrooms and brush the tops and inside with the olive oil and Parmesan mixture. You can also use your hands if you feel like it’s easier.
🪡 Once the mushrooms are coated, take the Vertical Spit and oil it up with a little bit of olive oil. Thread on each mushroom through (stem side down) and arrange them on top of each other.
🥂 Pour a little bit of wine (or broth) to the bottom of the baking dish and bake until the mushrooms are cooked. Mine take anywhere from 20-30 minutes depending on the size.
🔪 Once baked, take a knife and slice off the spit (just like a gyro) and sprinkle the mushrooms with a pinch of salt if needed. Enjoy!
Nonna’s Tip 🍄🟫
Add a little bit of white wine, broth, or water to the bottom of the dish so that it doesn’t burn.
Portobello Mushroom Recipe Variations and Substitutions
- Marinate the mushrooms for 15-30 minutes in the mixture of olive oil, garlic, Parmigiano, and parsley 🌱 to absorb all of those delicious flavors before adding to the spit.
- Use a spoon to scrape the gills off the mushrooms during the prep phase if you prefer a smoother texture.
- Feel free to use as much garlic and parsley as you like. Measure with your heart ❤️.
- You can use other fresh herbs in this recipe! Tarragon adds a little brightness and pairs beautifully with the Parmigiano, garlic, and white wine. Be sure to pour a glass for the chef, too!👩🍳
- If you’re alcohol-free, use a rich, flavorful broth instead of wine in this recipe.
Portobello Mushroom Recipe Tips For Success
Here are some pro tips to guarantee your Roasted Portobello Mushrooms turn out absolutely PERFECT every time!
- Choose the right mushrooms: Bigger is better! Go for large, firm Portobello mushrooms with smooth caps—no shrivelled or tiny mushrooms, please!
- Clean the 🍄 properly: Mushrooms LOVE water (like a sponge 🧽), but that’s exactly why you don’t want to soak them. Instead, wipe them down with a damp paper towel to remove dirt. If you must rinse, do it fast and pat them dry immediately.
- Let that marinade, marinade: Mushrooms are like flavor sponges! Let them soak up all that garlicky, herby, cheesy goodness for at least 15 minutes before roasting.
- Rest before serving: Hot mushrooms straight out of the oven are like molten lava 🌋. Let them rest for 5 minutes before slicing so the juices can redistribute—otherwise, you’ll lose all that goodness!
Similar Recipes
Best Served With
- Create a take on vegan gyros 🥙 with warm pita and my Easy Tzatziki Recipe.
- Enjoy with a delicious Greek Feta Salad and a warm baguette 🥖.
- Serve alongside these crispy Parmesan Smashed Potatoes.
- Portobello mushrooms and this flavorful Caramelized Onion Pasta are a match made in heaven 👩❤️👨.
- Keep it simple with a slice of grilled sourdough and a cool, crisp glass of white wine. Cheers🥂!
Common Questions
You can, but reheating mushrooms can be tricky. Store them in an airtight container in the fridge for up to 3-5 days. When reheating, avoid the microwave as it may result in a slightly rubbery texture. Your best bet is to reheat in a pan with little oil or butter, in the oven, or in your air fryer. Be sure not to overcrowd the mushrooms.
Mushrooms absorb liquid like a sponge, so avoid rinsing them in water. Use a mushroom brush or a damp cloth (or paper towel) to remove any excess dirt.
It’s up to you! Some people like the earthy flavor of the gills, and others aren’t fans of the texture. You can use a spoon to scrape the bottoms of the mushrooms to remove the gills if you prefer a cleaner look.
Make sure to pat the mushrooms dry after cleaning them or clean them with a dry brush. Be sure to roast them with the gills down so any excess moisture can drip into the pan.
Yes, yes, yes! Soak the mushrooms for 15-30 minutes before cooking in a mixture of olive oil, garlic, Parmigiano, and parsley to absorb all of those delicious flavors.
The mushrooms are done cooking when they’re golden brown on the edges and fork tender on the inside.
Portobello Mushroom Recipe
Ingredients
Instructions
- Preheat the oven to 425F (220C).
- Next, mix the olive oil, grated parmigiano cheese, garlic, and parsley. Feel free to measure with your heart as you can’t mess this up.
- Take the Portobello mushrooms and brush the tops and inside with the olive oil and Parmesan mixture. You can also use your hands if you feel like it’s easier.
- Once the mushrooms are coated, take the Veritcal Spit and oil it up with a little bit of olive oil. Thread on each mushroom through (stem side down) and arrange them on top of each other.
- Pour a little bit of wine (or broth) to the bottom of the baking dish and bake until the mushrooms are cooked. Mine take anywhere from 20-30 minutes depending on the size.
- Once baked, take a knife and slice off the spit (just like a gyro) and sprinkle the mushrooms with a pinch of salt if needed. Enjoy!
Notes
- Marinade: Marinate the mushrooms for 15-30 minutes in the mixture of olive oil, garlic, Parmigiano, and parsley to absorb all of those delicious flavors before adding to the spit.
- Mushroom Prep: Use a spoon to scrape the gills off the mushrooms during the prep phase if you prefer a smoother texture. Use a dry brush or cloth to clean the mushrooms.
- Herbs: Feel free to use as much garlic and parsley as you like. You can also use other fresh herbs, like tarragon or basil, in this recipe.
- Wine Substitution: If you’re alcohol-free, use a rich, flavorful broth instead of wine.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this recipe for the first time tonight and LOVED it. It was as pretty as it was tasty. I served it over angel hair pasta. I will be making it again!!
So happy to hear, Randy! Served over pasta sounds amazing! 🙌
Shroomies!!!!! 😍 I love mushrooms, but struggle to think of interesting ways to cook them. These were so flavorful and juicy – and surprisingly easy! They will definitely be in the rotation for a long time to come! 🍄
Looks absolutely delicious and I’d love to try it!
My only criticism is that parmesan isn’t vegetarian
My vegetarian friends are gonna love me for making this! Incredible!
So yummy! 😋
Loved this recipe! The mushrooms turned out tender and full of flavor. I’m not really a mushroom girly, but these were excellent! Definitely recommend trying this out!