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A fork and knife are slicing through a stack of cooked Portobello mushrooms, topped with chopped parsley and garlic, in a pan filled with sauce. The kitchen background is softly blurred.
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5 from 6 votes

Portobello Mushroom Recipe

This Portobello Mushroom recipe is one of its kind. Think of chicken gyro on a spit, but with mushrooms 🤤!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: easy appetizer, mushroom dip, mushroom recipe, portobello mushroom
Servings: 4
Author: The Modern Nonna

Equipment

Ingredients

  • 5 Portobello mushrooms
  • ¼ cup olive oil
  • 2 tablespoons Parmigiano Reggiano Cheese measure with your heart
  • 5 garlic cloves minced
  • 2 tablespoons parsley fresh and chopped
  • ½ cup white wine or broth
  • 1 pinch salt after they bake

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.
    A white bowl filled with finely chopped herbs and spices is being drizzled with olive oil. The mixture includes vibrant green parsley and small white bits, possibly garlic. It's set on a light-colored wooden surface.
  • 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.
    A hand holds a mushroom on a speckled plate while a black brush spreads a chopped green mixture on top. Sunlight creates a warm atmosphere in the kitchen.
  • 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.
    A stack of four seasoned portobello mushrooms is held vertically by a hand with a metal skewer. The mushrooms are in a round metal pan, sprinkled with herbs and garlic, and lit by natural sunlight.
  • 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.
    A stack of large, seasoned portobello mushrooms in a skillet, with olive oil being poured from a green bottle. The mushrooms are garnished with herbs and garlic, and the pan is sitting on a wooden surface. A minimal kitchen backdrop is visible.
  • 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!
    A fork and knife are slicing through a stack of cooked Portobello mushrooms, topped with chopped parsley and garlic, in a pan filled with sauce. The kitchen background is softly blurred.

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

Serving: 1 serving | Calories: 164kcal | Carbohydrates: 6g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 64mg | Potassium: 422mg | Fiber: 2g | Sugar: 3g | Vitamin A: 188IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg
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