These Baked Portobello Mushrooms have so much flavor thanks to the Chipotle in Adobo sauce they're brushed with. You'll love the "meaty" texture and taste of this vegan dish.
Baked Portobello Mushrooms are so flavorful and filling. The mushrooms have a dense texture that makes them a really delicious main ingredient for sandwiches, tacos, and other meals. This recipe calls for a sauce made with Chipotle in Adobo Sauce, which adds sweet tanginess and smoky heat to the portobello mushrooms. Really flavorful, especially when it's baked in.
This recipe is very simple and easy, but the flavors are complex and layered. This creates a tasty dish that can be the star in any number of meals. Baked Portobello Mushrooms are tender from cooking, but still retain their shape and have great chew. Let's talk about the flavor enhancers that make this recipe so awesome.
Video Tutorial
What you'll need
- Portobello Mushrooms. When selecting portobello mushrooms, look for caps that are firm and uniform in color, without any spots. For a stronger earthy taste, choose mushrooms with thick veils that are dark in color.
- Chipotle in Adobo Sauce. This brings the most flavor to the mushrooms, so this is something you shouldn't skip. Read below on where to buy them and what to do with the leftovers.
- Olive oil. Or any other oil of your choice. Melted plant butter is another great option.
- Spices. A combination of sweet paprika, garlic powder, and salt.
How to make these Portobello Mushrooms
1. Prep the 'shrooms. Remove the stems from the portobello mushrooms and peel the skin from the caps. Slice the mushrooms into ⅓-inch-thick strips.
2. Make the seasoning mix. Place all of the seasoning ingredients together (oil, chipotle in Adobo, garlic powder, paprika, and salt) and stir well.
3. Season the mushrooms. Place the mushroom slices onto a parchment paper-lined baking sheet and brush them with the seasoning mix on both sides.
4. Bake them for about 15 minutes at 450°F. Serve on top of your sandwich, make tacos, burritos, or on the side of your favorite dishes.
About Chipotle in Adobo Sauce
You can purchase canned Chipotle in Adobo Sauce at any large grocery store, usually in the Mexican food section, or buy it online. What I like to do is take them out of the can and process them in the food processor. Then, I transfer this puree into an ice cube tray (about 1 tbsp. in each section) and freeze it. Once frozen, put the cubes in a ziplock bag, keep them in the freezer, and use them as needed. Chipotle in Adobo Sauce adds amazing flavor to so many dishes. You can use it to make Sofritas, my Lentil Chili, or this Healthy Vegan Stew.
Pro Tips
- Peel the skins off the portobello mushrooms. You'll want to do this for a couple of reasons. One is that it gives your mushrooms a cleaner look and gets rid of any possible dirt, and two, so that the brushed-on sauce will adhere and absorb better.
- Brush the sauce on evenly on both sides. Make sure that you flip your mushrooms after coating the top side with the sauce so that you can coat the other side. This allows for even distribution of flavor as well as more even baking.
- Don't make the mushroom slices too thin or thick. You are shooting for about ⅓-inch thick so that the mushrooms can bake and tenderize, but not become dry or crispy. Also, if they are too thick, they will not have the right flavor because the ratio of mushroom to sauce will be off.
How to Store these Portobello Mushrooms
If you have leftovers of this tasty dish, then place them in an airtight container or ziplock bag and place them in the refrigerator. They can stay fresh for up to 5 days in there.
What to serve them with
- Make a sandwich. Add these delicious Baked Portobello Mushrooms to a slice of toasted bread with some avocado for a tasty treat.
- Over grains. Place these mushroom slices on top of a serving of your favorite grains, including quinoa, bulgur, couscous, millet, rice, or any other you like.
- In a taco/burrito. These portobellos make a delicious ingredient in tacos. Add some lettuce, rice, and avocado, and you have yourself a delicious meal.
- As a side dish. You can leave them as is and just add them to the side of whatever's for dinner tonight.
These Baked Portobello Mushrooms are flavorful, delicious, and the perfect addition to any meal. You'll love serving these smoky, tangy mushrooms that have a touch of heat to your family and friends. I hope you'll enjoy them as much as I do!
More yummy vegan recipes to enjoy:
Baked Portobello Mushrooms
Ingredients
- 3 medium portobello mushrooms
- 1 tbsp. pureed chipotle in Adobo sauce (see note)
- 3 tbsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. paprika
- ½ tsp. salt
Instructions
- Remove the stems from the portobello mushrooms and peel the skin from the caps. Slice the mushrooms into ⅓-inch-thick strips.
- Place all of the seasoning ingredients together (oil, chipotle in Adobo, garlic powder, paprika, and salt) and stir well.
- Place the mushroom slices onto a parchment paper-lined baking sheet and brush them with the seasoning mix on both sides.
- Bake them for about 15 minutes at 450°F. Serve on top of your sandwich, make tacos, burritos, or on the side of your favorite dishes.
Notes
About Chipotle in Adobo Sauce
Puree the Chipotle in Adobo Sauce in a blender and use that paste, or just use the liquid from the can instead. You can purchase canned Chipotle in Adobo Sauce at any large grocery store, usually in the Mexican food section, or buy it online. What I like to do is take them out of the can and process them in the food processor. Then, I transfer this puree into an ice cube tray (about 1 tbsp. in each section) and freeze it. Once frozen, put the cubes in a ziplock bag, keep them in the freezer, and use them as needed. Chipotle in Adobo Sauce adds amazing flavor to so many dishes. You can use it to make Sofritas, my Lentil Chili, or this Healthy Vegan Stew.Nutrition
Psst! I think you'd really enjoy this Roasted Cabbage!
Great recipe! I’m not vegan, but I am trying to incorporate more veggies into my diet. Finding recipes like this that make veggies more palatable has been crucial to my weight loss journey. I’ll have to check out your other recipes!
Thanks, Carrie! I am excited to find out which recipes you will try next!
Quite delicious and very easy. We had these as the star in tacos with queso fresco. I am considering other ways to use that sauce as well.
Awesome! Thanks for reporting back, Julia!
These were super yummy. Perfect amount of spice, and the mushrooms came out really tender and juicy. Used them in vegan quesadillas and in a mixed veggie salad. This recipe will be in regular rotation!
Thank you! It means a lot to me!
Fabulous! When I purchased the Chipotle chilies in Adobe sauce for this recipe, I followed your recommendations for freezing and thought "I'll probably be throwing these out the next time I clean my freezer". WRONG! After making your recipe and using them for fajitas, my husband and I fell in love with them. I was SO glad I froze for future meals. I make rice bowls for lunch the next day with the fajita leftovers. Cut up the peppers, onions, and mushrooms and mix with brown rice and top with sour cream and cilantro. I've made this so many times that I've used all the frozen containers of Adobe and need to buy more. Thanks for a great recipe!
Haha! That's so great to hear! Thank you so much, Claudia!