Baked Portobello Mushrooms

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.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 128kcal

Author Tania Sheff

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.

Video

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.

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