Garlic Butter Roasted Portobello Mushroom Caps


The first time I had these, the depth of the flavors blew my mind. It’s not time consuming, but after you pop these in the oven – it will smell like you’ve been cooking all day. This is exquisite with a glass of wine. And while, admittedly not the healthiest recipe on the planet, it is vegetarian and the mushrooms provide a powerful support to the immune system. With a healthy dose of selenium, copper, potassium, and some B vitamins, mushrooms are a healthy dietary addition.

Although some recent research discussed by Dr. Andrew Weil has shown that conventionally grown mushrooms are relatively low in pesticides, I still buy organic mushrooms when possible.

A hearty fall favorite for a chilly evening, serve this with crusty garlic bread or focaccia bread (recipe coming soon). This recipe was inspired by a friend who made it last year, and adapted from a Smitten Kitchen recipe found here.




  • 6-8 Portobello mushroom caps
  • 4 Tbsp capers
  • A few slivers of fresh lemon
  • 2 cloves of garlic
  • 3 Tbsp chopped finely chopped onion
  • Pinch of dried rosemary
  • Salt, pepper, and fresh parmesan cheese to taste

Preheat the oven to 350 F. Rinse the mushroom caps and dry very well. Arrange the mushrooms in an oven safe baking dish, with the opening of the bowl side facing up. Add the finely diced onion, chopped garlic, and whole capers to the mushroom. Add small slivers of cold butter to each, and add a few extra slices of butter to the bottom of the baking dish. Squeeze a few slivers of lemon on top and leave the rinds in the baking dish. Sprinkle with dried rosemary, and a dash of salt and pepper.


Bake at 350 for 15 minutes. Remove from the oven after 15 minutes and drain the pools of butter into the bottom of the baking dish by flipping the mushroom caps over (yes, this is precisely why I’m not touting this recipe as something we should all be including in our weekly diet. It’s a bit more indulgent than that.) Bake for another 5-7 minutes, but be careful they don’t burn.

Remove from the oven, sprinkle with freshly grated parmesan and a squeeze of fresh lemon if desired. Serve with crusty bread, or some homemade rosemary focaccia.



About chelseaeva

recipe developer, nutrition guru, food policy geek.
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2 Responses to Garlic Butter Roasted Portobello Mushroom Caps

  1. Pingback: Cold cauliflower puré with portobello mushroom, red onion and fried parsnip crisp | HolyTastebuds !

  2. Pingback: To Keep a Vampire out of your Kitchen… | Night Owl Kitchen

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