Parmesan Portobello Mushrooms Recipe (Broiled or Oven-Baked)
This portobello mushrooms recipe comes together fast: the caps are brushed with olive oil, seasoned with fresh thyme, salt, and pepper, then topped with Parmesan and cooked at high heat until lightly browned. If you’re wondering how to make portobello mushrooms, this method keeps them juicy while giving the cheese a quick melt and gentle color. Let them rest for a minute before serving so the flavors settle.
Ingredients
Ingredients
Step-by-Step Method
Preheat for high heat
Set the oven to broil (or the highest heat setting). Line a baking sheet with parchment for easy cleanup.
Clean the mushrooms
Wipe the mushroom caps with a damp paper towel. Trim overly long stems; save them for another use if you like.
Season
Place the caps on the sheet, gill-side down. Drizzle with olive oil, then add thyme, salt, and pepper.
Add the cheese
Top each cap with Parmesan. Keep it mostly centered; it will melt and spread as it cooks.
Cook briefly
Broil for about 4–5 minutes, just until the cheese melts and lightly browns. Stay nearby—broilers work fast.
Rest and serve
Let the mushrooms sit for 1–2 minutes, then serve warm. They pair well with salad or roasted vegetables.