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Balsamic Feta Baked Portobello Mushrooms
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5 from 1 vote

Balsamic and Feta Baked Portobello Mushrooms

Balsamic and Feta Baked Portobello Mushrooms are marinated in balsamic vinegar and olive oil and roasted in the oven with feta cheese. These are great as a side dish or a vegetarian entree!
Prep Time5 mins
Cook Time25 mins
Marinate15 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Servings: 4


  • 4 Portobello Mushroom Caps (gills and stem removed)
  • 2 Garlic cloves (minced)
  • cup Olive oil
  • 3 tablespoons Balsamic Vinegar
  • ½ teaspoon Fresh ground pepper
  • ½ teaspoon Kosher Salt
  • ½ cup Feta cheese


  • Preheat oven to 400 degrees.
  • Combine minced garlic, olive oil, balsamic vinegar, salt and pepper in a small dish.
  • Place mushrooms into a gallon ziplock bag and pour balsamic mixture into the bag, seal it, and rotate to ensure mushroom caps are evenly coated.
  • Optional: Let marinate 15 minutes or longer.
  • Place portobello mushrooms on wire baking rack and set in the oven on middle rack. Bake for 15 minutes.
  • Top mushrooms with feta cheese, and bake for an additional 10 minutes. If there is marinade left over it can be drizzled on the mushrooms when adding feta.
  • Remove portobello mushrooms from the oven and let cool for 5 minutes and serve.


IF YOU LIKED THIS RECIPE check out my Portobello Mushroom Burger with Pesto Mayo!