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Roasted Portobello Mushrooms
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5 from 1 vote

Roasted Portobello Mushroom Caps

These hearty roasted portobello mushroom caps are loaded with pasta sauce, parmesan cheese, and crunchy pine nuts.
Prep Time2 minutes
Cook Time12 minutes
Total Time14 minutes
Course: Entree, Side Dish
Cuisine: American
Servings: 4
Calories: 43kcal


  • 4 medium portobello mushrooms stem and gills removed
  • ½ cup pasta sauce
  • 4 teaspoons pine nuts
  • 4 teaspoons shredded parmesan cheese


  • Preheat oven to 400 degrees.
  • Placing mushroom upside down, fill the cap of each mushroom with 2 tablespoons of pasta sauce, or enough to cover (amounts vary depending on mushroom size).
  • Sprinkle 1 teaspoon of pine nuts over the pasta sauce and then top with parmesan. 
  • Place mushrooms on a rimmed baking sheet and roast in the oven for 10-14 minutes depending on size, or until tender.
  • Remove from oven and serve immediately!


Tip: To enhance the deliciously meaty texture of these mushrooms, try making this great recipe on an outdoor grill!


Calories: 43kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 169mg | Potassium: 410mg | Fiber: 2g | Sugar: 3g | Vitamin A: 141IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg