Spicy Asian Roasted Portobello Mushrooms Recipe

Asian mushrooms are totally delicious and only take 20 minutes to throw together! They are perfect for busy nights when you don’t feel like cooking. This roasted portobello mushrooms recipe makes a great side dish, light lunch or even dinner. And, they are naturally paleo, low carb, keto friendly, and vegan.

This Asian mushroom recipe is the perfect combination of cilantro, fresh ginger, tangy vinegar, Fresno chili and of course, earthy mushrooms. The ingredients are super simple, but the flavors are bold and bright!

I find myself making this Asian portobello mushrooms recipe often, because it’s so quick and almost effortless to cook. Just a few minutes of prep – yay for that!

Whenever we host a dinner party, I love to serve these oven roasted portobello mushrooms because they give such a stunning presentation. The plate is colorful, the aroma is amazing and it satisfies all kinds of dietary requirements for guests. Triple-win!

How To Prepare Mushrooms For This Asian Mushroom Recipe

Before learning how to roast portobello mushrooms, you need to prep them like this:

• Remove the stems.
• Carefully clean out the underside of the mushroom by removing gills.
• Wipe each portobello mushroom with a damp paper towel to remove any excess dirt or grime.

TIP: Do not run mushrooms directly under water if possible. Mushrooms hold water, so doing so can make them soggy. If you absolutely have to run them under water to get them clean enough, run them through a salad spinner afterward.

How To Roast Portobello Mushrooms

The process for how to cook Asian mushrooms is super easy. To cook Oriental mushrooms, preheat oven to 425 degrees Fahrenheit. Place mushrooms on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and place in the oven.

TIP: Spread the portobello mushrooms out on the pan – don’t crowd the pan. If they aren’t touching, they will cook more evenly.

Roast for 10-15 minutes or until the oven roasted portobello mushrooms become tender.

Meanwhile, combine sesame oil, vinegar, green onions, cilantro, red pepper flakes, and Fresno chili together.

Toast sesame seeds in a dry pan and constantly stir until they are golden brown.

TIP: Sesame seeds will burn quickly, so make sure to watch them continuously until they are done. You can also buy pre-toasted sesame seeds if you prefer.

For the last step in this oven roasted portobello mushrooms recipe, toss them in sauce and top with golden brown sesame seeds. Enjoy!

Asian Mushroom Recipe Variations

This Oriental mushroom recipe is delicious on its own, but if you want to change it up, here are a few suggestions:

• Asian Mushroom Salad – Add the mushrooms to a bed of raw spinach or salad mix to have a unique and flavorful lunch.
• Jalapenos – If you can’t find Fresno chilis, you can use jalapeños instead. I couldn’t resist the beautiful red Fresnos though. Don’t they just pop?!
• Onions – Add red or white onions to the roasting pan while baking. They taste great and add extra flavor.
• Garlic – Everything tastes better with a little bit of garlic. Add a teaspoon to the sauce!
• Lettuce Wraps – Add the roasted portobello mushrooms mixture to romaine or iceberg lettuce for some flavorful lettuce wraps.

Health Benefits Of This Asian Mushroom Recipe

This Asian mushroom recipe is loaded with nutrient-rich foods:

• Mushrooms have lots of vitamin B, potassium, copper, vitamin D, and selenium.
• Fresno chilis have iron, riboflavin, niacin, magnesium, vitamin C, and vitamin B.
• Cilantro has dietary fiber, zinc, potassium, calcium, iron, and phosphorus.
• Sesame oil has several vitamins and antioxidants. Iron, potassium, vitamin E, and vitamin K are a few of the nutrients in the oil.

So, not only are these cooked Asian mushrooms are filled with ingredients that are wholesome and natural, but they also fit all kinds of diets:

• Paleo (of course!)
• Keto
• Low carb
• Vegetarian
• Vegan
• Gluten-free

This roasted portobello mushrooms recipe is just all around healthy, no matter how you look at it.

How Do You Store Asian Portobello Mushrooms?

Store cooked Asian portobello mushrooms in the refrigerator. They will keep in an airtight container for 1-3 days.

TIP: I recommend using a glass storage container, because they will go bad even faster in plastic.

When you want to eat the leftover Asian oven roasted portobello mushrooms, you can reheat them in the microwave for 1 or 2 minutes. If you don’t have a microwave, the oven or a quick stir fry will work just as well.

Can You Freeze Portobello Mushrooms?

Yes, you can freeze this Asian portobello mushrooms recipe after cooking. Freeze the mushrooms for up to 8 months in an airtight container. Take special care to make sure you remove as much air as possible. Thaw the mushrooms in the fridge overnight before you heat and eat.

TIP: You should only freeze either sauteed or roasted portobello mushrooms – not fresh ones. They will become mushy and unappetizing. The only exception is if you are using them for a soup, then it won’t matter how you froze them.

What To Serve With Roasted Portobello Mushrooms

You can certainly eat these oven roasted portobello mushrooms on their own, but here are some paleo dinner recipes that would pair nicely:

• Paleo Chinese Chicken Lettuce Cups
• Asian Salmon Zucchini Noodle Bowl
• Spicy Paleo Kung Pao Chicken

Oh, and if you enjoy these, you’re going to LOVE my Asian Green Beans! Check my other paleo side dish recipes, too.

Easy Asian Mushroom Recipe:
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RECIPE CARD

4.91 from 10 votes

Spicy Asian Roasted Portobello Mushrooms Recipe

Easy Asian mushrooms are ready in 20 minutes! This oven roasted portobello mushrooms recipe with simple ingredients has the perfect blend of spicy, tangy and umami flavors.

Course Side Dish

Cuisine Asian

Keyword Asian Mushrooms Recipe, roasted portobello mushrooms

Calories 162 kcal

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Author Maya Krampf from WickedSpatula.com

Servings 2 servings

★ Review Print

Ingredients

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• 6 ounces Portobello mushrooms (sliced)
• Olive oil
• Sea Salt (to taste)
• Black Pepper (to taste)
• 2 tablespoons Sesame oil
• 1/4 teaspoon White wine vinegar
• 2 medium Green onions (minced)
• 1/2 slice Fresh ginger (minced)
• 1 tablespoon Fresh cilantro (minced)
• Pinch Red pepper flakes
• 1 teaspoon Toasted sesame seeds
• 1 medium Fresno chili (sliced)

Click to convert between US & metric measurements:

US Customary - Metric

Instructions

More TIPS about this paleo recipe in the post above!

1. Preheat oven to 425° F.

2. Place mushrooms on a cooking sheet and drizzle with olive oil and season with salt and pepper.

3. Roast for 10-15 minutes until they start to get tender.

4. Combine sesame oil, vinegar, green onions, cilantro, ginger, red pepper flakes, and fresno chilis.

5. To toast sesame seeds, place a dry pan over low heat and stir seeds continuously until they start to develop a golden color.

6. Toss mushrooms with sauce and sprinkle with toasted sesame seeds.

Recipe Notes

Serving Size: 1/2 recipe

Nutrition Information Per Serving

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 162

Fat 14g

Protein 2g

Total Carbs 6g

Net Carbs 5g

Fiber 1g

Sugar 3g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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