Prepare a simple recipe for roasted portobello mushrooms by slicing the mushrooms and tossing them in extra virgin olive oil. You can also add balsamic vinegar if desired. Season the mushrooms with salt and pepper before roasting at 425 degrees Fahrenheit for 20 minutes.
Another way to prepare roasted portobello mushrooms is to stuff the mushroom caps before roasting them. One option for stuffed portobello mushrooms is to fill the caps with a mixture of sautéed mushrooms, onions and spinach. Combine this mixture with bread crumbs, Parmesan and goat cheese to add texture and flavor. Before stuffing the mushroom caps, marinate them for up to four hours in a blend of olive oil, balsamic vinegar, soy sauce, garlic, and salt and pepper. Add marsala wine to the marinade if desired.
Once the mushrooms have been marinated, roast them at 400 degrees Fahrenheit for 15 minutes. Next, divide the prepared filling between the mushroom caps, and top with additional shredded Parmesan. Continue roasting until the cheese melts and begins to brown.
Another option for preparing stuffed mushrooms is to fill the caps with a mixture of ground sausage, goat cheese and chili flakes. Marinate and roast the mushrooms using the technique described above. Once again, stuff the mushrooms and top with a mixture of Parmesan cheese and bread crumbs after roasting for 15 minutes. Finish by roasting until the Parmesan melts and begins to brown.