Tomato Stuffed Portobello Mushrooms

Baked Mushroom Caps

Made with just 5 ingredients (not including oil, salt, pepper, and vinegar) these gluten-free Baked Mushroom Caps are simple to make and are also dairy-free and vegan!

4.50 from 2 votes
Tomato Stuffed Portobello Mushrooms
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Baked Mushroom Caps

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Side Dish
Cuisine: Italian
Servings: 6
Calories: 71kcal
Author: Gluten Free & More


  • Olive oil
  • 6 portobello mushrooms
  • 4 cloves garlic , thinly sliced
  • 12 ounces (340 g) cherry tomatoes
  • 1 tablespoon (15 mL) red wine vinegar
  • 1 teaspoon (1 g) Italian seasoning
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • ½ cup (57 g) grated dairy-free cheddar-style cheese alternative


  • Preheat the oven to 400°F.
  • Remove the stems and gills from the mushrooms and clean them. Brush the outside with olive oil. Place in a baking dish, stem-side up.
  • Cut the tomatoes in half and place in a small mixing bowl. Add the garlic, 1 tablespoon olive oil, the vinegar, Italian seasoning, and a good pinch of salt and pepper. Toss to coat. Spoon into the mushroom caps. Bake for 10 minutes. Sprinkle on the cheese alternative and bake for another 10-15 minutes or until the cheese alternative has melted and starts to brown.


Nutrition Facts
Baked Mushroom Caps
Amount Per Serving
Calories 71 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Cholesterol 10mg3%
Sodium 73mg3%
Potassium 447mg13%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Protein 5g10%
Vitamin A 372IU7%
Vitamin C 14mg17%
Calcium 86mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: 5-Ingredient Baked Mushrooms
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