Italian Mushrooms

5 from 1 vote

Apr 11, 2016, Updated Dec 20, 2024

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This Italian mushrooms recipe is an umami-packed, super easy side dish! Garlicky roasted baby portobellos get tossed with zesty capers and onions in tomato sauce. No matter the time of year, I can count on these mushrooms to steal the show.

If you’re looking for another Italian-inspired mushroom recipe, check out my Caprese stuffed mushrooms. These crab stuffed mushrooms are also one of my all-time favorite appetizers!

Italian mushrooms tossed with tomato sauce, onions, capers, and lemon zest in a metal bowl.

From mushroom orzo pilaf to cream of mushroom pork chops, if there’s a way to work mushrooms into a recipe, I’ll find it. These Italian mushrooms are delicious all on their own! Whenever I’ve needed a last-minute side dish, whether it’s the holidays or otherwise, recipes like my roasted mushrooms with parmesan and these savory Italian mushrooms haven’t failed me yet. I love this recipe because it combines my favorite umami ingredients (briny capers, zesty lemon, garlic, and mushrooms) into one effortless side dish.

What Makes This Italian Mushrooms Recipe So Good

Italian flavors. Baby portobellos get roasted with olive oil, then smothered in an easy, seasoned tomato sauce that’s choc full of bright, Mediterranean ingredients.
It’s ready in 20 minutes. These Italian mushrooms need a short, fast roast in the oven at the same time as I prepare the tomato sauce. Toss it all together afterward, and you’re ready to serve.
Versatile. Saucy mushrooms are just as great as an appetizer as they are a flavor-packed side dish to just about any meal. Every time I make these, they go *poof* from the plate almost as soon as they hit the table.

Roasted baby portobello mushrooms in a glass bowl.

Ingredients You’ll Need

Blame it on my Macedonian roots, but I’m convinced that you can jazz up any dish just by adding lemon, garlic, olives, and capers. You’ll find some quick notes on these and the other ingredients you’ll need below. Scroll down to the printable recipe card for the full ingredients list and recipe details.

Mushrooms – Any mushrooms will work here. Keeping with the Italian theme, I use baby portobello mushrooms. You can use any combination of white, brown, or even exotic mushrooms, like oyster mushrooms.
Olive Oil – The first time I made these mushrooms, I seasoned them with garlic-infused olive oil from STAR. It added so much flavor! Regular extra virgin olive oil will work here, too. In this case, consider mincing up a fresh garlic clove to add when tossing the mushrooms in oil.
Tomato Sauce – Choose your favorite jarred tomato sauce, like marinara or passata.
Onion – Dice up a small yellow onion, or another mild variety, like shallots.
Capers – Caper berries have a distinctive briny, lemony flavor similar to green olives. They’re a signature ingredient in Italian dishes like chicken piccata and puttanesca, but I’ll sprinkle them over just about anything, like Mediterranean confetti. Capers come in different sizes, and I like to use the small, nonpareil capers for this recipe.
Lemon Zest – Freshly grated.
Fresh Parsley – For garnish.

How to Make Italian Mushrooms

Maybe the best part about this Italian mushrooms recipe is how quick and simple it is to make. Pour yourself a Campari spritz or a glass of Pinot Grigio and follow the steps here:

Close up overhead view of roasted baby portobello mushrooms. — 1. Roast the mushrooms.

A spoonful of capers resting in tomato sauce inside a glass measuring cup. — 1. Roast the mushrooms.

Season the mushrooms. First, you’ll toss whole mushrooms with olive oil, salt, and pepper. Afterward, spread the mushrooms onto a rimmed baking sheet.
Roast. Now, roast the mushrooms in a hot 450ºF oven for 8-10 minutes until they’re toasty and browned.
Make the sauce. Meanwhile, microwave the tomato sauce, onions, capers, and lemon zest in a microwave-safe bowl.
Put it all together. Finally, take out your mushrooms. Let them rest outside the oven for a few minutes, then toss them in the tomato sauce. Garnish with parsley and serve!

Tips and Variations

Wipe off the mushrooms. While it isn’t necessary to wash mushrooms in most cases, I recommend cleaning them off gently with a damp cloth to remove any dirt. If you’re working with some particularly grimy mushrooms, though, you may want to run them under cold water to rinse them first.
Preheat the oven. The key to roasting veggies, whether asparagus, carrots, mushrooms, or otherwise, is ensuring the oven is fully preheated. The best temperature for roasting is 400-450ºF, so the oven needs to be nice and hot. This way, the mushrooms sear outside while they get tender inside.
Grate over some fresh parmesan. Finish these Italian mushrooms with a sprinkle of freshly grated parmesan or pecorino cheese. You can also toss them with another sharp, crumbly cheese, like feta.
Add fresh herbs. Fresh chopped herbs like basil, thyme, and oregano go great with the Italian flavors in this mushroom recipe. You can stir them into the tomato sauce or add them as a garnish.
Make it spicy. To make spicy Italian mushrooms, swap out classic tomato sauce with arrabbiata pasta sauce, or add crushed red chili flakes.

Close up of Italian mushrooms tossed with tomato sauce, onions, capers, and lemon zest, garnished with parsley.

What to Serve With Italian Mushrooms

Saucy, roasted Italian mushrooms make a great appetizer or side dish. I’ll serve them with cocktail skewers for a fun party snack, or pair them with crispy chicken spiedini or pan-seared steak and a Mediterranean salad on weeknights. They’re also perfect for the holidays. They go wonderfully next to porchetta or braised pork shoulder with another veggie side dish, like roasted green beans. These homemade cannoli are a must-try for dessert!

Storing and Reheating Leftovers

Refrigerate. Keep any leftover Italian mushrooms in an airtight container in the fridge for up to 4 days.
Reheat. I like to warm these mushrooms in the oven at 350ºF until they’re hot throughout. I find that they get a bit soggy when reheated in the microwave.
Freeze. Cooked mushrooms are fine to freeze, though you may notice the mushrooms have a softer texture once they’re thawed. Store them airtight and freeze them for 2-3 months. Thaw the mushrooms in the fridge before reheating.

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5 from 1 vote