18 Delicious Sauteed Portobello Mushroom Recipes Gourmet

Dive into the rich, earthy flavors of Portobello mushrooms with our roundup of 18 Delicious Sauteed Portobello Mushroom Recipes! Whether you’re whipping up a quick weeknight dinner or looking for that perfect comfort food to cozy up with, these gourmet dishes are sure to impress. From hearty mains to elegant sides, there’s a sauteed Portobello creation here for every home cook in North America to love. Let’s get cooking!

Garlic Butter Sauteed Portobello Mushrooms

These Garlic Butter Sauteed Portobello Mushrooms are a game-changer for your weeknight dinners, offering a rich, umami-packed side that comes together in minutes.

Ingredients

• 4 large Portobello mushrooms, stems removed and sliced into 1/2-inch thick pieces
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Instructions

1. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter is melted and bubbling.
2. Add the sliced Portobello mushrooms to the skillet in a single layer. Cook for 5 minutes without stirring to allow them to brown on one side.
3. Flip the mushrooms and add the remaining 1 tablespoon of butter, minced garlic, salt, and black pepper. Cook for another 5 minutes, stirring occasionally, until the mushrooms are tender and golden.
4. Remove from heat and sprinkle with fresh parsley before serving.

The magic of this dish lies in the double hit of butter—first to sear the mushrooms, then to meld with the garlic for a deeply flavorful finish.

Tip: For an extra flavor boost, try adding a splash of white wine to the skillet after flipping the mushrooms.

Balsamic Glazed Sauteed Portobello Mushrooms

These Balsamic Glazed Sauteed Portobello Mushrooms are a savory, umami-packed side that transforms simple ingredients into something extraordinary.

Ingredients

• 4 large Portobello mushrooms, stems removed and sliced into 1/2-inch thick pieces
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh thyme leaves

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the Portobello mushrooms and saute for 5 minutes, stirring occasionally, until they start to soften.
2. In a small bowl, whisk together the balsamic vinegar, soy sauce, honey, garlic powder, salt, and black pepper. Pour the mixture over the mushrooms and stir to coat evenly.
3. Continue to cook the mushrooms for another 5-7 minutes, or until the glaze has thickened and the mushrooms are tender.
4. Sprinkle with fresh thyme leaves before serving.

The magic of this dish lies in the glaze—a perfect balance of sweet, tangy, and savory that clings to every nook of the mushrooms.

Tip: For an extra flavor boost, let the mushrooms marinate in the glaze for 10 minutes before cooking.

Herb Infused Sauteed Portobello Mushrooms

Elevate your weeknight dinner with these Herb Infused Sauteed Portobello Mushrooms, a dish that’s as flavorful as it is simple to prepare.

Ingredients

• 2 large Portobello mushrooms, cleaned and sliced into 1/2-inch thick pieces
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon balsamic vinegar

Instructions

1. Heat olive oil and butter in a large skillet over medium heat until the butter is melted.
2. Add the sliced Portobello mushrooms to the skillet, arranging them in a single layer. Cook for 5 minutes without stirring to allow them to brown.
3. Flip the mushrooms and add minced garlic, thyme, rosemary, salt, and black pepper. Continue to cook for another 5 minutes, stirring occasionally, until the mushrooms are tender and golden.
4. Drizzle with balsamic vinegar and cook for an additional minute, stirring to coat the mushrooms evenly.

The combination of fresh herbs and balsamic vinegar gives these mushrooms a depth of flavor that’s both earthy and slightly sweet, making them a perfect side or a hearty main over pasta.

Tip: For an extra burst of flavor, sprinkle with grated Parmesan cheese just before serving.

Spicy Sauteed Portobello Mushrooms with Chili Flakes

Spice up your weeknight dinner with these Spicy Sauteed Portobello Mushrooms, a dish that packs a punch with chili flakes and a hint of garlic.

Ingredients

• 2 large Portobello mushrooms, sliced into 1/2-inch strips
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red chili flakes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 1 tablespoon fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sliced Portobello mushrooms and saute for 5 minutes, until they start to soften.
2. Add the minced garlic, red chili flakes, salt, and black pepper to the skillet. Continue to saute for another 2 minutes, stirring frequently to prevent the garlic from burning.
3. Stir in the soy sauce and honey, coating the mushrooms evenly. Cook for an additional 3 minutes, or until the mushrooms are tender and the sauce has thickened slightly.
4. Remove from heat and sprinkle with fresh parsley before serving.

The magic of this dish lies in the balance between the earthy mushrooms, the heat from the chili flakes, and the sweet touch of honey, creating a complex flavor profile that’s surprisingly simple to achieve.

Tip: For an extra kick, add an additional 1/4 teaspoon of chili flakes or serve with a side of creamy avocado to cool down the spice.

Creamy Parmesan Sauteed Portobello Mushrooms

These Creamy Parmesan Sauteed Portobello Mushrooms are a luxurious side dish that turns simple ingredients into something truly special, with a rich, velvety sauce that clings to every bite.

Ingredients

• 2 large Portobello mushrooms, sliced into 1/2-inch thick pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sliced Portobello mushrooms and saute for 5 minutes, until they start to soften.
2. Add the minced garlic to the skillet and cook for another minute, stirring constantly to prevent burning.
3. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3 minutes, allowing the cream to thicken slightly.
4. Stir in the grated Parmesan cheese, salt, and black pepper. Continue to cook for another 2 minutes, until the cheese is melted and the sauce is creamy.
5. Remove from heat and sprinkle with fresh parsley before serving.

The magic of this dish lies in the way the Parmesan melts into the cream, creating a sauce that’s both rich and lightly tangy, perfectly complementing the earthy mushrooms.

Tip: For an extra flavor boost, try adding a pinch of red pepper flakes with the garlic.

Sauteed Portobello Mushrooms with Thyme and White Wine

Elevate your weeknight dinner with these Sauteed Portobello Mushrooms, where the earthy flavors of mushrooms meet the aromatic touch of thyme and a splash of white wine for a dish that’s both simple and sophisticated.

Ingredients

• 4 large Portobello mushrooms, stems removed and caps sliced into 1/2-inch thick pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/4 cup dry white wine
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the Portobello mushroom slices and cook for 5 minutes, stirring occasionally, until they start to soften and brown.
2. Add the minced garlic and fresh thyme leaves to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
3. Pour in the white wine and sprinkle with salt and black pepper. Continue to cook for another 3-4 minutes, or until the wine has mostly evaporated and the mushrooms are tender.
4. Remove from heat and serve immediately. The key to this dish’s depth of flavor lies in the reduction of white wine, which concentrates the thyme and garlic into a savory glaze that clings to each mushroom slice.

Tip: For an extra layer of flavor, try adding a sprinkle of grated Parmesan cheese over the top just before serving.

Maple Glazed Sauteed Portobello Mushrooms

These Maple Glazed Sauteed Portobello Mushrooms are a savory-sweet delight that transforms simple ingredients into a standout side dish or vegetarian main.

Ingredients

• 4 large Portobello mushrooms, stems removed and caps sliced into 1/2-inch thick strips
• 2 tablespoons olive oil
• 1/4 cup pure maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the Portobello mushroom strips and saute for 5 minutes, stirring occasionally, until they start to soften.
2. In a small bowl, whisk together the maple syrup, soy sauce, balsamic vinegar, garlic powder, and black pepper. Pour the mixture over the mushrooms in the skillet.
3. Continue to cook the mushrooms for another 5-7 minutes, stirring frequently, until the glaze has thickened and the mushrooms are tender and glossy.

The magic of this dish lies in the caramelized edges of the mushrooms, which perfectly contrast the rich, glossy glaze. It’s a texture and flavor combo that’ll have everyone asking for seconds.

Tip: For an extra layer of flavor, sprinkle some fresh thyme over the mushrooms just before serving.

Sauteed Portobello Mushrooms with Garlic and Rosemary

Elevate your weeknight dinner with these Sauteed Portobello Mushrooms, where garlic and rosemary come together for a dish that’s as flavorful as it is simple.

Ingredients

• 4 large Portobello mushrooms, cleaned and sliced into 1/2-inch thick pieces
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sliced Portobello mushrooms and sauté for 5 minutes, stirring occasionally, until they start to soften.
2. Add the minced garlic, chopped rosemary, salt, and black pepper to the skillet. Continue to cook for another 5 minutes, stirring frequently, until the mushrooms are tender and the garlic is fragrant.
3. Remove from heat and serve immediately. The mushrooms should be golden brown with crispy edges, offering a delightful contrast to their juicy centers.

The magic of this dish lies in the crispy edges of the mushrooms, which perfectly complement their meaty texture, making it a standout side or a hearty main for vegetarians.

Tip: For an extra flavor boost, sprinkle a little grated Parmesan cheese over the mushrooms just before serving.

Asian Style Sauteed Portobello Mushrooms with Soy Sauce

Transform your weeknight dinner with these Asian Style Sauteed Portobello Mushrooms, a dish that’s bursting with umami flavors and ready in just 20 minutes.

Ingredients

• 2 large Portobello mushrooms, sliced into 1/2-inch strips
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon brown sugar
• 1/2 teaspoon red pepper flakes
• 1 tablespoon chopped green onions for garnish

Instructions

1. In a large skillet, heat the olive oil and sesame oil over medium-high heat. Add the garlic and saute for 30 seconds until fragrant.
2. Add the Portobello mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, until they start to soften.
3. Stir in the soy sauce, brown sugar, and red pepper flakes. Continue to cook for another 5 minutes, or until the mushrooms are tender and the sauce has thickened slightly.
4. Remove from heat and garnish with chopped green onions before serving.

The magic of this dish lies in the perfect balance of savory soy sauce and the subtle heat from red pepper flakes, creating a depth of flavor that’s hard to resist.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Sauteed Portobello Mushrooms with Spinach and Feta

Warm, earthy portobello mushrooms meet fresh spinach and tangy feta in this simple yet flavorful dish that’s perfect for a quick weeknight dinner or a fancy side.

Ingredients

• 2 large portobello mushrooms, sliced into 1/2-inch strips
• 2 cups fresh spinach
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 clove garlic, minced

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the portobello mushrooms and sauté for 5 minutes, until they start to soften.
2. Add the minced garlic, salt, and black pepper to the skillet. Cook for another 2 minutes, stirring occasionally.
3. Stir in the balsamic vinegar and cook for 1 minute, allowing the mushrooms to absorb the flavor.
4. Add the fresh spinach to the skillet and cook for 2-3 minutes, until just wilted.
5. Remove the skillet from heat and sprinkle the crumbled feta cheese over the top. Let it sit for a minute to allow the cheese to slightly melt from the residual heat.

The combination of savory mushrooms, slightly sweet balsamic, and creamy feta creates a dish that’s as satisfying as it is simple to make.

Tip: For an extra burst of flavor, try adding a sprinkle of red pepper flakes with the garlic.

Lemon Pepper Sauteed Portobello Mushrooms

These Lemon Pepper Sauteed Portobello Mushrooms are a quick, flavorful side that brings a bright, zesty twist to your dinner table.

Ingredients

• 2 large Portobello mushrooms, sliced into 1/2-inch strips
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 clove garlic, minced
• 1 tablespoon chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the Portobello mushroom strips and saute for 5 minutes, stirring occasionally, until they start to soften.
2. Add the minced garlic, lemon juice, lemon zest, black pepper, and salt to the skillet. Continue to saute for another 3-4 minutes, until the mushrooms are tender and lightly browned.
3. Remove from heat and sprinkle with chopped fresh parsley before serving.

The combination of lemon zest and black pepper gives these mushrooms a vibrant flavor that’s perfectly balanced with their earthy depth.

Tip: For an extra burst of freshness, add a little more lemon zest right before serving.

Sauteed Portobello Mushrooms with Caramelized Onions

Elevate your weeknight dinner with these Sauteed Portobello Mushrooms with Caramelized Onions, a dish that brings a rich, umami flavor to your table in no time.

Ingredients

• 2 large Portobello mushrooms, sliced into 1/2-inch strips
• 1 large yellow onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon sugar
• 1 tablespoon unsalted butter

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook for 5 minutes, stirring occasionally.
2. Sprinkle 1 teaspoon sugar over the onions and continue to cook for another 15 minutes, stirring frequently, until the onions are deeply caramelized. Transfer to a plate and set aside.
3. In the same skillet, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add the Portobello mushroom strips and cook for 5 minutes without stirring to allow them to brown.
4. Stir the mushrooms and continue to cook for another 3 minutes. Add 1 tablespoon balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, stirring to coat the mushrooms evenly.
5. Return the caramelized onions to the skillet with the mushrooms, stirring to combine. Cook for an additional 2 minutes to heat through.

The magic of this dish lies in the contrast between the earthy mushrooms and the sweet, sticky onions, creating a symphony of flavors that’s both simple and sophisticated.

Tip: For an extra layer of flavor, sprinkle with fresh thyme leaves before serving.

Smoky Paprika Sauteed Portobello Mushrooms

These Smoky Paprika Sauteed Portobello Mushrooms are a game-changer for weeknight dinners, offering a rich, umami-packed flavor with minimal effort.

Ingredients

• 2 large Portobello mushrooms, sliced into 1/2-inch strips
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the Portobello mushroom strips and sauté for 5 minutes, stirring occasionally.
2. Sprinkle the smoked paprika, garlic powder, salt, and black pepper over the mushrooms. Continue to cook for another 5-7 minutes, until the mushrooms are tender and have released their moisture.
3. Remove from heat and garnish with fresh parsley before serving.

The smoky paprika not only adds depth but also gives these mushrooms a beautiful, slightly charred appearance that’s irresistible.

Tip: For an extra smoky flavor, try adding a pinch of chipotle powder along with the paprika.

Sauteed Portobello Mushrooms with Truffle Oil

Elevate your weeknight dinner with these Sauteed Portobello Mushrooms, drizzled with luxurious truffle oil for an earthy, gourmet touch.

Ingredients

• 4 large Portobello mushrooms, stems removed and caps sliced into 1/2-inch thick strips
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh thyme leaves
• 1 tablespoon truffle oil

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sliced Portobello mushrooms and sauté for 5 minutes, stirring occasionally.
2. Add the minced garlic, salt, and black pepper to the skillet. Continue to cook for another 3-4 minutes, until the mushrooms are tender and golden.
3. Remove from heat and stir in the fresh thyme leaves. Drizzle with truffle oil just before serving.

The truffle oil adds a depth of flavor that transforms simple mushrooms into a dish worthy of a special occasion. The key is to add it off the heat to preserve its delicate aroma.

Tip: For an extra layer of flavor, sprinkle with grated Parmesan cheese before serving.

Honey Mustard Sauteed Portobello Mushrooms

These Honey Mustard Sauteed Portobello Mushrooms are a savory-sweet delight that transforms simple ingredients into a gourmet side dish or vegetarian main.

Ingredients

• 2 large Portobello mushrooms, stems removed and sliced into 1/2-inch strips
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. In a small bowl, whisk together 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 tablespoon soy sauce, and 1 clove minced garlic until smooth. Set aside.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the Portobello mushroom strips and saute for 5 minutes, stirring occasionally, until they start to soften.
3. Pour the honey mustard mixture over the mushrooms, add 1/4 teaspoon salt and 1/4 teaspoon black pepper, and stir to coat evenly. Continue to cook for another 3-4 minutes, until the mushrooms are tender and the sauce has thickened slightly.
4. Remove from heat and garnish with 1 tablespoon fresh chopped parsley before serving.

The magic of this dish lies in the caramelized edges of the mushrooms, which perfectly contrast the glossy, sticky sauce. It’s a quick yet impressive way to elevate your weeknight dinner.

Tip: For an extra layer of flavor, try adding a pinch of smoked paprika to the honey mustard mixture.

Sauteed Portobello Mushrooms with Sun-Dried Tomatoes

Looking for a quick, flavorful side that steals the show? These Sauteed Portobello Mushrooms with Sun-Dried Tomatoes are your answer, offering a rich, umami-packed bite in every forkful.

Ingredients

• 2 large Portobello mushrooms, sliced into 1/2-inch strips
• 1/4 cup sun-dried tomatoes in oil, drained and chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic vinegar
• 1/4 cup fresh basil, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sliced Portobello mushrooms and sauté for 5 minutes, until they start to soften.
2. Add the minced garlic, salt, and black pepper to the skillet. Continue to sauté for another 2 minutes, stirring frequently to prevent the garlic from burning.
3. Stir in the chopped sun-dried tomatoes and balsamic vinegar. Cook for an additional 3 minutes, allowing the flavors to meld together.
4. Remove from heat and sprinkle with fresh basil before serving.

The combination of earthy mushrooms, sweet sun-dried tomatoes, and tangy balsamic creates a symphony of flavors that’s both sophisticated and comforting.

Tip: For an extra layer of flavor, reserve a tablespoon of the sun-dried tomato oil and use it in place of some of the olive oil.

Cajun Spiced Sauteed Portobello Mushrooms

Spice up your weeknight dinner with these Cajun Spiced Sauteed Portobello Mushrooms, a dish that packs a punch of flavor and comes together in just minutes.

Ingredients

• 2 large Portobello mushrooms, sliced into 1/2-inch strips
• 2 tablespoons olive oil
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the sliced Portobello mushrooms to the skillet, spreading them out in an even layer.
3. Sprinkle the Cajun seasoning, garlic powder, onion powder, salt, and black pepper evenly over the mushrooms.
4. Saute the mushrooms for 5-7 minutes, stirring occasionally, until they are tender and have a nice sear on the edges.
5. Remove from heat and garnish with fresh parsley before serving.

The bold Cajun spices paired with the meaty texture of Portobello mushrooms create a dish that’s both satisfying and bursting with flavor, perfect for a quick yet impressive meal.

Tip: For an extra kick, add a pinch of cayenne pepper to the seasoning mix.

Sauteed Portobello Mushrooms with Goat Cheese and Walnuts

Elevate your weeknight dinner with these Sauteed Portobello Mushrooms, topped with creamy goat cheese and crunchy walnuts for a dish that’s as nutritious as it is delicious.

Ingredients

• 4 large Portobello mushrooms, stems removed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 1 tbsp fresh thyme leaves

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the Portobello mushrooms, gill side down, and cook for 5 minutes.
2. Flip the mushrooms and sprinkle with salt, black pepper, and minced garlic. Continue cooking for another 5 minutes until the mushrooms are tender.
3. Remove from heat and top each mushroom with crumbled goat cheese and chopped walnuts. The residual heat will slightly melt the cheese.
4. Garnish with fresh thyme leaves before serving.

The contrast between the earthy mushrooms, tangy goat cheese, and toasted walnuts creates a symphony of flavors and textures that’s sure to impress.

Tip: For an extra crunch, toast the walnuts in a dry skillet for 2-3 minutes before adding them to the mushrooms.

Conclusion

We hope this roundup of 18 delicious sautéed Portobello mushroom recipes inspires your next gourmet meal. Each dish offers a unique twist on this versatile ingredient, perfect for home cooks across North America. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for more culinary inspiration. Happy cooking!

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