Name: Easy Portobello Mushroom Sauté Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 4 large portobello mushrooms; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons balsamic vinegar; Fresh parsley, for garnish

Easy Portobello Mushroom Sauté Recipe

Vania Griffith Modified: January 30, 2024

Photos of Easy Portobello Mushroom Sauté Recipe

How To Make Easy Portobello Mushroom Sauté Recipe

Ever wondered what portobello mushrooms taste like? Well, they’re earthy and packed with delicious umami flavor. Plus, they have a satisfying chewy and meaty texture. You can use them in a handful of recipes that range from pasta to hamburger steaks. Not to mention, this Italian ingredient tastes great in appetizing Asian dishes, too. So if these tingle your taste buds, feel free to check out and explore these portobello mushroom recipes.

Preparation: 10 minutes

Cooking: 15 minutes

Total: 25 minutes

Serves:

Ingredients

4 large portobello mushrooms
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons balsamic vinegar
Fresh parsley, for garnish

Instructions

Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and slice the mushrooms into thick strips.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and season with dried thyme, salt, and black pepper. Stir well to coat the mushrooms in the seasonings.
Cook the mushrooms for 10-12 minutes, stirring occasionally, until they have released their moisture and are tender.
Drizzle the balsamic vinegar over the mushrooms and cook for an additional 2-3 minutes, stirring to combine.
Remove from heat and garnish with fresh parsley.
Serve the sautéed portobello mushrooms as a side dish or as a vegetarian main course with rice or quinoa.