Easy Portobello Mushroom recipes are a favorite for us! Portobellos pack a great rich mushroom flavor and a texture that pairs perfectly with steaks or other meats. We love them as stuffed mushrooms, grilled and used as burger buns or even included in Sauteed Mushrooms with Garlic!
This side dish is easy with hearty umami flavor while the unexpected bread crumb topping makes it next level, one of the best side dishes ever! The perfect addition to anything from perfect pork tenderloin to baked chicken breasts!
Buying Portobello Mushrooms
If you can’t find portobellos, you can always use baby ‘bellas, also known as cremini mushrooms. Portobellos are just the full grown version of cremini mushrooms. This recipe also works well with good ol’ white or brown mushrooms too!
Creminis are pack more flavor than white mushrooms. And the granddaddy of them all, the Portobello mushroom cap, reigns supreme for the fullest and most robust flavor. The larger caps are also optimal for sautéing, since they don’t hold as much water as younger mushrooms do.
How to Clean Portobello Mushrooms
Mushrooms soak up water like sponges, so don’t wash in water (or at the very most, give a quick rinse if needed). Instead, shake off as much of the compost as possible, then wipe off any bits that remain with dampened paper towels.
Giant portabellas also have dark gills on the underside. These are perfectly edible, but will darken most dishes and make it look mucky. They can also get mushy so it’s best remove the gills by carefully scraping them away with the tip of a spoon or butter knife (baby ‘bellas don’t need the gills removed).
How to Cook Portobello Mushrooms
This sautéed portobello mushroom recipe is so delicious, you won’t believe how easy it is to make. Remember to stir as little as possible to give the ‘shrooms a chance to get caramelized. Add salt at the end to reduce the amount of water pulled from the mushrooms.
- Prepare the topping by sauteing bread crumbs until golden. Set aside.
- Fry the cleaned and sliced portobello mushrooms until caramelized on one side. (Be sure not to overcrowd the pan. Mushrooms give up a lot of liquid when they cook, and you don’t want your mushroom to stew or they won’t caramelize!)
- Stir in the butter and garlic and cook until fragrant. Season with salt and pepper and top with the breadcrumbs.
Serve and savor! Garlic has a lot of natural sugars and can burn easily causing a bitter taste. Adding it at the very end allows it to cook in a minute or two keeping the flavor without the risk of burning it.
Best Portobello Topping
Unlike traditional fried mushrooms, this portobello mushroom recipe is topped with a crispy buttery Panko bread crumb topping (similar to what you’d top a Tuna Casserole with). Boost the flavor even more, by adding grated Parmesan to the topping. Delish!!!
More Mushrooms You Can’t Resist
- Chicken Marsala – Perfect Italian classic in minutes!
- Crab Stuffed Mushrooms – great at parties, make ahead!
- Easy Stuffed Mushrooms – super easy (3 ingredients)
- Pizza Stuffed Mushrooms – a fun appetizer!
- Mushroom Stuffed Chicken Breast – best ever chicken!
Garlic Butter Portobello Mushroom Recipe
- 3 large portobello mushrooms
- 1 1/2 tablespoons olive oil
- 2 tablespoons butter divided
- 1/4 teaspoon thyme
- 1 clove fresh garlic
- 2 tablespoons panko bread crumbs
- 1 tablespoon grated parmesan cheese optional
- Add 1 tablespoon butter and panko crumbs to pan over medium heat.Cook while stirring until lightly toasted. Place in a dish and set aside.
- Wipe mushrooms clean with a damp paper towel. Use a spoon to scrape and gently remove the gills underneath. Slice mushrooms 1/4" thick.
- Heat olive oil in a frying pan over medium high heat. Add thyme and mushrooms stirring just to mix.
- Cook mushrooms 4-5 minutes without stirring or until caramelized one one side. Stir and continue cooking until mushrooms are cooked. Add in 1 tablespoon butter, garlic and salt & pepper to taste. Cook 1 minute more.
- Sprinkle Panko crumbs over mushrooms (with parmesan cheese if using) and serve.