Garlic Butter Portobello Mushroom Recipe

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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!

Spoon in a pan of Garlic Butter Portobello Mushrooms

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.

Sliced portobello mushroom on a cutting board

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.

  1. Prepare the topping by sauteing bread crumbs until golden. Set aside.
  2. 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!)
  3. 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.

Overhead shot of sauteed mushrooms in a pan with a spoon

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!!!

Try this dish with grilled steak, meatloaf, or any meat and potatoes meal you have planned or even spoon it over garlic bread for the perfect bite!

More Mushrooms You Can’t Resist

Pan of Garlic Butter Portobello Mushrooms with a spoon
4.88 from 31 votes
Review Recipe

Garlic Butter Portobello Mushroom Recipe

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 4 servings
Author Holly Nilsson
Buttery portobello mushrooms with garlic and a crispy crumb topping.

Ingredients

  • 3 large portobello mushrooms
  • 1 ½ tablespoons olive oil
  • 2 tablespoons butter divided
  • ¼ teaspoon thyme
  • 1 clove fresh garlic
  • 2 tablespoons panko bread crumbs
  • 1 tablespoon grated parmesan cheese optional

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Instructions

  • 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 ¼" 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.

Nutrition Information

Calories: 136, Carbohydrates: 6g, Protein: 2g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 16mg, Sodium: 111mg, Potassium: 239mg, Fiber: 1g, Sugar: 1g, Vitamin A: 175IU, Vitamin C: 0.2mg, Calcium: 23mg, Iron: 0.4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword portobello mushroom recipe
Course Side Dish
Cuisine American

 

Garlic Butter Portobello Mushrooms with a title
Garlic Butter Portobello Mushrooms and a spoon with a title
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating




Comments

  1. Is it possible to make and then freeze? I’m looking for side dishes that are easy to pull out on vacation.

    1. Hi Jenna, we have not tried freezing and reheating this recipe so I am not sure how it would turn out. The mushrooms may end up too moist. But if you do attempt it I would wait to add the panko and butter mixture until reheating.

    1. The measurement is for dried thyme leaves. You could use fresh too, I’d increase to about 1 teaspoon. Enjoy Amy!

      1. I love using fresh if I have it on hand. You’ll notice it’ll be more fragrant.

  2. This recipe IS delicious! I searched for a recipe to add pazzazz without having to stuff the mushrooms. This worked perfectly. I particularly liked adding the Panko bread crumbs and parmesan cheese. Yummy!5 stars

  3. Absolutely delicious! I didn’t have thyme and used rosemary instead and it turned out just fine.
    The key is to add the butter, garlic and salt & pepper at the end.5 stars

  4. Loved it! This was the first time I had sauteed fresh cremini mushrooms and loved them with a side of chicken Caeser salad. Easy and I enjoyed it.5 stars

  5. Absolutely loved it! The parmesan is a must. The panko and parm were a delicious topping. Will be making this again!!!5 stars

  6. Tough as nails. I think the mushrooms should have been sauteed in the butter and garlic from the beginning. Very disappointed.1 star

    1. Hi Patricia, sorry to hear that! This recipe is always a hit with readers. In step 4 you do want to continue cooking until the mushrooms are cooked. It sounds like your mushrooms may have need some additional time to cook fully. Hope that helps!

  7. I followed your recipe, substituted pre-minced garlic to save some time. Served it as an appetizer on sliced sourdough bread. People were licking their fingers and the plate. Remarkable recipe, served it with a chardonnay wine. It was a big hit with guests. Thank you very much!!!5 stars

  8. Great recipe, I wouldn’t change a thing. I appreciate your suggestions about using it with other meats, or as a topping on crusty bread. This was a delicious side dish, I served it with balsamic grilled chicken breasts and roasted asparagus.5 stars

  9. Ooh! I love mushrooms and these look delicious. I didn’t know all those tips and tricks about cooking with portobello mushrooms. I’ll give them all a try next time I cook up some mushrooms5 stars

  10. I think this would be the perfect addition to pork tenderloin or baked chicken breasts! The question is which one?!5 stars