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.

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!!!

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

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 Oyster Mushrooms – easy yet elegant!
Grilled Portobello Mushrooms – perfect for summer nights

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Pan of Garlic Butter Portobello Mushrooms with a spoon

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