These Easy Sautéed Portobello Mushrooms are a succulent and savory side dish to add to a wide variety of meals. Add these pan-fried portobello slices to crepes and omelets or to top steak or burgers. They are also a savory and meaty-textured component to add to vegetarian dishes. And the best part is they only take 15 minutes to make!

top view of Sautéed portobello mushrooms in a black skillet with a spoon.

Table of contents

Jump to Recipe·Print Recipe

Why We Love This Recipe For Easy Sautéed Portobello Mushroom

In my opinion, learning how to make sauteed mushrooms is a skill every home cook should know. They are a great side dish along side roasted beef or chicken, or can be added as a component to other recipes. There are so many ways to use them!

We love sauteeing sliced portobellos in particular because they have an amazing meaty texture that makes them a perfect vegetarian option.

Our recipe for these pan-fried portobellos are flavored with garlic and shallot plus fresh herbs (tarragon and thyme.) Once they are sauteed we’ve added in a splash of dry sherry, to deglaze, which adds a smoky woodsy note that pairs amazingly with the earthy flavors of the mushrooms.

Use them to top off toasted sourdough, stuff them into omelets, add them to grilled cheese or burgers. The sky’s the limit! If you are wondering how else to use these sauteed portobellos I have a ton of ideas to share with you below.

If you’re a total portobello mushroom lover like I am, make sure to check out our Roasted Portobello Mushrooms and this recipe for Beef Stuffed Portobello Mushrooms too!

Jump to Recipe·Print Recipe

Key Ingredients for this Recipe

Ingredients for sautéed portobello mushrooms on a table. Mushrooms in the middle of the table and small bowls surrounding it containing garlic, oilive oil, tarragon, pepper, salt, butter, shallot, sherry, and thyme. All ingredients have a label on them saying what they are.
  • Portobello Mushrooms: The ideal feel and texture of a portobello mushroom is mildly damp and springy, they should not be mushy, dried out or slimy. You can also tell if they are fresh if the gills are still covered by the paper-thin layer of white cap. If you can, purchase mushrooms from the bulk bin—that way you can choose the freshest ones.
  • Olive Oil: I have chosen extra-virgin olive oil here and prefer its flavor, but you can also use avocado oil or organic canola oil.
  • Butter: In addition to the oil, I used a little butter for added flavor. To make this recipe vegan you can use another tablespoon of oil instead.
  • Kosher Salt and Black Pepper: Kosher salt is great for cooking but sea salt will also work well, just make sure to use half as much you would kosher salt because it is higher in sodium. If you prefer to spice it up, you could use cayenne or red pepper flakes in place of regular black pepper.
  • Shallot and Garlic: The aroma of sautéd shallot and garlic is unbeatable, they are very complimentary to portobello mushrooms.
  • Dry Sherry: This can be purchased at the liquor or package store. Avoid cooking sherry which often includes sodium and tastes slightly different. Alternatively, you could try your favorite white wine or Marsala.
  • Thyme and Tarragon: For fresh herbs we add both thyme and tarragon. The fresh thyme is cooked with the mushrooms. Tarragon is added at the end. It has a slight anise flavor, which if you don’t like you can use parsley instead.

Step-By-Step Instructions To Make These Sauteed Portobellos

Left side, a portobello mushroom having the gills scraped out by a spoon. Right side, mushrooms being chopped on a chopping board.

Step 1: Prepare Mushrooms

Remove stems from each mushroom and wipe the cap clean with a damp paper towel. Scrape the gills out of the cap with a spoon.

Step 2: Chop Mushrooms

Cut mushroom caps into ¼ inch slices.

Left side, sliced portobello mushrooms being sautéed in a pan on a stove. Right side, sauteed portobello mushrooms with all ingredients and seasoning finished cooking in a pan on a stove.

Step 3: Sauté the Mushrooms

Melt butter and oil in a large heavy skillet, preferably cast-iron over medium-high heat until hot and the top is foamy. Add garlic and shallot, and sauté for 30 seconds, stirring constantly.

Add mushrooms, thyme, salt, and pepper, and cook, stirring often, until the mushrooms have released their juices and their juices have evaporated and then the mushrooms have started to caramelize and brown, 5 to 8 minutes.

Step 4: Add Sherry and Tarragon

Stir in sherry and cook stirring until the sherry has evaporated about 30 seconds. Remove from the heat and stir in tarragon or parsley. Serve hot, warm, or at room temperature.

Top view of a close up of sautéed portobello mshrooms in a skillet with a spoon in it and fresh herb leaves on top.

FAQs for This Recipe

What’s the difference between portobello mushrooms and baby bella?

Portobello mushrooms are usually large in size (think the size of your hand). They are incredibly “meaty,” in texture, and rich in flavor. Baby Bellas, or crimini mushrooms, are a young variety of portobello and tend to be a bit denser in texture. Check out this helpful article for more info on the different types of mushrooms and how to use them.

Do you need to wash portobello mushrooms before cooking?

We recommend washing portobello mushrooms by wiping the cap with a damp paper towel. We find that in addition to scraping the gills away this is sufficient for cleaning them. Furthermore, as mushrooms are so absorbent, if you wash them in water they will retain some of the water.
However, if you do wash them in water you can drain excess water by leaving them on a paper towel for a few minutes.

Make Ahead, Leftovers, Storage and Reheating

Make Ahead: You can clean the portobellos and slice them. Keep them refrigerated in a ziplock bag or resealable container for up to three days. Make sure they are dry as any moisture will make them go bad more quickly. Feel free to chop the garlic, shallot and herbs. Keep separate and sealed in tupperware containers in the fridge.

Leftovers: Store sautéed portobello mushrooms in an airtight container in the refrigerator for up to 5 days.

Reheating: You can reheat these mushrooms in the microwave on 50% power for about 2 minutes per cup of mushrooms. Reheat on the stovetop over medium heat in a non-stick skillet. Add a tablespoon of water to the skillet if they are dry. Heat through until the sauteed portobellos are steaming hot.

How to use Easy Sautéed Portobello Mushrooms

  • This portobello mushroom recipe makes a great side dish to go beef or poultry like this Roasted Crispy Chicken Thighs.
  • They make a great meaty component to any vegetarian meal. You can find lots of inspiration in my collection of Vegan recipes.
  • Add a buddha bowl with barley and soft-boiled eggs.
  • Put on top of burgers for an added earthy note.
  • Try in a quesadilla or grilled cheese.
  • Have them in whole-wheat crepes with shredded Gruyere cheese or crumbled goat cheese.
  • Add to omelets or low-carb egg bake.
  • They are also a great Meal Prep recipe to add to a variety of individually portioned meals.

Variations To Try

  • Instead of thyme, add a teaspoon of dried herb blend like Herbs de Provence or Italian seasonings.
  • Add a small splash of heavy cream or whipping cream to make them saucy. This is excellent with pasta! Add cooked peas and ham to make it a meal.
  • Omit the tarragon and use another fresh herb such as basil or chives.
  • Sprinkle with Asiago cheese, Parmesan or Romano.
  • Add crushed red pepper or red pepper flakes to the skillet to add a little heat!
  • Use 50% wid mushrooms blended with the portobellos to vary the textures.
Top view of fried portobello mushrooms in a pan.

Additional Portobello Mushroom Recipes To Try

Caramelized Onion and Portabella Mushroom Lasagna #lasagna #italianfood #lasagnarecipe

Portobello Mushroom Lasagna
crab stuffed mushroom on a red and white plate with salad

Crab Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms with Beef and Cheese
portobello mushroom sandwich with burger toppings on a plate

Portobello Mushroom Sandwich
roasted portobello mushrooms on a white serving plate topped with fresh thyme leaves

Roasted Portobello Mushrooms
Gluten Free Quinoa-stuffed Breakfast-mushrooms | Healthy Seasonal Recipes

Breakfast Stuffed Mushrooms

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter for healthy recipes delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Top view of a close up of sautéed portobello mshrooms in a skillet with a spoon in it and fresh herb leaves on top.

Easy Sautéed Portobello Mushrooms

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 11 reviews

  • Author: Katie Webster
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

These easy Sautéed Portobello Mushrooms are a succulent and savory side dish to add to a wide variety of meals.

Ingredients

Scale
  • 6 portobello mushrooms
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 medium shallot, minced
  • 1 teaspoon chopped fresh thyme
  • 3/4 teaspoon coarse kosher salt, or to taste
  • Freshly ground pepper, to taste
  • 1 tablespoon dry sherry (optional)
  • 1 teaspoon chopped fresh tarragon or 1 tablespoon chopped parsley (optional)

Instructions

  1. Remove stems from each mushroom and wipe the cap clean with a damp paper towel. Scrape the gills out of the cap with a spoon. 
  2. Cut mushroom caps into ¼ inch slices.
  3. Melt butter and oil in a large heavy skillet, preferably cast-iron over medium-high heat until hot and the mixture is foamy. Add garlic and shallot, and sauté for 30 seconds, stirring constantly. Add mushrooms, thyme, salt, and pepper, and cook, stirring often, until the mushrooms have released their juices and their juices have evaporated and then the mushrooms have started to caramelize and brown, 5 to 8 minutes. 
  4. Stir in sherry and cook stirring until the sherry has evaporated about 30 seconds. Remove from the heat and stir in tarragon or parsley, if using. Serve hot, warm, or at room temperature.

Notes

  • If you prefer not to cook with alcohol, you can skip the sherry altogether. Alternative spirits to try include white wine or Marsala.
  • These mushrooms can be made ahead of time and reheated in the microwave or on the stovetop over medium heat. Add a tablespoon of water to the skillet if they are dry.
  • Prep Time: 8
  • Cook Time: 7
  • Category: Side Dish
  • Method: Sauté
  • Cuisine: American

Nutrition

  • Serving Size: 1/3 of a cup.
  • Calories: 119
  • Sugar: 4
  • Fat: 7
  • Carbohydrates: 12
  • Fiber: 4
  • Protein: 4

Did you make this recipe?

Make sure you come back to the recipe post to leave a star rating and review.