5 from 18 votes
Sauteed Balsamic Portobello Mushrooms
Sauteed Balsamic Portobello Mushrooms feature sliced mushrooms cooked until golden in olive oil, then finished with butter and balsamic vinegar to develop a deep, tangy glaze. Minced parsley, salt, and pepper are added at the end for freshness and seasoning. The pan-to-plate method enhances the mushrooms’ earthy flavor and tender texture.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
Calories:
169 kcal
Course:
Side Dish
Cuisine:
Italian
Ingredients
- 1 pound portobello mushrooms
- 3 tablespoons olive oil
- 2 tablespoons butter unsalted
- 2 tablespoons balsamic vinegar
- 2 tablespoons parsley minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Remove portobello gills (optional), clean, and slice into 1/4"strips.
- Heat a pan to medium-high heat and let it get hot. Coat the bottom of pan with 1-2 tablespoons of olive oil and saute mushrooms. Do not crowd mushrooms. Work in batches if necessary.
- After the mushrooms release their water (5-10 minutes), continue cooking until the mushrooms turn golden brown.
- Turn heat to medium and add the butter. Cook for 1 minute, then add the balsamic vinegar. Sautee for 1-2 minutes more or until the mushrooms absorb the balsamic vinegar.
- Turn off heat and season to taste with salt and pepper. Sprinkle fresh parsley on top and serve. Enjoy!
Cup of Yum
Notes
- Choose fresh, firm, and dry portobello mushrooms for best results.
- Removing the gills is optional and can affect texture and appearance.
- Do not overcrowd the pan; cook mushrooms in batches if necessary to ensure proper browning.
- Try thyme instead of parsley for a different flavor profile.
- Store leftovers in the refrigerator for up to 3 days and reheat in the microwave.
Nutrition Information
Calories
169kcal
(8%)
Carbohydrates
4.1g
(1%)
Protein
4g
(8%)
Fat
16.3g
(25%)
Saturated Fat
5.2g
(26%)
Cholesterol
15mg
(5%)
Sodium
623mg
(26%)
Potassium
412mg
(9%)
Fiber
1.4g
(6%)
Calcium
3mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 169
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 4.1g | 1% |
| Protein | 4g | 8% |
| Fat | 16.3g | 25% |
| Saturated Fat | 5.2g | 26% |
| Cholesterol | 15mg | 5% |
| Sodium | 623mg | 26% |
| Potassium | 412mg | 9% |
| Fiber | 1.4g | 6% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.