Healthy Sautéed Mushrooms

Looking down on sautéed mushrooms on a plate with whole mushrooms and a chef's knife around the plate.

Healthy Sautéed Mushrooms

This sautéed mushroom recipe features tender Portobello mushrooms cooked to perfection and drizzled with a savory olive oil and balsamic vinegar dressing. The result is a dish bursting with rich flavors and hearty goodness.

Course Side Dish

Cuisine American

Diet Vegan, Vegetarian

Prep Time 8

Cook Time 10

Total Time 18

Servings servings

Calories 27kcal

Author Marly McMillen

Ingredients

2 lbs Portobello mushrooms (cut big ones in half)
1 teaspoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh parsley
Optional add-ins: minced garlic, salt and pepper to taste.

Cups - Metric

Instructions

Wash mushrooms thoroughly. and cut into equal slices.
Heat skillet over medium heat. Add sliced mushrooms. Drizzle with olive oil and vinegar and cook until tender.
Serve mushrooms with chopped fresh parsley.
To freeze mushrooms, let them come to room temperature and then transfer to a freezer-safe bag or container. You can flash freeze them first by lining them up on a tray (not touching), then freeze for 30 minutes. Once mostly frozen, transfer them to a freezer bag or container. Flash freezing prevents the mushrooms from sticking together.

Notes

How to Sauté Mushroom Tips:

Ingredient Prep Tip: To ensure even cooking, try to slice the mushrooms into uniform thicknesses.
Flavor Variations: Experiment with additional flavorings such as minced garlic, thyme, or rosemary for a different taste profile.
Cooking Variation: For a deeper flavor, consider roasting the mushrooms in the oven instead of sautéing them on the stovetop.
Storage Tip: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.

Nutrition