Sauteed Portobellos – a delicious recipe with Mushrooms, Butter, Olive Oil, Shallot, Garlic, Kosher Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
To start, cut the bottoms and undersides off of the mushrooms.
2
Clean em really well with a lightly damp cloth and cut into about 1-inch pieces.
3
Dont cut them too small; they cook down a bit!
4
In a large frying pan over medium heat, melt 1 tablespoon of the butter and 1 tablespoon of the oil until hot.
5
Add the chopped shallot.
6
Cook for approximately 3 minutes, until translucent.
7
Add the garlic and cook for another 60 seconds or so, until the garlic is cooked but not burned!
8
Add the mushrooms and move them around in the pan a bit to get them covered in the butter and oil.
9
Cook them for about four minutes, add remaining butter and oil, then flip them over and cook for another three to five minutes.
10
Season with salt and pepper.
11
Serve.
285
kcal
Calories
31
g
Fat
2
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 whole Large Portobello Mushrooms, 2 Tablespoons Unsalted Butter, 1- 1/2 Tablespoon Olive Oil, 1 whole Shallot (roughly Chopped), and more.
Yes, Sauteed Portobellos falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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