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Simple Sautéed Portobello Mushrooms – vegetarian recipe
Stav Kogan

Simple Sautéed Portobello Mushrooms

Craving a satisfying, 'meaty' meal that's incredibly simple to make? These sautéed portobello mushrooms are a game-changer. With their rich, umami flavor and hearty texture, they shine as a standalone steak, a juicy burger patty, or a savory addition to any salad.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 2 serving
Calories: 69
Ingredients Method Nutrition

Ingredients
  

  • 1 to 2 tbsp / 15 to 30 mL vegan butter or olive oil
  • 2 large whole portobello mushrooms
  • Salt and freshly ground black pepper, to taste
  • Gently wipe mushrooms clean with a damp paper towel instead of rinsing them. They act like sponges and will become waterlogged, preventing a good sear.
  • Avoid overcrowding the skillet. Cook in batches if necessary to ensure the mushrooms sauté and brown rather than steam.
  • For a more steak-like texture and to help them cook evenly, lightly score the top of the mushroom caps in a diamond pattern before cooking.
  • Elevate the flavor by adding a splash of balsamic vinegar, a sprinkle of garlic powder, or fresh thyme to the pan during the last minute of cooking.

Method
 

  1. Gently wipe the portobello mushrooms clean with a damp paper towel and remove the stems. 2.
  2. Heat the vegan butter or olive oil in a large skillet over medium-high heat until it shimmers. 3.
  3. Place the mushroom caps in the hot pan, gill-side up, ensuring they don't overcrowd the pan. 4.
  4. Sprinkle generously with salt and pepper. 5.
  5. Sauté for 4 minutes, until the mushrooms have released their moisture and the bottoms are nicely browned. 6.
  6. Flip the mushrooms and cook for another 2-3 minutes, until tender and heated through. 7.
  7. Serve immediately as a main, in a burger, or sliced over a salad.

Nutrition

Calories: 69kcalCarbohydrates: 4gProtein: 2gFat: 6g

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