This 3-ingredient recipe for Garlic Portobello Mushrooms is the perfect delicious side dish all year-round. Grill them in the summer and sauté in winter!
Next to a grilled rib-eye (medium rare, thank you very much), grilled portobello mushrooms are my favorite meaty dish.
Or, in this case, sliced and sautéed.
These garlic portobello mushrooms are to die for. I made them for the first time last week after coming into a rather large amount of portobellos - what to do with them all?
Stuffing was my first thought - perhaps with freshly grilled vegetables and a little feta or goat cheese, and/or a drizzle of dressing - but I didn't have what I needed on hand. I was on my own for the evening so I also didn't want to cook too much food.
So I decided to just slice them and give them a quick sauté along with a bit of garlic.
That's when I remembered the Pecorino Romano in my refrigerator, just waiting to be grated over the top of these hot, delicious little beauties.
And, aside from the salt, pepper and a little oil used for sautéeing - those three ingredients are all that went into this dish. It didn't then - and doesn't now - need a single thing more.
The garlic and cheese simply enhance the earthy flavor of these meaty mushrooms and made the perfect side dish. Or, in this case, the main dish - yep, I ate the entire pan. Not in one sitting, of course - half at dinner, half at late-night snack (they're delicious at room temperature).
Don't be alarmed or think it's a typo when you see "HIGH" heat in the recipe. Mushrooms are best when cooked over a high heat - the real cooking begins only after they've released their moisture and it's evaporated; that's when the browning starts.
You want your portobello mushrooms to be browned because that's where all the flavor lies. Trust me on this one - your mushrooms (and your palate) will thank you for it!
Garlic Portobello Mushrooms with Pecorino Romano
This 3-ingredient recipe for Garlic Portobello Mushrooms is the perfect delicious side dish all year-round. Grill them in the summer and sauté in winter!
Ingredients
- 2 tablespoons canola or vegetable oil (can also use ghee)
- 4 portobello mushrooms, gills removed and thickly sliced
- 2 garlic cloves, minced
- ¼ cup or more finely grated pecorino romano (or Parmigiano Reggiano)
- kosher salt & freshly ground black pepper, to taste
Instructions
- Heat canola oil in a large skillet over HIGH heat. Add mushroom slices and cook, stirring occasionally until well browned, about 8 minutes.
- Reduce heat to medium. Add minced garlic and cook, stirring frequently, for another two minutes, tasting and seasoning with kosher salt and freshly ground black pepper.
- Place mushrooms on serving plate and grate cheese over the top.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 154Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 21mgSodium: 366mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 1gProtein: 8g
This data was provided and calculated by Nutritionix.
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Liz says
Made these tonight. Absolutely beautiful. I have lots of Thyme in my garden so added a generous amount near the end of cooking. The family have requested these again.
I served them with salmon, sugar snap peas and broccoli from the garden.
Kristy Bernardo says
Hi Liz,
Thanks so much for letting me know! Adding thyme sounds delicious. I really appreciate the feedback and I hope you have a great day!
-Kristy
Andriani Sophocleous says
I'm going to try these today thank you for recipe ally family love mushrooms
Gwen simplyhealthyfamily says
I adore portobellos! Thanks for this great recipe, I'll make it for myself the next time the boys have pizza 😉
Kristy Bernardo says
You'll love this one, Gwen! It's sooo good - one of my go-to's!
Melanie | Melanie Makes says
These look absolutely incredible, Kristy! Side dish? Ha! I'd take them for lunch right about now!
Kristy Bernardo says
I've had them for both lunch AND dinner, Melanie! 🙂
Tammy B. says
As a vegetarian, this looks like the perfect recipe. Easy steps, few ingredients and something you can barely mess up if you wanted to.
Kristy Bernardo says
Thanks, Tammy!
Oana @Through Oana's Lens says
I adore mushrooms! I have to try your recipe this week!
the wicked noodle says
I'm so glad, let me know if you do! Thanks, Oana 🙂
Becca @ Amuse Your Bouche says
These look incredible! I love easy but delicious side dishes like this! And I LOVE both portobellos and garlic so these are right up my street 🙂
the wicked noodle says
Me too, Becca!! Thanks so much 🙂
Farah @ The Cooking Jar says
Love Portobellos. I love how meaty they are, how earthy they taste and their texture. These mushrooms look like a great way to cook mushrooms easy.
the wicked noodle says
Thank you, Farah!
PassTheKnife says
I agree, if these were on the menu, this would be the main dish for me! These are making my mouth water, I can't wait to try them.
the wicked noodle says
Thanks, PTK, you'll love them!
Christie - Food Done Light says
Simple but delicious. Love how brown the mushrooms are. Great recipe for a quick meal or a specia one.
the wicked noodle says
Thanks, Christie!
Julie @ Willow Bird Baking says
Oh man, I love mushrooms. This looks like a seriously delicious side dish. Pretty low carb to boot!
the wicked noodle says
Thank you, Julie!