I love having simple, easy to make and quick vegetable recipes. These Garlic Sautéed Mushrooms are exactly that and a perfect addition to steak or chicken!
How do you make healthy sautéed mushrooms?
Making mushrooms on the stovetop is simple and can be made quickly.
- Wash mushrooms and pat dry with a paper towel until dry
- Heat oil, butter and garlic in skillet
- Add mushrooms to skillet
- Sprinkle salt and pepper
- Cook 5-7 minutes on each side until mushrooms are tender
I do not remember being a huge mushroom fan until I had my boys. Something with my pregnancy hormones made me literally crave these vegetables and the obsession hasn’t ended!
I love mushroom pizza, mushroom sauce, sautéed mushrooms, stuffed mushrooms… I could go on and on.
What are mushrooms good for?
Mushrooms are packed full of nutrients, thankfully! So, my obsession is beneficial I guess!
- Immune boosting
- Good source of fiber and protein
- Packed with antioxidants
- many more health benefits!
For this recipe I am using baby portabella mushrooms. I recommend buying them whole because they will last longer that way. I have found that pre-sliced mushrooms don’t last nearly as long so keep that in mind when you are purchasing them at the store.
These Garlic Sautéed Mushrooms can be prepared in about 5 minutes.
I cut the stems off so they can cook evenly on the skillet. I used a cast iron skillet to prepare them but any skillet will work.
What do you eat mushrooms with?
Mushrooms are a great side dish for steak. I’ve included links to a few recipes I’d recommend trying as the main entree when serving mushrooms as a vegetable.
- Simple Skillet Steak with Pepper Gravy by Garnished Plate
- Perfect Slow Cooker Pot Roast by Bless This Mess
- Rosemary Steak Skewers by Whitney Bond
- Steak Bites with Garlic Butter by Dinner at the Zoo
Do you like mushrooms? What is your favorite way to eat them?
These Garlic Sautéed Mushrooms are so simple and quick to make and a perfect vegetable to accompany steak or chicken.
- 1 lb whole baby portabella mushrooms washed and dried
- 1 TBS olive oil
- 2 TBS butter
- 2 tsp minced garlic
- 1/4 tsp kosher salt
- 1/4 tsp pepper
Clean and dry mushrooms and cut off stems.
Heat olive oil, butter and garlic in skillet until garlic is fragrant.
Place mushrooms stem side down. Sprinkle salt and pepper on them and cook for approximately 5-7 minutes or until browned.
Flip mushrooms and cook until tender, an additional 5-7 minutes.
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