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Sauteed Portobello Mushroom with Butter Sauce

Sauteed Portobello Mushroom with Butter Sauce

This portobello mushroom with butter sauce dish is an easy side dish to pair with a meat or seafood. It's simple and consists of minimal ingredients.
Course Side Dish
Cuisine Western
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 388kcal
Author Liza Agbanlog


  • 1 lb portobello mushrooms (4 medium-size pieces)
  • 1 tablespoon finely chopped shallots
  • 2 cloves garlic , chopped
  • 2 tablespoons olive oil
  • ¼ cup butter , cut into cubes
  • ¼ cup chopped fresh parsley
  • Salt and Freshly ground black pepper


  • Using a damp paper towel, gently wipe tops of mushrooms, then remove the stems (save it for later use) and using a spoon, scrap away the black gills. Cut the mushrooms into ¼-inch thick pieces.
  • Heat oil and butter in a skillet over medium high heat. Add shallots and garlic and saute until butter has completely melted and begins to bubble, about 2 minutes.
  • Add mushrooms and saute, gently stirring until golden, about 6 minutes.
  • Stir in chopped parsley. Season to taste with salt and pepper.
  • Serve as a side dish.


Calories: 388kcal | Carbohydrates: 11g | Protein: 6g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 61mg | Sodium: 229mg | Potassium: 867mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1341IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg