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Sauteed balsamic portobello mushrooms featured image.

Sauteed Balsamic Portobello Mushrooms

Sliced portobello mushrooms sauteed to perfection and finished with a touch of butter and balsamic vinegar.
Course Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 169kcal
Author James


  • 1 pound portobello mushrooms
  • 3 tablespoons olive oil
  • 2 tablespoons butter unsalted
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons parsley minced
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper


  • Remove portobello gills (optional), clean, and slice into ¼"strips.
  • Heat a pan to medium-high heat and let it get hot. Coat the bottom of pan with 1-2 tablespoons of olive oil and saute mushrooms. Do not crowd mushrooms. Work in batches if necessary.
  • After the mushrooms release their water (5-10 minutes), continue cooking until the mushrooms turn golden brown.
  • Turn heat to medium and add the butter. Cook for 1 minute, then add the balsamic vinegar. Sautee for 1-2 minutes more or until the mushrooms absorb the balsamic vinegar.
  • Turn off heat and season to taste with salt and pepper. Sprinkle fresh parsley on top and serve. Enjoy!



  • Buy fresh firm mushrooms that are nice and dry.  
  • Removing the gills is optional.
  • Do not overcrowd the pan.  If necessary, saute in multiple batches.
  • Thyme is also a great herb to pair with mushrooms - give it a try instead of the parsley if you are so inclined!
  • Leftovers can be refrigerated for up to 3 days and microwaved to reheat.


Calories: 169kcal | Carbohydrates: 4.1g | Protein: 4g | Fat: 16.3g | Saturated Fat: 5.2g | Cholesterol: 15mg | Sodium: 623mg | Potassium: 412mg | Fiber: 1.4g | Calcium: 3mg | Iron: 1mg