Sautéed Portobello Mushrooms with Rosemary and Garlic
  • 1 pint baby portobello mushrooms (whole)
  • 1 tsp olive oil
  • 2 garlic cloves, minced
  • 2 sprigs fresh rosemary, chopped
  • salt and pepper, to taste
  1. Gently rinse/clean mushrooms. If you need to remove a bit of dirt remnants on top of the portobellos, you can use a damp paper towel to gently brush it off. Chop the mushrooms into quarters (or in half if they are especially small).
  2. Heat a saute pan over medium heat. Add the olive oil to the pan along with the minced garlic. Sauté 1-2 minutes, until the garlic becomes fragrant. Add mushrooms, rosemary, and a pinch of salt and pepper to taste.
  3. Sauté 5 minutes, until mushrooms are browned. Remove pan from heat and serve. Enjoy!
Recipe by Helpful Homemade at