Food + Drink Side Dishes

Sautéed Portobello Mushrooms with Rosemary and Garlic

When it comes to making meals during the week, simple sides are definitely key. You really don’t need to spend a lot of time in prep and cook time to create a dish that is flavorful and satisfying.

sauteed portobello mushrooms

Enter: sautéed portobello mushrooms with rosemary and garlic. Justin absolutely loves mushrooms, but I must confess: I am not their biggest fan (gasp!!!). I love the flavor of mushrooms, I love the smell of mushrooms when they are cooked, but the texture freaks me out. Oh well. That does not mean mushrooms are off limits in our house! A dish like this one that is quick and easy to create is a staple in our home, and Justin can enjoy it as a flavorful treat.

sauteed portobello mushrooms


And I will use any excuse to use some of the rosemary coming out of our garden. I am probably starting to sound like a broken record when it comes to singing the praises of fresh herbs. The fresh rosemary smells incredible – it makes me want to grow a field filled with rosemary…just so I can enjoy the scent constantly. And my $3 plant I bought around my birthday in June has already provided me with more than double the rosemary I would have received if I paid for it at the grocery store. And this little plant just keeps growing…I am hoping to keep it around for quite some time!

Do you have a favorite quick side dish to make during the week? What is it?

sauteed portobello mushrooms

Sautéed Portobello Mushrooms with Rosemary and Garlic

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!




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  • I found your blog through Lauren at Fizz and Frosting… This looks so quick and tasty! I’ll definitely add this to my recipe box… I’ve been playing around with a kale caesar salad as a side at the moment. I’m completely obsessed, but have been trying to figure out a healthier version of the dressing! Details to come 🙂



    • Thanks for the kind words Maria!

      I am really trying to figure out how to fall in love with kale – everyone is on such a kick with it lately, but I think I haven’t had it served in a proper, good way yet. Perhaps I need to get some and play around with it in my kitchen. The caesar salad idea sounds really good!

      • For me Kale is something I have to force myself to eat. I’m glad its finally falling out of favor. mainly I use it in soup where I dont really have to notice it. I know its good for you but texture and flavor for me are not great. Italian Kale seems better than other variants on both. Peter

  • I love mushrooms – I eat them probably every day, either in my omelet or incorporated into a dish. This recipe looks DELISH.

  • I’ve just come across this recipe, 7 years after it was posted. Can you say what a pint of mushrooms is? I’ve not seen a liquid measurement used for a solid before. Normally I see grams (I’m not in the US) but can obviously translate your ounces into grams, as well. Alternatively, I sometimes see recipes specify a punnet, which is about 200 grams. Thanks in advance…

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