Garlic Butter Portobello Mushrooms

Garlic Butter Portobello Mushrooms are a savory 20-minute side dish. Portobello mushrooms are cooked until golden and caramelized, then topped with toasted breadcrumbs and Parmesan for an easy recipe that’s packed with rich, earthy flavor.

Holly’s Recipe Highlights: Portobello Mushrooms

Flavor: These savory mushrooms are made with buttery garlic, aromatic thyme, and a crisp, golden breadcrumb topping that adds a delicious crunch.
Why Make It: Ready in 20 minutes, without turning on the oven, this side dish pairs with almost anything!
Serving Suggestions: I love serving these mushrooms alongside teriyaki pork tenderloin, grilled chicken, or garlic butter steak bites.

Total Time: 20 Mins Servings: 4 Cooking Method: Skillet

Sliced portobello mushroom on a cutting board

Ingredient Notes

Portobello Mushrooms: Choose firm mushrooms with smooth, dry caps and no slimy spots. Wipe them clean with a damp paper towel, then remove the gills for a better texture and a cleaner-looking dish.
Butter: Dividing the butter allows the breadcrumbs to toast until rich and golden, while the remaining butter creates a flavorful garlic finish.
Panko Breadcrumbs: Toasting the breadcrumbs before adding them to the mushrooms keeps the topping light, crisp, and golden. Regular breadcrumbs can be used, but the topping will have a finer texture and less crunch.
Parmesan Cheese (optional): Adds a savory, salty, nutty flavor to the crispy topping.

Variations

Finish the mushrooms with a squeeze of fresh lemon juice or a splash of balsamic vinegar.
Add a pinch of red pepper flakes with the garlic for a little heat.
Swap the thyme for rosemary, parsley, or Italian seasoning to change the flavor.

How to Make Portobello Mushrooms

Prep the mushrooms and toast the Panko toppings (full recipe below).
Cook the mushrooms in olive oil with thyme, then add the remaining ingredients.
Finish by topping them with toasted breadcrumbs and Parmesan before serving.

Overhead shot of sauteed mushrooms in a pan with a spoon

Use a Large Skillet: So the mushrooms brown instead of steaming.
Don’t Stir Right Away: Letting the mushrooms sit helps them caramelize.
Add Garlic at the End: So it stays fragrant and doesn’t burn.
Toast the Panko Separately: So the topping stays crisp.

Saving Every Bite

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze.

Reheat in a skillet over medium heat until warmed through, adding a small pat of butter if they seem dry. The crumb topping will soften in the fridge, so add fresh toasted Panko before serving if you want the crunch back.

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 20 minutes

Add 1 tablespoon butter and panko crumbs to the pan over medium heat. Cook while stirring until lightly toasted. Place in a dish and set aside.
Wipe mushrooms clean with a damp paper towel. Use a spoon to scrape and gently remove the gills underneath. Slice mushrooms ¼” thick.
Heat olive oil in a frying pan over medium high heat. Add thyme and mushrooms stirring just to mix.
Cook mushrooms 4 to 5 minutes without stirring or until caramelized on one side. Stir and continue cooking until mushrooms are cooked. Add 1 tablespoon butter, garlic, salt, and pepper to taste. Cook 1 minute more.
Sprinkle Panko crumbs over mushrooms (with parmesan cheese if using) and serve.

Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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