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When you want a light side dish that can go with burgers, steak, or chicken, these easy sauteed mushrooms are just the ticket!

A perfectly grilled steak or buger is close to heaven. The only thing that can make them better is cheese. Or butter and garlic. Or, a heaping portion of healthy sauteed mushrooms.

Baby portabello mushrooms have a deep, earthy flavor that can shine all on it’s own. They have a net carb count of 1 per ½ cup, and are a good source of copper, niacin (vitamin B3), pantothenic acid (vitamin B5), potassium, phosphorus, and iron. B vitamins assist in the release of energy from carbohydrate, protein, and fat.

So, which is the correct way to spell or say it, “portabella” or “portobello”?

This depends on who you ask. Some will say that “portabella” is the female mushroom and “portobello” is the male mushroom. Others will say that it’s always “portobello” and that “portabella” is wrong. It’s just been used so often that people think it’s correct.

The name is used in England, Ireland, and other places around the world and it comes from Italian and means beautiful port. (porto = port, bello = beautiful). Portabella on the other hand is also Italian, but it means beautiful DOOR (porta = door, bella = beautiful) and while Beautiful Port (or Harbor) makes sense, Beautiful Door just sounds wrong when referring to mushrooms, right? So, for our purposes, we are going with “portobello”.

What’s the difference between baby bella and cremini mushrooms?

Honestly, nothing. They are actually the same mushroom. Cremini mushooms refers to when they are harvested young, with the cap still closed. When they are larger, they are referred to as just “portobello”. For marketing purposes, they are often called baby bella mushrooms at the store. Portobello mushrooms are the same family as white button mushrooms, they just have a slightly different strain that causes them to grow a tan cap.

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How do you clean a portobello mushroom?

Mushrooms are have some dirt still on them at the store, as they are low to the ground. The trick is to get them clean without getting them waterlogged. Mushrooms will absorb water and not brown nicely if they have too much water. They can end up mushy and gross.

The best way to clean a mushroom is by wiping them off with a damp towel. Simply wipe them off just before using. You will want to be sure to check for brown or mushy spots as well, and remove those parts before adding them to the recipe.

Are raw mushrooms safe to eat?

One study showed that raw mushrooms have a high level of agratine, and that can be a carcinogen. However, cooking them seemed to release the agratine. (source) Raw mushrooms are also thought to be indigestible and the only way to get their nutrients is to cook them. (source)

To be honest, I have always thought that raw mushrooms tasted funny, like cardboard and would rather have them cooked. Eating them sauteed or baked always seems to bring out their best flavor.

Are you ready for a delicious, easy sauteed mushroom recipe?

Ingredients:

1 pound baby bella mushrooms
4 Tablespoons butter
2 Tablespoons avocado oil or olive oil
1 teapsoon salt
1 teaspoon black pepper
3 cloves garlic, minced
½ cup shredded Parmesean cheese
3 Tablespoons dried parsley (optional)

Instructions:

Wipe the mushrooms off with a damp towel to remove dirt. You can leave the stems intact if you would like, or remove them and add to a different recipe.
Heat a large skillet over medium high heat.
Add the butter and avocado oil.
Pour the cleaned mushrooms into the pan, and season with salt and pepper.
Sautee over high heat, stirring occasionally for 7-10 minutes, until golden brown and soft.
Add the garlic and stir into mushrooms.
Remove from heat, and add Parmesan cheese and parsley. Serve cooked mushrooms immediately.

Do you eat mushrooms raw, or do you only have them cooked? Will you try this sauteed mushroom recipe? Be sure to let me know what you think!

Easy Sauteed Mushrooms

Ingredients

1 pound baby bella mushrooms
4 Tablespoons butter
2 Tablespoons avocado oil or olive oil
1 teapsoon salt
1 teaspoon black pepper
3 cloves garlic, minced
½ cup shredded Parmesean cheese
3 Tablespoons dried parsley (optional)

Instructions

Wipe the mushrooms off with a damp towel to remove dirt. You can leave the stems intact if you would like, or remove them and add to a different recipe.
Heat a large skillet over medium high heat.
Add the butter and avocado oil.
Pour the cleaned mushrooms into the pan, and season with salt and pepper.
Sautee over high heat, stirring occasionally for 7-10 minutes, until golden brown and soft.
Add the garlic and stir into mushrooms.
Remove from heat, and add Parmesan cheese and parsley. Serve cooked mushrooms immediately.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 284 Total Fat: 13.4g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 41mg Sodium: 470mg Carbohydrates: 7.5g Fiber: 2.3g Sugar: 2.1g Protein: 4.5g

While I do my best to make sure these numbers are accurate, please be your own best advocate and double check!

Author
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Zach

Zach is the author behind Easy Keto Dishes, a site that shares easy-to-make keto-friendly recipes and dishes.

Some of Zach's favorite keto resources include:

Perfect Keto: For those who are looking for easy supplements that support a Keto diet, Perfect Keto offers a variety of products that make it easy to stay in ketosis including keto bars, whey protein, and keto nootropics.

KetoLogic: For those who have a sweet tooth, KetoLogic sells keto-friendly chocolate candies with only 1g of net carbs & zero added sugars.

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