Easy Portobello Mushroom Saute is a quick and simple dish bursting with rich, earthy umami flavor. This vegetarian (and easily vegan) side can be on the table in just about 15 minutes, making it perfect for busy weeknight dinners. We love serving these tender, savory mushrooms alongside grilled proteins or tossing them into pasta, salads or grain bowls to add savory, plant-based umami
Ingredients
- 3 tablespoons olive oil, divided, or more as needed
- 1 ½ tablespoons garlic flavored olive oil
- ¼ onion, cut into chunks
- 2 portobello mushroom caps, sliced
- salt and black pepper to taste
- freshly grated Parmesan
- freshly grated Asiago cheese
Instructions
- Gather the ingredients.
- Warm 1 1/2 tablespoons olive oil and garlic-flavored olive oil together in a skillet over medium heat until fragrant, about 1 minute. Stir in onions and mushrooms; reduce heat to low, and cook until the mixture has softened and caramelized, with browning around the edges, 8 to 12 minutes, adding additional olive oil if needed to prevent sticking.
- Turn off heat, drizzle with remaining 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.
