Sliced & Sautéed Portobello Mushrooms


Portobello Mushrooms sliced thick and sautéed in butter with onions and seasonings. These mushrooms are large enough to stuff but I love the taste too much to hide with the flavor of stuffing. I slice these thick and make a meal out of them.


Rinse the mushrooms and pat dry with a paper towel.


Slice about 1/2” thick.


Melt butter in a large skillet over medium-low heat.


Add the sliced onion to the

skillet cooking until almost tender.


Place the slice mushroom pieces flat in the skillet.


Sauté until your desired doneness, turning

over halfway through cooking. I like

mine a bit more solid but cooked through.


Serve immediately.

Sliced & Sautéed Portobello Mushrooms



  • 3 large Portobello mushroom caps
  • 3 Tbsp. butter
  • 1 small onion, sliced
  • garlic powder, to taste
  • salt, to taste
  • pepper, to taste


  1. Gently rinse the mushroom caps and pat dry with a paper towel. 
  2. Slice the mushrooms about ½” thick.
  3. In a large skillet over medium low heat, melt the butter.
  4. Add the sliced onion to the skillet and cook until almost tender.
  5. Place the sliced mushrooms into the skillet. Sprinkle with garlic powder, salt and pepper.
  6. Cook until desired doneness turning over halfway through cooking.
  7. Serve immediately.


    • I like a mild garlic flavor and fresh is too harsh for my taste. However, I do like the minced garlic that comes in a jar. I use to not be able to tolerate it at all but I have gradually learned to like it better. I really add it for my husband as he loves it like you!


    • They are huge and I slice them thick. A lot of people use the entire mushroom cap and grill it then use it in place of the hamburger or make a hamburger and us it as the top bun. Thank you Ultra! ❤️


  1. I love portebello mushrooms. We use them as veggie burger options for bbqs and they taste so yummy. Your recipe looks great too and with the butter! Will have to try!


  2. Hi Diane, I’m vegetarian and use these in some dishes instead of meat due to the texture and thickness of them. Also whole or sliced in veggie burgers or if i make meat alternative burgers i use them instead of the burger buns.
    I love these mushrooms they are so versatile.


  3. I see you have used your Kyocera knife for the cutting of the mushrooms 😉.
    We have just bought 4 huge portebello mushrooms today, but they will be the “buns” for our burgers tonight filled with garlic butter and melted cheese. But there are no reason to buy more and try out your recipe as it really looks tasty 😊.


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