Sautéed Portobello Mushrooms & Onions

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 the flavor with stuffing. I slice these thick and make a meal out of them.

To see my step by step directions with pictures and a printable recipe card click HERE.


  1. Sold on London Portabello market long ago as family who grew them used magic trick .Now world wide .Yes done your way is worth the missing stuffing

  2. I loved it the first time I saw it on your blog … and I still love it! On a weekend morning this is one of our favourites for breakfast! So, that’s a loud and clear YES from me!

      • Just coffee? I will not survive the day! Thank you, we are now on our way to bed after a delicious ‘braai’ of steak and South African “boerewors” (sausage) 🙂.

  3. Portobello mushrooms are delicious and your recipe looks yummy too! We grill them whole and use them as “veggie burgers.” A healthy and light meal option! 🙂

    • I have loved them every way they are prepared. My husband hates when I cook them because the entire house smells like mushrooms for hours and he hates mushrooms. 🤣

      • My mom made my father cook his potato pancakes in an electric skillet outside as the smell of the potatoes frying in the grease lingered for days as we didn’t have a hood over the stove.

Leave a Reply