Garlicky Buttery Panko Portobello Mushrooms
These quick sautéed mushrooms are savory and crunchy, making them the perfect partner for any dinner plate.
recipesbynani.comI love keeping this mushroom recipe in my back pocket for busy weeknights. Portobellos have such a wonderful meaty texture, and when you cook them with plenty of butter and garlic, they taste like a treat from a fancy steakhouse. The crispy Panko breadcrumbs on top add a satisfying crunch that makes them feel extra special.
My biggest tip is to make sure your pan is nice and hot before you add the mushrooms. This helps them brown beautifully instead of steaming in their own juices. You can serve these alongside a juicy steak or even pile them over a simple bowl of pasta for a quick meal.
🧺 Ingredients
- 4 large portobello mushroom caps
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup Panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- 1 tablespoon olive oil
👩🍳Instructions
- 1
Clean the mushroom caps with a damp paper towel and remove the stems. Slice the caps into half inch thick strips.
- 2
Heat the olive oil and one tablespoon of butter in a large skillet over medium high heat.
- 3
Add the mushroom strips to the pan in a single layer. Cook them for about five minutes until they are golden brown and tender.
- 4
Lower the heat slightly and add the remaining butter and the minced garlic to the pan.
- 5
Stir in the Panko breadcrumbs. Continue to cook for another two to three minutes while stirring frequently until the breadcrumbs are toasted and golden.
- 6
Remove from the heat, sprinkle with the fresh parsley, and season with salt and pepper to your liking.
💡 Tips
These mushrooms are best served immediately while the topping is still crispy. If you have leftovers, store them in an airtight container in the fridge for up to two days, though they will lose some of that crunch. You can reheat them in a dry skillet for a few minutes to help bring the crispness back.
Made this recipe? Let us know how it went.
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