Saute Baby Bella Mushrooms with crisp white wine and butter for the perfect steak, salad or burger in only 15 minutes.
Recipe | Portobello or Portobella Mushrooms?
I will admit that, until today, I didn’t realize there was a difference. Mom always buys the sliced Baby Bellas at the store. It’s a regular in our grocery list. Our only question is whether to buy the 8 ounce package or the 16 ounce package.
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What’s the difference between Portabella and Portobello mushrooms?
Neither of us knew that there was a difference between Portabella Mushrooms and Portobello Mushrooms other than the obvious.
I’ve been using the term Portobello throughout my recipes, never realizing that there was a reason for the A in the smaller ones.
As it turns out, my favorite little Baby Bellas are actually Cremini mushrooms and are simply the new, tender baby portobello mushroom. The same mushroom except the baby version.
I could have figured that out on my own, of course. What I didn’t know is that the baby mushroom is distinguished by the A in Portabella. It’s not a cute marketing name like I thought.
Portobello (with the O) is the name for the same mushroom when it has fully grown.
Can I eat the stem of a portobello mushroom?
Although we always buy the Baby Bellas, it’s good to know that, when using the larger, mature Portobello mushrooms, you should cut off the stem and scrape out the inside ribs. Good tip!
Oh, don’t worry. They’re still edible. Apparently the stem isn’t all that tender, though, and cooking with the ribs turns your food black. Yikes!
For the Baby Bella mushroom, feel free to eat the entire thing. The stems are just as soft and tender as the rest of the mushroom.
Can I use white button mushrooms?
Yes! Be aware that sauteed white button mushrooms are from the same family of mushrooms, but the flavor isn’t as complex as Cremini (Baby Bella) mushrooms. Use either white button or Baby Bella. Your choice.
Sauteed white button mushrooms are just as delicious but they don’t have the same depth and earthy flavor of baby bella.
Cook’s Illustrated did a side-by-side comparison of white button and Cremini mushrooms.
Sauteeing the Mushrooms
These flavor-packed little morsels of goodness are sauteed in butter first. Melt the butter and then turn the heat to low so you don’t burn the butter or the mushrooms.
Note that I’m using an 8-ounce package of sliced Baby Bella mushrooms for this recipe. You may know 8 ounces to be a cup but that’s a liquid measurement and doesn’t apply here. The 8-ounce package of Baby Bellas is actually about two cups of sliced mushrooms.
1. Melting the real creamery butter is only the first step to sauteeing the best mushrooms.
2. Once you have the mushrooms coated in butter, cover and saute for about 5-7 minutes.
They’re going to soak up all the butter but, because you have the lid, the moisture isn’t going to escape much.
3. After the mushrooms have begun sauteeing, add your seasonings, white wine and Worcestershire sauce.
You’re getting the garlicky taste of the Worcestershire sauce as well as the crisp dryness of the wine.
4. With the liquid added, stir until well coated and increase the heat as necessary so it gets bubbly. Allow to cook until there is almost no liquid remaining.
There will be very little sauce since it turns into a nice carmelized glaze on the mushrooms. Yum!
I don’t mind telling you that I ate every single one of these mushrooms right after these photos. I didn’t wait for anything else to go with them. I just ate them, just like this. Incredible and so easy!
What pairs with sauteed mushrooms?
These Baby Bella Mushrooms would be an excellent side dish for my Tuscan Chicken for Two. An 8-ounce package of sliced Baby Bellas turns out to be the perfect amount for two (or three) people.
If you have more will power than me, you could use these mushrooms to top a pizza as well. There is no way I could have waited, though.
These would be incredible served with a juicy steak or on top of a hamburger with some melty cheese. My mouth is watering!
Make it a meatless meal by adding some fresh Italian Wheat Pesto Bread recipe.
Reducing the salt
If you feel like the sodium (salt) content is too much, try using a low sodium Worcestershire which should help significantly. You can also reduce or omit the salt itself.
My personal favorite way to reduce the salt, though, would be to simply double the mushrooms in the recipe and keep the other ingredients the same.
You can never have too many, right? Instead of buying the 8-ounce package of sliced mushrooms (which is about two cups), try getting the 16-ounce package or buy two of the 8-ounce packages.
Recipe
Sauteed Baby Bella Mushrooms Recipe
For more information, be sure to check the recipe details in the attached 24Bite® post.
Equipment
- Medium skillet with lid
Ingredients
- 3 tablespoons Unsalted Butter
- 8 ounces Baby Portobello Mushrooms, sliced, yields about 2 cups
- ½ teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Worcestershire Sauce
- ¼ cup White Wine
Instructions
- Melt butter in skillet over medium heat. Swirl to distribute. Reduce heat.
- Add sliced mushrooms to butter, stir to coat. Cover and cook on low 7 minutes, stirring occasionally. Increase heat to medium
- Add salt, pepper, garlic powder, Worcestershire and wine. Stir. Leave uncovered and cook until liquid is absorbed, about 5 minutes.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
© 2019-2021 Kim Guzman and Christian Guzman. All rights reserved. Subscribe to 24Bite email newsletters.
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Holly says
Too much salt for 8 oz. Mushrooms Good Luck !
Christian Guzman says
Thanks for visiting! You might want to try one of the bigger containers of baby bellas. I think it’s 16 ounces or maybe two of the 8 ounce containers. Or, perhaps cut all the sodium down as you prefer. Enjoy!
Bintu | Recipes From A Pantry says
These sound delicious served this way! I love mushrooms, they’re so good!
Anita says
Yummy! This is very close to how I usually prepare my mushroom too, but I usually use soy sauce instead of Worcestershire. 🙂
Nathan says
I’m a huge fan of mushrooms, but I never knew about the distinction between portobello and portabella until now! Looks delicious 🙂
Shadi Hasanzadenemati says
Love how easy this recipe is. It’s perfect for our family!
Kelli says
I don’t know much about mushrooms as I never had them growing up. Thanks for such an informative article! I’m excited to try the recipe soon!
Cathleen says
I LOVE a good mushroom recipe, and this one sounds like a winner! I am making it tomorrow morning, thank you so much for the recipe 🙂
Adrianne says
Yum!! Mushrooms are my all time favourite vegetable and yours look SO tasty!! I love how simple this recipe is but I bet they taste amazing, thanks!
Patty at Spoonabilities says
Simple, delicious and absolutely so perfect! These mushrooms will be great with anything!
Sara says
Love the recipe, so simple and satisfying, pure delicious.
Dannii says
We love mushrooms, so we are always looking for new ways to use them and these look delicious.
Cheryl says
I was looking for a way to step up my baby bella mushrooms and this was perfect! After I sauteed them, I transferred them, just the mushrooms, not the sauce, to another pan, covered and set it on saute. They were very moist and didn’t dry out. I used the pan I sauteed them in to cook the salmon and everything turned out so delicious and complimentary!
Christian Guzman says
That sounds really tasty! Thanks for letting me know. I may need to try that as well. I love salmon.
Helen Tindall says
I made the recipe. It was very good and I had them over my salad. Thank you again
Christian Guzman says
That’s wonderful! Thanks so much for visiting!
Jonnie says
I plan to use sautéed mushrooms in a tuna casserole. On Rachael Ray, I learned she froze sautéed mushrooms to keep on hand. I’m doing that today. I’m trying your recipe! Looks great!
(FYI…someone mentioned soy. For those interested in cutting sodium with soy flavor, try Braggs Coconut Aminos for soy substitute. It’s a lower sodium alternative.)
Christian Guzman says
That’s brilliant! I never thought to freeze them in batches. Of course, I sit there and eat them all by the boatload. I’ll try to make double next time so I can do that too. Thanks for the idea!
Lori says
Do you wash mushrooms before cooking? And freeze leftovers?
Christian Guzman says
I always rinse mushrooms and paper towel dry them before cooking. I never really thought about it. I wash all fruit and vegetables. I haven’t tried freezing mushrooms but someone else in comments suggested it and I plan on trying it the next time I can get more. I want to make double and try it out.