Garlic Butter Portobello Mushrooms with Crispy Panko Topping
Buttery portobello mushrooms are sautéed with garlic and thyme, then finished with a crispy toasted Panko topping. This easy side dish is rich, savory, and ready in about 20 minutes.
- Prep10 min
- Cook12 min
- Total20 min
- DifficultyEasy
- Servings4
These garlic butter portobello mushrooms are a quick and satisfying side dish that pairs beautifully with steak, chicken, or pasta. The mushrooms are sliced, caramelized in olive oil, and finished with butter and garlic for a rich, savory flavor.
A crunchy Panko breadcrumb topping adds texture and a toasty note, while optional Parmesan cheese brings extra umami. Ready in just 20 minutes, this recipe is perfect for busy weeknights or as a last-minute addition to a special dinner.
Ingredients
Servings
Converted amounts are rounded.
Method
- Add 1 tablespoon butter and Panko crumbs to a pan over medium heat. Cook, stirring, until lightly toasted. Transfer to a dish and set aside.
- Wipe mushrooms clean with a damp paper towel. Using a spoon, scrape and gently remove the gills underneath. Slice mushrooms ¼-inch thick.
- Heat olive oil in a frying pan over medium-high heat. Add thyme and mushrooms, stirring just to combine.
- Cook mushrooms for 4 to 5 minutes without stirring, until caramelized on one side. Stir and continue cooking until mushrooms are cooked through. Add remaining 1 tablespoon butter, garlic, salt, and pepper to taste. Cook for 1 minute more.
- Sprinkle the toasted Panko crumbs over the mushrooms (add Parmesan cheese if using) and serve immediately.
💡 Tips
- For best caramelization, don't overcrowd the pan; cook in batches if needed.
- You can use fresh thyme instead of dried; double the amount.
- To make it gluten-free, use gluten-free Panko breadcrumbs.
Inspired by a recipe from Spend With Pennies