Portobello Mushrooms Sauteed in Garlic and Wine

Total Time
Prep 0 mins
Cook 15 mins

This was exported from Mastercook.

Ingredients Nutrition


  1. Bring medium-sized saute pan up to medium heat and add oil, onions, garlic and sugar. Saute until onions are soft, about 5 minutes. Add beef bouillon and wine; stir until bouillon dissolves.
  2. Saute until wine is mostly absorbed, about 4-5 minutes. Add mushroom caps and saute until soft, about 5 minutes total, turning to cook each side. Place caps on plate, topping with sauce from the saute pan. Serve hot.
Most Helpful

I forgot to take a picture which would have showed how beautiful this dish is. We really enjoyed this recipe, which I combined with http://www.food.com/recipe/cheddar-stuffed-mushrooms-342120. Everything came together quite nicely. I found that two bouillon cubes was too much so next time I will cut back to one. Also, my portobello mushrooms were not done after the five minutes but that worked out perfectly because I used the other recipe above and baked them in the oven to finish the cooking. Will definitely make again with the minor changes.

Veggie Girl Kacey January 10, 2011

This turned out really well. I didn't have the large caps, but did have sliced baby bella. I followed the rest of the recipe exactly and used approximately 4 ounces of the baby bella (half of the small containers). It tastes great as is, but with a sprinkling of parmesan cheese...YUM!

Siava May 24, 2009