These Sautéed Mushrooms with Balsamic & Parmesan Are as Simple as It Gets

These Sautéed Mushrooms with Balsamic & Parmesan Are as Simple as It Gets

Tender cremini mushrooms soak up the tart-sweet flavor of balsamic vinegar, while nutty Parmesan cheese adds a savory note. This easy technique works well with other mushrooms too, like oyster mushrooms or shiitakes, so feel free to mix it up. Serve this big-flavored side alongside grilled steak, or make it a main dish by serving the mushrooms topped with a poached egg and a slice of grilled bread.

Active Time:
15 mins
Total Time:
15 mins
Nutrition Profile:
Sesame-Free,Healthy,Diabetic,Nut-Free,Healthy,Soy-Free,Healthy Vegetarian,Egg-Free,Gluten-Free


  • 2 tablespoons extra-virgin olive oil
  • 1 pound cremini mushrooms, sliced
  • 3 cloves garlic, finely chopped
  • 2 teaspoons fresh thyme leaves
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons grated Parmesan cheese


Step 1

Heat oil in a large skillet over medium-high heat. Add mushrooms in an even layer; cook, undisturbed, until browned on the bottom, 4 to 5 minutes. Stir; cook, stirring occasionally, until tender and browned, about 5 minutes.

Step 2

Add garlic, thyme, salt and pepper; cook, stirring constantly, until fragrant, about 1 minute.

Step 3

Remove from heat; add vinegar. Stir until the mushrooms are well coated and the vinegar is mostly evaporated, about 1 minute. Transfer to a platter or individual plates; top with Parmesan.

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