posted in 5 SmartPoints

Balsamic Sauteed Mushrooms

I could munch on these as a side-dish to any meal- they’re deliciously addicting! >   Balsamic Mushrooms

Balsamic Mushrooms
Do you like mushrooms?  No… I mean, do you REALLY LIKE MUSHROOMS?  Because if you really like mushrooms, then you’ll most likely love this easy side-dish recipe.

Baby bella mushrooms are simply sauteed with garlic and butter and olive oil.  A sweet mix of balsamic vinegar and brown sugar is mixed in at the end to glaze the mushrooms and give them their fabulous flavor.

I’d personally eat sauteed balsamic mushrooms in and around anything- every single day.  On burgers they are sublime.  In pasta they are fantastic.  With steak they are perfect.  And when sauteed mushrooms are served as a simple side dish, you’ll wish you made a double batch!

Balsamic Sauteed Mushrooms #recipe -

So what do you think, fellow Mushroom Lovers?  Will this recipe do it for you?  Are you as crazy about this little vegetable as I am?  I hope so, because I fear that people who aren’t drawn to mushrooms are really missing out big-time.

Balsamic mushrooms are such a droolworthy side dish recipe for mushroom lovers.  My husband and I ooed and ahhed over the delicious taste of the sweet and tangy glaze.  It’s a good thing my 13-year old won’t touch a mushroom, because we gobbled up every bite!

I’d recommend serving balsamic mushrooms as a side to steak, chicken, pork a beef roast or even fish.  In other words, they’d be perfect with anything and everything.  The best part is- they can be whipped up in a matter of minutes!

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 12 minutes

Balsamic Sauteed Mushrooms


  • 1 tablespoon balsamic vinegar
  • 2 teaspoons brown sugar
  • 1 tablespoon water
  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 pound cremini (baby bella) mushrooms, cleaned and quartered
  • 1/4 teaspoon Kosher salt
  • 1 teaspoon minced garlic
  • freshly ground black pepper


  1. In a small dish, whisk together the balsamic vinegar, brown sugar and 1 tablespoon water.
  2. In a large skillet, heat 1 tablespoon of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat.
  3. Let the mushrooms cook undisturbed for 2 minutes and then stir once. The pan will look dry, but keep the heat at medium-high and continue to cook, stirring infrequently, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more (the bottom of the pan will be brown).
  4. Turn the heat to low, add the garlic and the remaining 1 tablespoon butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Carefully add the balsamic mixture. Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms, 15 to 20 seconds. Season with few grinds of pepper.
  5. Transfer the mushrooms to a serving dish, scraping the pan with a rubber spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.


  • Rinse your mushrooms, but give them time to dry completely before preparing this recipe. They won't brown as well when wet.
  • Nutritional Information per serving (Serving size: 1/4th of the recipe) Calories: 150, Fat: 13g, Saturated Fat: 4.5g, Sodium: 220mg, Fiber: 2g, Protein: 3g, Cholesterol: 15mg, Carbohydrates: 9g
  • Weight Watchers POINTS: Freestyle SmartPoints: 5, SmartPoints: 5, Points Plus: 4, Old Points Program: 4
SOURCE: (barely adapted from Fine Cooking)

Here are a few more recipes for sauteed mushrooms you may enjoy:

23 Responses to “Balsamic Sauteed Mushrooms”

  1. postedSep 30, 2014 4:23 AM

    I love mushrooms so much! This is definitely a fabulous recipe that I’ll be trying soon!

  2. postedSep 30, 2014 5:05 AM
    Heather Fuller

    This is right up my alley and close to a recipe I came up with. But this definitely has a nice twist. I am going to try it with steak this weekend.

  3. postedSep 30, 2014 6:04 AM

    We love, love mushrooms over here! And these do look like the perfect side dish. And you made these look so inviting and delicious! Pinned 🙂

  4. postedSep 30, 2014 6:58 AM

    Well I REALLLLLYYYY love mushrooms!!! I can eat them as a meal and always order them when they’re on a menu… even loved them as a kid. Yours look delicious and so easy to make! Can’t wait to try your recipe soon.

  5. postedSep 30, 2014 7:12 AM

    Sounds like a greeeaaat side dish — perfect for the thanksgiving long weekend!!

  6. postedSep 30, 2014 9:18 AM

    Mushrooms are one of my absolute favorite things… I LOVE them and love them especially with balsamic on them! Great recipe!

  7. postedSep 30, 2014 11:16 AM

    We love mushrooms especially my husband who is a HUGE mushroom lover and I can’t wait try making this for him. Such a great and flavorful side dish! Pinning 🙂

  8. postedSep 30, 2014 11:47 AM

    yum. Balsamic mushrooms are one of my favorite ways to prepre th. I never thought to add brown sugar! Thanks for the tip!

  9. postedSep 30, 2014 11:56 AM

    Mushrooms are one of my favorite things on the planet, and I could eat that entire bowl! I just love balsamic, too!

  10. postedSep 30, 2014 5:27 PM

    This looks awesome!

  11. postedSep 30, 2014 9:31 PM

    These mushrooms look so good!! My hubby and I would devour them!

  12. postedOct 1, 2014 12:32 AM

    Would like to ask your permission to share some of your recipes.

    • postedOct 1, 2014 9:42 PM

      no, thanks 🙂

  13. postedOct 2, 2014 7:14 PM

    Salt mushrooms at the end when you season with pepper. Saute the mushrooms without the salt. The salt will pull the water out of the mushrooms and you’ll end up with shriveled, rubbery, sad mushrooms. Allowing them to keep their natural moisture and brown up and caramelize without the salt first will yield lovely plump tasty mushrooms. You can taste at the end and determine if salt is even needed and then season with it when you add your pepper.

  14. postedNov 5, 2014 10:34 AM

    FABULOUS!!! I just made a small batch for lunch to test the recipe. I am so surprised at how delicious they actually are!! I cannot wait to make them for the family… easily a new holiday side!

  15. postedDec 18, 2014 8:59 PM

    Tried this recipe and loved it. Shared with all my mushroom loving friends. Definatly a keeper, and sooo easy. Love the way it comes out all glossy. Yummmmmmy Wendy

  16. postedJan 3, 2015 1:53 PM
    Joe Kolar

    Got online to search for a sauteed mushroom recipe to go with a stuffed squash lunch and one hour later… WOW! a homerun. These shrooms were magical. Thanx recipe girl ~ Joe

  17. postedNov 6, 2015 2:26 PM

    I made this dish on a whim and they were absolutely delicious! Like mushroom candy! They will definitely be added to our repertoire.

  18. postedJan 2, 2016 10:09 AM

    Tasted really good.  Pinned

  19. postedJan 16, 2016 7:17 AM

    This recipe has been jacked from another site. The least you could do is give credit. I found the blog of the owner of this recipe and recipe girl has literally copied what the OP wrote. Down to the orange brown color, to the tip about wet mushrooms, at least state you didn’t come up with this on your own. “I found a recipe I liked a lot and I tweaked it ever so slightly, but really thought it was worth sharing”- that’s all yo7 need. you don’t even have to say where you got it, jeez, just don’t try to own something that isn’t yours. Great recipe and all, but you didn’t come up with it.

    • postedJan 16, 2016 3:16 PM

      And that is why it says on the recipe that the recipe comes from Fine Cooking Magazine (not another blogger). I always state my source on the recipe if I did not create it myself. Regardless, it’s a delicious recipe.

  20. postedJul 2, 2016 6:04 PM

    Delicious.   Thanks I was looking for a good balsamic recipe with mushrooms.   I only had peach white balsamic vinegar at home but it worked great with this dish.   And I also added a whole onion cut to large slices.     

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