Sautéed Portobello Mushroom Recipe with Bacon
Earthy mushrooms sautéed with onions and bacon. An easy side dish for most any meal!
Servings 4
Calories 124kcal
Ingredients
- 8 ounces baby bella mushrooms whole mushrooms or sliced
- 2 slices bacon thick cut bacon, cut into thin strips
- ½ yellow onion sliced into wedges
- 2-3 tablespoons butter
- 1 tablespoon ranch dressing mix
Instructions
- Dice bacon. Place cold skillet on stovetop add bacon and cook over medium heat. Saute until crisp, about 10-15 minutes. Remove from skillet with slotted spoon. Remove excess oil from pan and save for another use. Keep all the brown bits in the pan!
- Now add the butter, mushrooms and onion slices. Increase the heat to medium-high. Spread the vegetables out evenly in the pan. Cook for 5 minutes, do not move the mushrooms.
- After 5 five minutes, stir the vegetables and saute for another 5 minutes.
- Sprinkle with ranch seasoning mix and stir well. Add the bacon back to the pan and stir to combine.
- Remove from heat, sprinkle with parsley if desired. Serve immediately.
Notes
- Store mushrooms in the refrigerator in paper bag.
- Clean mushrooms with a damp paper towel.
- Do not clean mushrooms until you're ready to use them.
- They need to be used within 3-5 days of bringing them home.
- Be sure to cook mushrooms on medium to medium-high heat so they sauté rather than steam.
- Season mushrooms at the end of cooking.
Nutrition
Calories: 124kcal | Carbohydrates: 5g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 407mg | Potassium: 224mg | Fiber: 1g | Sugar: 2g | Vitamin A: 179IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg