Sauteed Garlic & Balsamic Bella Mushrooms


It’s GRILLING season!!!!

Whenever I say things like that it reminds me of Bugs Bunny.  There is a classic cartoon where Bugs and Daffy go back and forth between “WABBIT SEASON”  “DUCK SEASON”  “WABBIT SEASON”  “DUCK…”

Anyway, now that I just totally aged myself, let’s talk mushrooms…..

Sometimes we  forget how versatile mushrooms really are.   There are a ton of varieties on the market today… Button, Shitake, Portobello, Cremini to just name a few….

For this recipe, we are using an easily found, common bella mushroom.  They are know for having a meatier, more substantial taste than say white mushrooms … which is probably why they are so popular in vegetarian and vegan diets.

They just have this great meaty texture and taste to them.


These baby bella mushrooms go UHhhhh-mazingly well with Steak.  They are juicy, they are tender and they are so flavorful.  I served them the other night at a dinner party with Filet Mignon and even the mushroom haters raised their eyebrows and nodded their head.

SCORE !!!  😀

It’s as simple as cleaning up the mushrooms and marinating them in this delicious balance of balsamic vinegar, soy sauce, olive oil and garlic.  Thyme goes really well with mushrooms too, feel free to add a sprinkle.

But DO NOT leave out the garlic!


Let them enjoy this delicious bath for a few minutes and soak up the seasonings.  They can either be sautéed in a cast iron skillet (MY preference), stainless steel, or (since it’s summer) skewer them and grill them!




Sauteed Garlic Balsamic Bella Mushrooms



  • 1 (8 oz) Pkg Organic Baby Bella Mushrooms
  • 2 Tablespoons Balsamic Vinegar
  • 1/2 Tablespoon Tamari (or Organic Soy Sauce)
  • 2 Cloves Organic Garlic, minced (or 1 1/2 tsp jarred)
  • 1 teaspoon Olive Oil
  • Pinch of Sea Salt, Black Pepper and Parsley


  1. Brush the dirt or any impurities off the mushrooms and cut them in half
  2. Combine all the ingredients for the marinade in a large bowl and add the mushrooms, toss to combine and let them marinade for about 20 minutes
  3. Heat up a cast iron skillet until hot and saute the mushrooms in a teaspoon of olive oil until they have released any liquid and start to brown
  4. Serve immediately or at room temperature

Recipe Source:
I used all organic ingredients when making this recipe, and hope you do too!  🙂

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