This sautéed mushroom appetizer is a wonderfully garlicky and cheesy way to start off just about any meal. Also great as a veggie side dish!
Looking for a stuffed mushroom appetizer instead? Try our crab stuffed mushrooms!
If you want to look like you slaved away in the kitchen (but actually didn’t), then this sautéed mushroom appetizer is going to become one of your favorite recipes! It’s fancy-schmancy looking and pretty darn tasty. The perfect appetizer or side dish, the fresh mushrooms, garlic, and onions will have your tastebuds dancing.
What’s better? This dish only takes 10 minutes of prep and 15 minutes of cooking time. Whether you’re making a large spread or looking for a quick dish to accompany your protein on a hectic weeknight, these sautéed mushrooms require little fuss and are so versatile.
How to Make this Sautéed Mushrooms Appetizer
This quick and easy appetizer calls for just 6 ingredients and a few simple steps. Below, find a quick hitter rundown of the recipe before you dive in.
- Clean the Mushrooms: One by one, rinse each mushroom under cool water and pat it dry with a paper towel. As you go, lay the mushrooms on a paper towel in a single layer to dry.
- Cook the Onions: In a skillet over medium heat (this skillet from Staub is the best to sauté in!), cook the diced onions in a bit of oil until they soften.
- Add the Mushrooms & Garlic: Next, add in the whole mushrooms, season them with salt, and cook them until they soften. Press fresh garlic into the skillet and stir to distribute it.
- Add the Parmesan: Finally, add the grated parmesan. Optionally, you can add a few cracks of black pepper. Serve and enjoy!
Tips & Tricks
Here you’ll find a couple of tips and tricks to help you make the best sautéed mushroom appetizer on the planet.
- Don’t soak your mushrooms. More often than not, people clean their mushrooms incorrectly. These veggies are super porous, so you should never soak them in water. Instead, rinse them under cold water, pat them dry with a paper towel, and let them dry fully in a single layer on a paper towel.
- Use whole mushrooms. While sliced sautéed mushrooms are delicious too, they don’t hold as much moisture as whole sautéed mushrooms. What makes this dish so amazing is how juicy each bite is and how easy they are to pick up with a toothpick.
- Press the garlic. If you don’t have a garlic press, you should think about investing in one. This handy little tool ensures that you break down each clove evenly, while also saving you prep time since you don’t need to peel the skins off!
- Experiment with different mushrooms and cheeses. If you have a different variety of mushrooms on hand, use it! This recipe is super versatile and can be made with everything from portobello mushrooms to shiitakes. The same goes for the cheese – swap out the parmesan cheese for blue cheese crumbles or even goat cheese if you’re in the mood!
Mushroom Stem Hack: Don’t throw away your trimmed mushroom stems! Freeze them and use them in stuffing or even as a part of the filling for homemade cabbage rolls.
Serving this Sautéed Mushroom Appetizer
These tasty mushrooms can be served as a healthy appetizer (serve alongside a cup of toothpicks for easy snacking!) or side dish for just about any meal. If you’re a vegetarian, serve them alongside buckwheat or quinoa for a healthy meat-free meal. If you’re a carnivore, they go wonderful alongside a cast iron ribeye or leg of lamb. If you’re lucky enough to have leftovers, they can be repurposed and added to this mushroom risotto.
Whether you have some leftovers you want to pop in the fridge or a ton of shrooms to freeze, find the best storage tips here.
- Refrigerator: If you plan to eat your sautéed mushrooms within a 3 days, store them in an airtight container in the fridge. This will keep them from drying out.
- Freezer: If you want to have sautéed mushrooms on hand for up to 3 months, allow them to cool down completely store them in a freezer-safe bag. To thaw, place them in the fridge overnight.
Reheating Tip: The best way to reheat sautéed mushrooms is in a skillet over medium heat or in the microwave for a couple of minutes.
What kind of mushrooms should I use?
Cremini mushrooms work great for this recipe. However, it’s super versatile so feel free to use your favorite funghi.
Do I need to remove the mushroom stems?
You don’t need to remove the mushroom stems entirely. Just make sure you cut off the dry ends.
How long will sautéed mushrooms last?
Sautéed mushrooms will last for up to 3 days when stored in an airtight container in the fridge.
Can I freeze sautéed mushrooms?
Yes, you can freeze sautéed mushrooms. To do so, allow them to cool down completely and store them in a freezer-safe bag for up to 3 months.
Can I slice the mushrooms instead of cooking them whole?
Yes, you can slice the mushrooms instead of cooking them whole. However, if you leave them whole you’ll get the benefit of all the moisture building up on the inside of the mushroom and a much juicier bite.
Other Mushroom Appetizers
- Easy Marinated Mushrooms – Mushrooms marinated in spices & peppers
- Pickled Mushrooms – Simple, tangy pickled mushrooms
- Grilled Zucchini and Mushrooms – Simple, minimal ingredient veggie side dish
- Mushroom and Cheese Sandwich – Grilled cheese with mushrooms
- Clean the mushrooms under cool water, pat them dry with a paper towel, and allow them to sit on a paper towel to dry. Note: Never let mushrooms soak in water, as they will lose flavor and absorb so much moisture they will be hard to sauté.
- Preheat a skillet with a little bit of hot oil over medium heat. Add the diced onions and cook until softened.
- Add the whole mushrooms to the skillet and season them with a bit of salt. Cook the mushrooms until they soften. Press fresh garlic into the skillet and stir to combine.
- Stir the grated parmesan into the skillet. Serve immediately and enjoy!