Super savory and flavorful and so easy to put together, these Italian sauteed mushrooms are a total crowd pleaser.
You can enjoy them as is, serve them as a side or even team them up with your pasta and rice dishes.
These versatile sauteed mushrooms are also chock full of nutrition, and come together quickly in just a few minutes.
All you'll need is a few veggies and pantry staples, and you'll be able to whip them up in no time.
What's So Great About the Recipe?
What I love the most about these sauteed mushrooms is the fact that they're actually so flavorful and delicious, they'll turn out to be huge hit even with those who don't really care for mushrooms.
Ingredients For the Italian Sauteed Mushrooms
- Baby Bella mushrooms
- Italian dressing
- Bell peppers
See recipe card for quantities.
How to Make the Italian Sauteed Mushrooms
Start by slicing your bell peppers and mushrooms.
Using a large skillet on a medium/high heat, sauté the mushrooms, bell peppers and onions. Cook this for about 5-7 minutes, or until the mushrooms turn golden brown, stirring a few times
Turn down the heat, add the Italian dressing and cook for 3 more minutes, making sure you’re stirring it at all times. Season with salt and pepper. Serve warm or cold with a dash of freshly chopped parsley.
Substitutions & Variations
- If you don't have the Italian dressing that the recipe calls for, you can just prepare a quick mix using some olive oil or butter, dried or fresh thyme, basil, oregano and parsley and use it instead.
- To bring a bit of heat into the dish, you can add some red pepper flakes or paprika into the mix.
- If you're a garlic lover, don't hesitate to add some chopped garlic into it along with the onions.
- Carrots, broccoli, Pak choy, zucchini, scallions and baby corn are some other good additions you could consider adding into the dish along with the mushrooms.
When cooking mushrooms, remember to add salt towards the end of the cooking process. This will ensure that the mushrooms are able to retain their crispy texture and that perfect browned color.
If you have some leftovers, you can transfer them to a food safe container and refrigerate them for 3-5 days. These mushrooms are best reheated in the microwave or over the stovetop on medium-low heat.
Tips & Tricks to Nail the Recipe
- If you tend to have trouble getting the texture for the mushrooms right, keep in mind to wipe off the dirt and clean the mushrooms instead of submerging them in water. Mushrooms tend to act like a sponge and will end up absorbing the water, which will cause them to become squeaky after cooking.
- Make sure you tear or slice your mushrooms such that they're all nearly a similar size.
- Also remember not to overcrowd the mushrooms in the pan. Piling them (and the other veggies) on each other will cause them to steam and turn limp instead of having that little golden crispy texture you're looking for.
- You can use a cast iron skillet or a heavy bottomed pan to make the Italian sauteed mushrooms.
- You can also sprinkle some homemade garlic bread seasoning into the mushrooms towards the end for some extra flavor.
Serving Ideas & Suggestions
These juicy and savory Italian sauteed mushrooms are super versatile. You can serve them as a side for your grilled meats (which I love doing) or even layer them on a bowl of steamed rice or some buttered pasta or noodles.
Sometimes, I also team them up with my tomato garlic confit and the pasta to make it a complete, filling meal.
Another great idea is to serve it with some creamy mashed potatoes- especially when you're craving for a little comfort food.
These mushrooms can also act as a delicious pizza topping, or can be thrown into your soups for a little extra flavor and texture.
You can also use these mushrooms as a filling for your quesadillas with some cheese, or in your basic sandwiches that need a bit more extra flavor and bite.
You could use button mushrooms, Cremini, Portobello mushrooms and even Shiitake mushrooms for this recipe. Baby bella mushrooms, however, have the most flavor and the perfect texture you're looking for.
The best way to clean your mushrooms is to use a damp paper towel to wipe off any excess dirt or grime on the surface. Make sure the mushrooms are totally dry when you're cooking them.
Any leftover mushrooms can be topped over your bowl of Ramen to jazz it up, or even on your morning sunny side up or scrambled eggs. You can also layer some of it over a slice of bread, top it with some cheese and bake or broil until the cheese melts.
Looking for other recipes like this? Try these:
Italian Sauteed Mushrooms
- 1 lbs baby bella mushrooms sliced
- 1 small red bell pepper sliced
- 1 small yellow bell pepper sliced
- 1 small onion chopped
- 1 cup Italian dressing
- ½ teaspoon pepper powder
- ½ teaspoon dried oregano
- salt to taste
- chopped cilantro for garnish
- Start by slicing your bell peppers and mushrooms.
- Using a large skillet on a medium/high heat, sauté the mushrooms, bell peppers and onions.
- Cook this for about 5-7 minutes, or until the mushrooms turn golden brown, stirring a few times
- Turn down the heat, add the Italian dressing and cook for 3 more minutes, making sure you’re stirring it at all times.
- Season with salt and pepper. Serve warm or cold with a dash of freshly chopped parsley.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove