If you're looking for a quick and flavorful way to enjoy mushrooms, this easy Baby Bella Mushrooms Recipe is hard to beat. With just 5 simple ingredients and 20 minutes, you'll have tender, juicy teriyaki mushrooms that are perfect as a side dish, appetizer, or even a meatless main.
Recipe Essentials
- 🍽️ Course: Side Dish
- ⏱️ Cooking Time: 20 minutes
- 🍴 Servings: 4
- 🧄 Flavor Profile: Savory, umami-rich, with a hint of sweetness from the teriyaki glaze.
- 🍚 Best Served With: Steamed rice, noodle bowls, or alongside grilled chicken or steak.
- 🧊 Make Ahead?: Yes, this mushroom side dish reheats beautifully and is great for meal prep.
From Our Kitchen to Yours
These sauteed mushrooms have that sweet and savory flavor we love. They turn out juicy and tender every time, and I make this recipe often when we want something simple but full of flavor.
They're great with my best T-bone steak or air-fried ribeye for a quick meal, but also pair well with grilled citrus chicken, grilled salmon, or even a rice bowl.
If you prefer to skip bottled sauces, there's also an easy homemade teriyaki glaze you can make with a few pantry staples. This is one of our favorite sauteed mushroom recipes, and I hope it becomes one of yours, too.
Sauteed Mushroom Ingredients
- Mushrooms: Baby bellas, also called cremini mushrooms are actually baby portobello mushrooms. These baby mushrooms have a light brown color and a more savory, deeper flavor than white mushrooms. Use extras to make these stuffed baby portobellos!
- Fat: This brown mushroom side dish uses a combination of butter and olive oil for sautéing the mushrooms. The addition of the butter adds a richer flavor than oil on its own.
- Teriyaki Sauce: Use store-bought to save time or make my homemade teriyaki sauce with soy sauce, fresh ginger, fresh garlic, brown sugar, honey, mirin, and cornstarch. The homemade sauce adds about 10 minutes to the cooking time, but is well worth it if you've got the time.
See the recipe card below for the full list of ingredients and the exact quantities of each one you need.
Variations
- Spicy: Add a pinch of red pepper flakes or cayenne pepper to the brown mushrooms as they are cooking. You can also serve up sriracha or hot sauce on the table.
- Roasted Rather Than Sauteed: This baby bella mushrooms recipe easily adapts to the oven. Toss the mushrooms with melted butter, olive oil, and seasonings. Spread them out on a baking tray and roast in 400-425°F oven for 15-18 minutes or until tender. Toss in the teriyaki sauce five minutes before they're done cooking, and then cook again to finish.
- Low-Sodium: Choose a low-sodium teriyaki sauce or make the homemade version with low-sodium soy sauce.
- Gluten-Free: Be sure to choose a gluten-free teriyaki sauce or make the homemade sauce using tamari or coconut aminos, which are both gluten-free.
Try this other vegetable side dish made with teriyaki sauce, teriyaki eggplant as well!
How to Cook Baby Bella Mushrooms
Step 1: Prep the pan. Add the oil and butter to a skillet over medium heat. When hot, add the salt and garlic powder.
Step 2: Cook. Add your mini bella mushrooms to the pan and cook until golden. Keep an eye on the pan and reduce the heat if needed to prevent burning the butter.
Step 3: Add the sauce. Reduce the heat and pour in the teriyaki sauce.
Step 4: Thicken. Continue cooking a few minutes longer so the sauce can thicken slightly. Serve with a sprinkle of green onions. They make a great side dish for steak bites with potatoes.
Recipe Tips
- Don't rinse the mushrooms: Wipe them clean with a damp paper towel instead of rinsing under water. Mushrooms act like sponges and can absorb water, making them soggy when cooked.
- Use a hot pan: Make sure your skillet is properly heated before adding the mushrooms. A hot pan helps caramelize the mushrooms quickly, locking in flavor.
- Don't overcrowd the pan: Cook in batches if needed. Giving mushrooms space allows them to brown instead of steam.
- Avoid stirring: Once the mushrooms hit the pan, resist the urge to stir constantly. Letting them sit for a minute or two helps create that beautiful golden edge.
- Taste before serving: Teriyaki sauces vary in saltiness. If using bottled sauce, taste at the end and add a splash of water if it's a bit too salty.
If you love mushroom side dish recipes try these crockpot mushrooms and Asian mushrooms next.
Storage Directions
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. I do not recommend freezing them.
- Reheat: Heat the leftovers in the microwave for about one minute. You can also reheat them in a skillet over medium heat on the stove. Do not heat them in water as this will leach out the baby bellas of their flavor and juices.
Serving Suggestions
These best sautéed mushrooms are a versatile side that pairs beautifully with a variety of dishes. Here are some of our favorite ways to serve them:
- With chili oil ramen noodles, garlic noodles, or lo mein for a comforting, saucy pairing. Add on some stir-fried vegetables or steamed bok choy for a lighter, veggie-forward option.
- Alongside jasmine or brown rice or even some chicken fried rice to soak up the savory teriyaki glaze.
- Next to grilled citrus chicken, herb grilled salmon, or your favorite steak for a well-rounded meal.
- Tucked into lettuce wraps with shredded carrots and rice noodles for a fun appetizer or lunch.
Sauteed Mushrooms Recipe FAQs
Yes! These teriyaki sautéed baby bella mushrooms are great for meal prep. Store leftovers in an airtight container in the fridge for up to 3-4 days, and gently reheat on the stovetop (or microwave) just until warmed through.
Absolutely! Either way works! Leaving mushrooms whole or halved helps preserve juiciness and visual appeal. If you slice them for quicker cooking, choose evenly sized pieces for consistent browning.
Yes! I love the flavor of baby bell mushrooms paired with the teriyaki sauce, but you can make this dish with any variety of mushroom you enjoy. Just be sure to adjust the cooking time for the type of mushrooms you are using. Less meaty mushrooms, such as shiitakes, may cook more quickly.
Yes, you can. A few stir-fried cubes of tofu, shrimp, or thin-sliced chicken work wonderfully. Simply brown them first, then remove them before cooking the mushrooms, and return them to the pan to finish coating in the teriyaki glaze.
More Ways to Cook with Teriyaki Sauce
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Teriyaki Baby Bella Mushrooms
Equipment
- 10 inch skillet
Ingredients
- 2 cups baby bella mushrooms quartered
- 2 tablespoons olive oil
- 2 tablespoons butter
- sea salt to taste
- 1 teaspoon garlic powder or four cloves fresh garlic minced
- ¼ cup teriyaki sauce use storebought or homemade, add extra if you like your mushrooms saucy
- green onion tops chopped for garnish
Homemade Teriyaki Sauce (optional)
- 1 cup soy sauce
- 1 cup brown sugar
- 2-4 tablespoons honey
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- ¼ cup mirin or Japanese Rice wine
- 1 tablespoons cornstarch
Instructions
- Clean and trim mushrooms. Gather all of your ingredients.
- Heat oil and butter in skillet over medium heat until shimmering or a drop of water flicked in it dances.
- Sprinkle salt and garlic powder into pan with butter and oil and add mushrooms.
- Sauté mushrooms until golden, about 4-5 minutes, taking care that butter doesn't burn.
- Lower heat and pour in teriyaki sauce. Continue cooking a few minutes longer to allow sauce to thicken slightly. When they're ready to serve, top with green onions.
Teriyaki Sauce (optional)
- In a small saucepan combine soy sauce, sugar, ginger, and garlic. In a small bowl combine mirin and cornstarch. Stir until cornstarch is dissolved.
- Next, add the cornstarch mixture to the soy mixture. Bring sauce to boil over medium-high heat, stirring occasionally. Then reduce your heat and simmer, stirring occasionally, until sauce is reduced and becomes syrupy, between 6 and 7 minutes.
- Add honey and stir. Taste to see if you want to add more honey. My husband prefers a sweeter teriyaki sauce than I do! Add more honey if you prefer!
Notes
- Roast Instead of Sautéing: For a hands-off option, roast the mushrooms. Toss them with melted butter, olive oil, and seasonings, then spread in a single layer on a baking sheet. Roast at 400-425°F for 15-18 minutes, adding the teriyaki sauce during the last 5 minutes to finish.
- Use a Hot Pan: Heat your skillet before adding mushrooms. A hot surface encourages browning and helps lock in flavor.
- Give Them Space: Avoid overcrowding the pan. Cook in batches if needed so the mushrooms brown instead of steam.
- Let Them Sit: Once in the pan, don't stir too much. Letting mushrooms sit undisturbed helps them develop a nice caramelized edge.
Nutrition
This post was originally published in July 2021. It has been republished with new content and new images.
Jane Simone says
What a fantastic recipe! My family loves Asian food and this just became their favorite recipe of all time. I cubed a block of tofu and added it to the sauce as well as some blanched broccoli. The homemade teriyaki sauce is a winner. The flavor is amazing!
Karin and Ken says
I’m so happy to hear you’re enjoying this recipe! It’s a favorite around here! All the best. Karin
Lana says
These are the best mushrooms i love the teriyaki flavor. They are filling to its great if you dont eat meat. Thanks for this its a weelky meal for us.
Karin and Ken says
I’m so happy you’re liking this recipe! We love it too. All the best. Karin
Tanya says
Oh thanks for this recipe i recently had to stop eating meat and so many dishes that i can eat are not very filling but these mushrooms are fantastic and i feel full. Even the meat lovers in house dont complain and ask for more. 🥰
Karin and Ken says
Thank you for taking the time to comment! You just made my day. All the best. Karin
Marsha says
What an amazing take on teriyaki. I don't eat meat so this is perfect. These mushrooms are the real deal. So tasty and filling too. When I make this my husband doesn't even miss the meat on his plate.
Karin and Ken says
I’m so glad you’re both enjoying this easy recipe! Hopefully you find some other recipes on this site that you enjoy just as much. All the best. Karin