Teriyaki Baby Bella Mushrooms
Quick, flavorful, and ready in just 20 minutes, this baby bella mushrooms recipe is the perfect side dish for steak, chicken, or rice bowls. Whether you use bottled or homemade teriyaki sauce, the juicy, umami-rich mushrooms soak up every drop of flavor for a simple yet satisfying dish.
Servings: 4 Servings
Calories: 138kcal
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
Serving: 6g | Calories: 138kcal | Carbohydrates: 5g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 737mg | Potassium: 212mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 1mg