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Delicious and savory vegan garlic butter mushrooms with just four ingredients. If you know a mushroom hater, this is the recipe to win them over.
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5 from 5 votes

Vegan Garlic Butter Mushrooms

Delicious and savory vegan garlic butter mushrooms with just four ingredients and a world of flavor.
Prep Time10 mins
Cook Time40 mins
Course: Appetizer/side
Cuisine: gluten-free, nut-free, Soy-free, Vegan
Servings: 4
Calories: 90kcal


  • Large skillet


  • 1 pound portobello mushrooms (about 4 large caps), sliced ½-inch thick
  • 3 tbsp vegan butter
  • 2-3 tbsp chopped fresh herbs, like thyme or sage or rosemary
  • 3 large cloves garlic (finely minced)
  • Salt and ground black pepper to taste


  • Heat the butter in a skillet. When it has melted, add the portobello mushrooms, preferably in a single layer. Don't worry about some overcrowding if it does happen -- the mushrooms will shrink as they cook. Season with salt and pepper.
  • Cook the mushrooms over a low flame, stirring every now and then, for anywhere between 10 to 40 minutes. I like doing this for 40 minutes for the best charred flavor, but if you prefer to take them off the heat earlier, that's fine too. (If using wine, add ¼ cup to the skillet after adding the mushrooms)
  • About five minutes before the mushrooms reach your desired level of doneness, stir in the herbs and the garlic and add more salt and pepper if needed.
  • Stir to mix, turn off the heat after five minutes, and serve hot, warm or at room temperature.


Calories: 90kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Potassium: 422mg | Fiber: 1g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 0.7mg | Calcium: 7mg | Iron: 0.4mg