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Maple Balsamic Sautéed Mushrooms

I’m excited to partner with Monterey Mushrooms, the largest fresh mushroom grower in North America, for this post. As always, all opinions are my own, and I only partner with brands and products I genuinely love using in my own kitchen.


I’m a side dish gal. Whether I’m at steakhouse or enjoying a meal at home, the sides are always what I look forward to and I doubt that will ever change. My absolute favorite side dish happens to be the perfect topper for a juicy steak, grilled chicken breast or whatever your favorite protein is! These maple balsamic mushrooms are incredibly simple to prepare and the most delicious addition to any meal.

We eat a lot of mushrooms in our house. Mr. KISS in the Kitchen loves the flavor while I love how easy they are to prepare, the flavor and the nutrition! I also love that Monterey Mushrooms has organic mushrooms available and they can quickly shift from growing conventional mushrooms to certified organic mushrooms, based on consumer demands. They make new compost every time they grow the crop and it takes 30 days to make new compost, 60 days to grow, so every 90 days they can produce a new organic crop. Every other day they start a new compost so there’s an opportunity to choose organic or conventional every other day!

This sautéed mushroom recipe could not be any easier. One pot, less than 15 minutes and so much flavor. I like to use a combination of avocado oil, balsamic vinegar, maple syrup, coconut aminos and thyme, but I feel like the recipe is pretty forgiving if you don’t have all those ingredients on hand. I’ve used butter instead of oil, gluten-free soy sauce instead of coconut aminos and even white balsamic and they’ve still turned out great, but my favorite combination is listed below.

Baby bella mushrooms are my personal favorite mushroom variety and I love having an organic option. I also love that this recipe tastes really fancy but requires minimal effort. I’ve made these for a Christmas meal and I’ve served them on a weeknight. Mushrooms are so versatile and a low maintenance vegetable to prepare, which in my house is a big win!

KISS Tip: Purchase whole baby bella mushrooms and cook a little longer for an even meatier side dish!

I can’t wait to hear how you liked this recipe! Let me know if you made it or if made any tweaks!
Print Recipe
4 from 2 votes

Maple Balsamic Sautéed Mushrooms

Total Time15 minutes
Servings: 6


  • 32 oz. organic, sliced baby bella mushrooms
  • 3 Tbsp avocado oil
  • 4 Tbsp maple syrup
  • 4 Tbsp balsamic vinegar
  • 3 Tbsp coconut aminos (can substitute soy sauce or GF soy sauce, but would reduce to 1 1/2 Tbsp given sodium content)
  • 1/2 tsp black pepper
  • 2 sprigs fresh thyme


  • Put mushrooms in skillet with avocado oil over medium heat and cook for 3-4 minutes until mushrooms begin to slightly soften.
  • Mix maple syrup, balsamic, coconut aminos and pepper in glass measuring cup and whisk well.
  • After mushrooms have slightly softened, pour in liquid mixture into skillet and continue to saute until mushrooms are soft and tender, approximately 10 minutes.
  • While they are sautéing, remove thyme leaves from 2 sprigs and toss in pan.
  • Once mushrooms are finished cooking, remove from heat and cover with foil until ready to serve. Enjoy on top of your favorite protein or as a side dish!

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12 Responses

    1. Thank you, Rod! I wasn’t familiar with mushroom adobo but I just googled it and you’re right! That’s interesting about limiting mushrooms because of your RA- would love to hear more about that.

  1. This looks amazing! I cant wait to try this recipe- mushrooms are the one vegetable my husband eats without a battle LOL so this is perfect 🙂

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Welcome to KISS in the Kitchen! I’m Shannon, and my dad always told me “Keep it simple, Shannon”. And that’s what you’ll find here- simple recipes and simple ideas to help you get healthier and happier. Read more…



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