Grilled Portobellos Sauteed in Wine

Rating: 4.64 stars
47 Ratings
  • 5 star values: 34
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This recipe is a great addition to beef roast or a grilled steak. It is easy, quick, and can be prepared in the time it takes the steak to be grilled, if need be. We were absolutely amazed when this recipe became a favorite of our 2 year old grand daughter!

By Anonymous

Gallery
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Recipe Summary

Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat grill for high heat.

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  • Place mushrooms onto the grill, smooth side up. Grill until they start to soften, about 10 minutes. Turn over, and grill on the other side for about 5 minutes.

  • Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add the shallot, and fry for a few minutes, stirring frequently.

  • Remove mushrooms to a cutting board, and slice. Place into the skillet, and increase the heat to high. Cook for about a minute, then pour in the wine. Continue to cook and stir until the wine is nearly evaporated. Remove from heat, and serve.

Nutrition Facts

Per Serving:
145 calories; protein 3.2g; carbohydrates 9.4g; fat 6.5g; cholesterol 7.6mg; sodium 31.9mg. Full Nutrition
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Reviews (37)

Read More Reviews

Most helpful positive review

Mrs. Popof
Rating: 5 stars
05/17/2008
I've been making this for quite some time and had to rate it since it's far too underrated for its category. This is definitely the side to use if you're trying to impress. Words cannot describe it's goodness. If you like mushrooms you'll love this! Read More
Helpful
(18)

Most helpful critical review

kirklandcook
Rating: 3 stars
10/11/2011
Just OK for us! Read More
Helpful
(5)
47 Ratings
  • 5 star values: 34
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Mrs. Popof
Rating: 5 stars
05/17/2008
I've been making this for quite some time and had to rate it since it's far too underrated for its category. This is definitely the side to use if you're trying to impress. Words cannot describe it's goodness. If you like mushrooms you'll love this! Read More
Helpful
(18)
susiekew
Rating: 4 stars
09/16/2008
A delicious dish that is not too difficult. For a great vegetarian sandwich, serve open-faced on toasted rosemary foccaccia spread with dijonnaise. Sprinkle with chopped fresh parsley. For the reviewer who ended up with venegar tasting mushrooms, your wine must have been off. Thanks for the recipe. Read More
Helpful
(11)
Kamal
Rating: 5 stars
05/18/2012
Definite five star. I used a delicious red wine from the nights before it was wonderful. If the wine is good the mushroom will be as well. For presentation remember that white wine will not change the color of the mushrooms as the red wil darkened them a bit. This was simple and all done on the BBQ. Will make it again Thanks for sharing Read More
Helpful
(8)
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Robin Beaver
Rating: 5 stars
05/04/2010
Mushroom lovers try this recipe. To the reviewer who needed to add cornstarch to the "sauce " note that the recipe states to let the wine "nearly evaporate." No sauce with this dish. I rubbed olive oil into the mushrooms (both sides) prior to grilling. I didn't have shallots onhand so used half a large vidalia onion and added garlic like other reviewers. Paired nicely with grilled Steelhead Trout from this site. Thanks RCOWGILL! Read More
Helpful
(8)
Ron Peffley
Rating: 5 stars
05/26/2006
We loved this! Didn't have shallot so we used vidalia onion instead and it was just wonderful with grilled steaks. Thanks! Read More
Helpful
(8)
hwaynek
Rating: 5 stars
09/11/2005
It's a big hit! We loved it! Added to our side dish list. Thanks! Read More
Helpful
(6)
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Linda Schow
Rating: 4 stars
12/19/2012
Only had leeks and added garlic. I served over thinly sliced steak and sprinkled with real roquefort...yumm! I used a 3 bottle of Cabernet Sauvignon and the wine flavor was perfect. Read More
Helpful
(5)
NJtoAL
Rating: 5 stars
03/08/2010
I used white wine and garlic instead of shallot. Added some cornstarch because the sauce was too watery for us. It was easy impressive side dish. Read More
Helpful
(5)
kirklandcook
Rating: 3 stars
10/10/2011
Just OK for us! Read More
Helpful
(5)
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