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My review
Grilled Portobellos Sauteed in Wine
Ronald Cowgill
"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!"
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Ingredients
servings 145 calsOriginal recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Preheat grill for high heat.
- 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; 6.5 g fat; 9.4 g carbohydrates; 3.2 g protein; 8 mg cholesterol; 32 mg sodium. Full nutrition
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Reviews
Read all reviews 3139 Ratings
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Most helpful positive review
5/17/2008
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 descri...
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5/17/2008
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 descri...
9/16/2008
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 r...
5/18/2012
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...
5/2/2010
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 rubb...
5/26/2006
We loved this! Didn't have shallot so we used vidalia onion instead and it was just wonderful with grilled steaks. Thanks!
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.