This is fantastic! To suit your preferences, use as much or as little of the fresh herbs. If preferred, top with freshly grated Parmesan cheese and warm bread before serving.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 portobello mushroom caps
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, thinly sliced
- 1 cup white wine
Instructions
- 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
| Calories | 145 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 32 mg |
| Sugars | 3 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This went very well with my flank steak!
This is the second time that I have made this recipe. I used 1/2 the amount of wine this time to taste more of the mushrooms and shallot, great!
Fantastic, easy recipe. I made this recipe indoors using my cast iron grill pan to grill the mushrooms. Use a good white wine and follow the recipe as is and the dish will be great.
It was delicious!
Really good start, but I will add some other things, like garlic and possibly use a red wine.
As the recipe said – fabulous. Good comments from our guests confirmed our own taste buds.
Great! Delicious and very simple to make. Also, my boyfriend is a big meat person and usually prefers some kind of meat with his dish. But I was trying an all-veggie dinner, and he ended up saying he didn’t even miss meat and that this dish seemed like a pretty good substitute, and I agreed! Very good. As the recipe calls for white wine, I used the only kind I had available, Moscato, which is of course very sweet. And it was of course delicious, but I’d be curious what it’d taste like with a dry wine. I’ll have to try that sometime in the future. Also, I didn’t use a grill to cook the mushrooms — I instead just roasted in a skillet (with a light spray of olive oil) on the stove. Couldn’t tell any difference!
I added a splash of Lea and Perrin’s for enhanced flavor; I’m a big fan! Although I didn’t do it this time, I could see using a larger volume of liquid, a little less reduction and some thickener to make a very nice wine sauce for steak or pork.
I made this exactly as written… then I added salt and pepper to save it. Most of the positive reviews mention they used red wine. That’s a huge difference from white wine as written.
Delicious and easy! highly recommend. Made just one addition – adding garlic to the shallots. Grilling the mushrooms is key!
Fantastic! I have done this both on the grill or just on the stove in a pan….both are great! The grilling doesnt make a whole lot of difference in the taste as sauteeing it in the wine overpowers the grilled flavor anyways. Also have used many different types of wine…. as long as you love the wine your using and like portabellos, you really cant go wrong! Portabellas are hearty enough to eat as a main dish and healthy to top it off. Easy Peazy but tastes like you spent hours in the kitchen preparing a gourmet dish!
Sherry vs wine, butter, shallots, garlic, and mushrooms. Parmesan cheese. Delicious side dish.
Excellent dish. The first few times I grilled the mushrooms on the george foreman grill and used large portobellos. The last 2 times I used baby Bellas and made the whole thing in the pan, I just skipped the grilling part and they were still delicious. Everyone in our family just loves this recipe. thanks for sharing
For those without a grill, a pan and stovetop work great. To save time, I sliced mushrooms before and omitted the shallot. This ensured done-ness throughout. Also, halve the wine or it will take forever to evaporate. Tasty!
Never cooked mushrooms in wine before. Tell you what I will be cooking them in wine again. Shopping day tomorrow so one bottle of wine and mushrooms on the shopping list. Thanks for the recipe. Cheers from New Zealand. ??
easy and delicious as the recipe is written. Keeper
It was simple to make and tasted amazing! It was perfect with our steak.
First time using wine in cooking, first time cooking portobellos. This is such an easy recipe to make and the end result is simply delicious!
Delightful taste & easy to prepare. I’m giving it five stars … BUT … it is not even close to “and can be prepared in the time it takes the steak to be grilled” … well, only if you prefer your beef medium well or worse (YUCK !!). My fault, really; if I’d been thinking I’d have realized 15 minutes on the grill will ruin virtually any steak. Prepare the mushrooms, timing to finish at about the point you would normally turn the meat. On the whole, after using this several times, I do prefer the shallot to a Vidalia and frequently use Sherry in the place of white as I seldom have the latter – typically younger diners prefer the sweeter taste.
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.
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