Grilled Portobello Mushrooms au Poivre

It's Like Steak au Poivre but Vegetarian

Look no further if you want a great recipe for your vegetarian friends.

Indulge in the savory elegance of Grilled Portobello Mushroom au Poivre, a dish that elevates the humble mushroom to gourmet heights. This recipe combines the earthy richness of portobello mushrooms with the bold flavors of a classic French peppercorn sauce, resulting in a satisfying and sophisticated dish.

Large portobello mushrooms are carefully selected for their meaty texture and deep umami flavor. They are marinated in olive oil, garlic, and fresh herbs, enhancing their natural taste while infusing them with aromatic notes. Once marinated, the mushrooms are perfectly grilled, imparting a smoky char that adds depth to each bite.

The pièce de résistance of this dish is the au poivre sauce, a unique blend of robust pepper kick balanced by creamy richness. Made with cracked black peppercorns, shallots, cognac, and a touch of heavy cream, the sauce coats each mushroom cap luxuriously, creating a harmonious marriage of flavors and textures that is sure to pique your taste buds.

Grilled Portobello Mushroom au Poivre is not only a feast for the senses but also a testament to the artistry of simple yet sophisticated vegetarian cuisine. Whether served as an appetizer, a side dish, or the centerpiece of a vegetarian feast, this recipe promises to delight discerning palates and elevate any mealtime experience.

For My Vegetarian Friends

Creating a meal for some vegetarian friends allowed me to try Veggie-Glace Gold (meatless Demi-Glace). I have written about some of their other products and was excited about creating a tasty au poivre sauce without a meat base.

My friends loved the combination and were amazed at the richness and flavor of the sauce added to the mushrooms. I served the dish with sautéed spinach with pine nuts (my wife has this down to a science), couscous, and a salad of mixed greens with asparagus.

What are Portobello Mushrooms?

Portobello mushrooms, scientifically known as Agaricus bisporus, are a species of edible mushrooms that are mature forms of cremini mushrooms. They are large, brown-capped mushrooms with a meaty texture and a robust, earthy flavor. Portobellos are typically harvested when fully matured, allowing their caps to expand and darken, reaching sizes of up to 6 inches (15 cm) or more in diameter.

These mushrooms are popular in cuisine for their versatility and ability to absorb flavors well during cooking. They can be grilled, roasted, sautéed, or used in various dishes ranging from vegetarian burgers to gourmet stuffed mushrooms. Portobello mushrooms are often favored for their substantial texture, making them a suitable meat substitute in vegetarian and vegan dishes.

Nutritionally, portobello mushrooms are low in calories but rich in essential nutrients such as B vitamins, selenium, potassium, and antioxidants. They are also a good source of dietary fiber and protein due to their low-calorie content.

Portobello mushrooms are prized for their culinary uses and nutritional benefits, making them a popular choice among those seeking hearty and flavorful ingredients in their meals.

📖 Recipe

Print Recipe

Grilled Portobello Mushrooms au Poivre

Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: American

Servings: 5 servings

Ingredients

• 1 shallot minced
• 1 ounce butter
• 1 tablespoon peppercorns cracked
• ½ cup red wine
• 1½ ounce Veggie-Glace Gold
• 5 ounces hot water
• ¼ cup parsley finely chopped
• salt to taste

To Marinate the Mushrooms

• olive oil
• balsamic vinegar
• salt and pepper to taste
• 5 large Portobello mushrooms
• Spray olive oil substitute another cooking oil and brush or wipe it on the grill

Instructions

Au Poivre Sauce

• Start by heating the butter over medium high heat and sauteing the shallots until translucent. Deglaze with red wine, add peppercorns, and reduce until most of the wine is gone.
• Add the Veggie-Glace Gold and hot water stirring (with a whisk if you have one) constantly until the Veggie-Glace is dissolved. Simmer until the sauce has thickened enough to coat a spoon, approximately 6-8 minutes.
• Add finely chopped parsley, stir, and serve over the sliced portobellos.

Grilled Portobello Mushrooms

• De-stem the mushrooms and marinate the tops for a least an hour. Heat your grill to medium hot.
• When the grill is ready, spray it with the olive oil in a can to prevent the mushrooms from sticking.
• Grill the mushrooms for approximately 4-5 minutes per side. Slice (½ inch strips) and serve with the au Poivre sauce.