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Grilling Portobello Mushrooms
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Grilled Portobello Mushrooms au Poivre

How to prepare a vegetarian portobello au poivre
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: au poivre, portobello mushrooms
Servings: 2 servings

Equipment

  • 1 Grill gas or charcoal

Ingredients

For the Mushrooms

  • 4 large portobello mushroom caps stems and gills removed
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon soy sauce
  • 1 clove garlic minced
  • salt & preshly cracked pepper to taste

For the Peppercorn Sauce

  • 1 tablespoon olive oil
  • 1 shallot finely minced
  • 1 clove garlic minced
  • 2 tablespoons green peppercorns in brine drained and lightly crushed
  • ¼ cup brandy or cognac
  • ½ cup vegetable broth
  • ¼ cup plant-based cream or unsweetened cashew cream
  • 1 teaspoon Dijon mustard
  • salt & pepper to taste

Instructions

Marinate the MushroomsI

  • In a bowl, whisk olive oil, balsamic vinegar, soy sauce, minced garlic, salt, and pepper. Brush this mixture over the mushroom caps and let sit for at least 15 minutes.

Grill the Mushrooms

  • Preheat your grill or grill pan over medium heat. Grill the mushrooms cap-side down for about 5–6 minutes.
  • Flip and grill another 4–5 minutes until tender and juicy. Set aside to rest.

Make the Sauce

  • In a skillet over medium heat, warm olive oil or vegan butter.Sauté shallots and garlic for 2–3 minutes until translucent.
  • Add crushed green peppercorns and stir for 30 seconds.
  • Carefully pour in brandy. Let it bubble for 30 seconds to cook off the alcohol.
  • Stir in vegetable broth and bring to a simmer for 2 minutes.
  • Lower heat and whisk in Dijon mustard and plant cream.
  • Let the sauce reduce slightly, 3–4 minutes, until thick and glossy.
  • Season with salt to taste.

Assemble

  • Plate grilled mushrooms and spoon the peppercorn sauce generously over the top.