Grilled Portobellos Sauteed in Wine Recipe -
Grilled Portobellos Sauteed in Wine Recipe

Grilled Portobellos Sauteed in Wine

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"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 Edit and Save

Original recipe makes 4 servings Change Servings


  1. Preheat grill for high heat.
  2. 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.
  3. Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add the shallot, and fry for a few minutes, stirring frequently.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
May 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!

Most Helpful Critical Review
Oct 10, 2011

Just OK for us!


29 Ratings

Sep 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.

May 26, 2006

We loved this! Didn't have shallot so we used vidalia onion instead and it was just wonderful with grilled steaks. Thanks!

Sep 11, 2005

It's a big hit! We loved it! Added to our side dish list. Thanks!

May 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

May 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 !

Mar 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.


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  • Calories
  • 145 kcal
  • 7%
  • Carbohydrates
  • 9.4 g
  • 3%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 32 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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