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Grilled Portobello Mushrooms au Poivre

Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 5 servings


  • 1 shallot minced
  • 1 ounce butter
  • 1 tablespoon peppercorns cracked
  • ½ cup red wine
  • 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


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.