 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Fast and Easy grilling side dish. The sauce has a nice depth adding to the Portobellos grilled flavor. Ingredients:
4 large or 8 small portobellos, (1 1/2 lbs total) |
1 t. olive oil |
salt and black pepper |
for the sauce |
1/2 c. thinly sliced shallots |
1 t. olive oil |
1 1/2 c. low-sodium beef broth |
1/2 c. port or dry marsala |
2 t. worcestershire sauce |
2 t. dijon mustard |
salt and black pepper to taste |
chopped fresh parsley |
Directions:
1. Preheat grill to medium high or heat a grill pan over medium-high.
2. Remove portobello gills and trim stems. Brush mushrooms with 1 Tablespoon oil. Season with salt and pepper; set aside.
3. Cook shallots in 1 Tablespoon oil in a saute pan over medium-low heat until shallots begin to brown, 3-5 minutes. Add broth, port, Worcestershire, and Dijon. Bring to a boil over high heat; reduce sauce by half, about 15 minutes. Season sauce with salt and pepper.
4. Grill mushrooms uncovered, until grill marks appear and mushrooms are softened, 2 minutes per side. Slice mushrooms into 1/2-inch-thick strips and serve with sauce drizzled on top (if sauce thickens too much, thin out with additional 1-2 Tablespoons beef broth).
5. (optional) Garnish mushrooms with parsley and serve with a fresh salad on the side.
|
|