Grilled Portobello Steaks with Red Wine Cream Sauce turn the grill into a steakhouse — big caps soaked in garlicky red wine, seared hot, and sauced with cream. Served over egg noodles, this is the vegetarian dinner I make when I want an occasion.
Who says a steak dinner has to involve meat? These Grilled Portobello Steaks are here to completely change the game! We’re taking large, meaty portobello mushrooms, marinating them in a robust blend of red wine, garlic, and fresh herbs, and grilling them to smoky perfection. The real star, though, is the decadent cream sauce made from the reserved marinade, drizzled over the sliced ‘steaks’ and a bed of tender egg noodles. It’s an elegant, satisfying, and deeply flavorful meal that’s perfect for a date night in or when you’re craving something truly special.
Ingredients
• 4 large portobello mushrooms, 5 to 6 inches / 12 to 15 cm each
• 1/4 teaspoon / 1.5 g (0.05 oz) salt
• 1/4 teaspoon / 0.5 g (0.02 oz) ground black pepper
• 1/2 cup / 120 mL dry red wine
• 1/4 cup / 60 mL olive oil
• 3 tablespoons / 12 g (0.42 oz) fresh parsley, snipped and divided
• 4 teaspoons / 4 g (0.14 oz) fresh oregano, snipped
• 4 cloves garlic, minced
• 1/4 cup / 60 mL heavy whipping cream
• 3 cups / 340 g (12 oz) hot cooked egg noodles, for serving
Instructions
1. Prepare the Mushrooms: Gently remove the stems from the portobello mushrooms. Using a large spoon, carefully scrape out the dark gills from the underside of the caps and discard them. Sprinkle the mushroom caps evenly on both sides with salt and pepper.
2. Marinate: In a small bowl, whisk together the red wine, olive oil, 2 tablespoons (30 ml / 1 fl oz) of the fresh parsley, the fresh oregano, and minced garlic. Place the seasoned mushrooms in a large resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish, turning to ensure the mushrooms are fully coated. Let them marinate at room temperature for 2 hours, turning occasionally.
3. Grill the ‘Steaks’: Preheat your grill to medium heat. Remove the mushrooms from the bag, making sure to reserve all the marinade for the sauce. Place the mushrooms, cap-side down, on the grill rack. Grill for 8 to 10 minutes, flipping once halfway through, until they are beautifully browned, tender, and have distinct grill marks.
4. Create the Cream Sauce: While the mushrooms are grilling, pour the reserved marinade into a small saucepan. Bring it to a boil over medium-high heat. Reduce the heat and stir in the heavy whipping cream. Continue to heat gently for 1-2 minutes until warmed through, but do not let it boil again.
5. Serve: Once grilled, transfer the portobello mushrooms to a cutting board and slice them into thick strips. Serve the sliced mushrooms over a bed of hot cooked egg noodles, generously spoon the warm cream sauce over the top, and garnish with the remaining 1 tablespoon (15 ml / 0.5 fl oz) of fresh parsley.
Nutritional Information
• Per Serving: 413 calories
• Total Fat: 22 g
• Saturated Fat: 6 g
• Cholesterol: 55 mg
• Sodium: 171 mg
• Carbohydrates: 41 g
• Fiber: 4 g
• Protein: 10 g
Pro Tips
• To clean mushrooms without making them soggy, avoid rinsing them under water. Instead, gently wipe the caps clean with a damp paper towel.
• For a vegan-friendly version, simply substitute the heavy whipping cream with a full-fat coconut cream or a cashew-based cream.
• Don’t marinate the mushrooms for longer than 2-3 hours. Their porous texture can cause them to become overly soft and break down if left for too long.
• Serve these portobello steaks over creamy polenta, mashed potatoes, or even on a toasted brioche bun as a luxurious burger for a different twist.
FAQ
Q: Can I make these grilled portobello steaks vegan
A: Absolutely. To make this recipe vegan, substitute the heavy whipping cream with a full-fat coconut cream or a cashew-based cream for the sauce. Also, be sure to serve the ‘steaks’ over a vegan pasta, creamy polenta, or mashed potatoes instead of traditional egg noodles.
Q: Is there a non-alcoholic substitute for the red wine
A: Yes, for a non-alcoholic version, you can replace the 1/2 cup (480 ml) of dry red wine with 1/2 cup (480 ml) of vegetable broth mixed with 1 tablespoon (15 ml / 0.5 fl oz) of balsamic vinegar. This will mimic the rich flavor and acidity the wine provides in the marinade and sauce.
Q: How can I add more protein to this vegetarian meal
A: To boost the protein content, you can serve the portobello steaks alongside a high-protein grain like quinoa, or add a cup of cooked lentils or white beans to the bed of noodles. A side of roasted chickpeas would also be a delicious and protein-rich addition.
Q: How do I store and reheat leftover portobello steaks
A: For best results, store the sliced portobello steaks and the cream sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the mushrooms gently in a skillet over medium-low heat and warm the sauce in a small saucepan, stirring occasionally, until just heated through. Avoid microwaving to prevent the mushrooms from becoming rubbery.
More Recipes You’ll Love
- White Bean, Olive, and Thyme Spread
- Avocado, Grapefruit, and Chipotle Dressing
- Creamy Pub-Style Beer Cheese Spread
Grilled Portobello Steaks with Red Wine Cream Sauce
Ingredients
Method
- Prepare the Mushrooms: Gently remove the stems from the portobello mushrooms.
- Using a large spoon, carefully scrape out the dark gills from the underside of the caps and discard them.
- Sprinkle the mushroom caps evenly on both sides with salt and pepper.
- Marinate: In a small bowl, whisk together the red wine, olive oil, 2 tablespoons (30 ml / 1 fl oz) of the fresh parsley, the fresh oregano, and minced garlic.
- Place the seasoned mushrooms in a large resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish, turning to ensure the mushrooms are fully coated.
- Let them marinate at room temperature for 2 hours, turning occasionally.
- Grill the 'Steaks': Preheat your grill to medium heat.
- Remove the mushrooms from the bag, making sure to reserve all the marinade for the sauce.
- Place the mushrooms, cap-side down, on the grill rack.
- Grill for 8 to 10 minutes, flipping once halfway through, until they are beautifully browned, tender, and have distinct grill marks.
- Create the Cream Sauce: While the mushrooms are grilling, pour the reserved marinade into a small saucepan.
- Bring it to a boil over medium-high heat.
- Reduce the heat and stir in the heavy whipping cream.
- Continue to heat gently for 1-2 minutes until warmed through, but do not let it boil again.
- Serve: Once grilled, transfer the portobello mushrooms to a cutting board and slice them into thick strips.
- Serve the sliced mushrooms over a bed of hot cooked egg noodles, generously spoon the warm cream sauce over the top, and garnish with the remaining 1 tablespoon (15 ml / 0.5 fl oz) of fresh parsley.
- Don't marinate the mushrooms for longer than 2-3 hours. Their porous texture can cause them to become overly soft and break down if left for too long.
