Best 3 Bourbon Steak Portobellos Recipes

Indulge in a culinary symphony of flavors with our tantalizing Bourbon Steak Portobellos. This exquisite dish marries the bold smokiness of grilled portobello mushrooms with the luscious depths of a homemade bourbon sauce, creating a taste sensation that will leave you craving more. But that's not all; our article also features a delectable array of equally enchanting recipes, each offering a unique culinary adventure. From the zesty kick of our Sriracha Honey Grilled Chicken to the comforting warmth of our Creamy Tuscan Sausage Pasta, our carefully curated collection promises to satisfy every palate. So, prepare to embark on a gastronomic journey like no other, as we unlock the secrets to these extraordinary dishes.

Check out the recipes below so you can choose the best recipe for yourself!

PORTOBELLO 'STEAK' AU POIVRE

Portobello 'Steak' au Poivre image

Steak au poivre, a classic French dish of peppercorn-crusted steak with cream sauce, seems like it was meant to be made with mushrooms. Not only do mushrooms sear well, but they're also a friend to the dish's main flavorings of heavy cream, heady spices and warming liquor. For the best results, crisp the mushrooms first in a hot pan, baste them with garlic butter until tender, then let them simmer in the cream sauce so they soak up that richness. Eat with roasted, mashed or fried potatoes, a salad of watercress or another spicy green, and red wine, of course. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories weeknight, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 large portobello mushrooms, stems and gills removed with a spoon
1/4 cup olive oil
2 teaspoons coarsely ground black pepper
4 tablespoons unsalted butter, plus more as needed
3 garlic cloves, coarsely chopped
Kosher salt
1 shallot, finely chopped
1/4 cup Cognac or another brandy
3/4 cup heavy cream
1 tablespoon Dijon mustard

Steps:

Brush the mushrooms all over with olive oil. Sprinkle the pepper evenly over the gill sides (about 1/2 teaspoon per mushroom). Heat a large cast-iron skillet over medium-high, then add the mushrooms gill side up and sear until the underside is browned and the gill side looks wet, 3 to 6 minutes. Flip and cook until golden and the pepper is fragrant, 2 to 4 minutes.
Reduce heat to medium-low. Flip the mushrooms so they're gill side up, then add the butter and garlic, and season with salt. While stirring the garlic to keep it from scorching, tilt the skillet to spoon up the melting butter and baste the mushrooms until tender, 2 to 5 minutes. Transfer the mushrooms to a plate, leaving the butter in the skillet.
Add the shallot and stir until softened, 2 to 4 minutes, adding a little more butter if the pan is dry. Stand back, and carefully add the Cognac. (It might flame.) Stir until the Cognac has nearly evaporated. Add the heavy cream and mustard, season with salt, and stir to combine. Return the mushrooms to the pan gill side down, and cook until the cream is thickened and the color of a latte, 2 to 4 minutes. Eat the mushrooms with a drizzle of the sauce.

STUFFED PORTOBELLOS TOPPED WITH BOURBON STEAK

Stuffed Portobellos Topped with Bourbon Steak image

Found this in Taste of Home Healthy Cooking. They state there are 301 calories per serving and only 12 grams of fat! Submitted by Kathy Vanderburg from Niceville, Florida. Had to save....we're both from Northwest Florida! Important....you are halving the marinade between the steak and the mushrooms! Prep and cook time does not...

Provided by Lynette !

Categories Beef

Time 55m

Number Of Ingredients 12

Ingredients

1/4 c soy sauce, reduced sodium
1/4 c bourbon
2 Tbsp dark brown sugar
1 lb sirloin steak, 3/4 inch thick
4 large portobello mushrooms
1/2 large sweet red bell pepper, cut into strips
1/2 large sweet yellow bell pepper, cut into strips
1/2 large sweet onion, sliced (vidalia or texas sweet)
1 Tbsp olive oil
1/2 tsp salt, divided
1/2 tsp black pepper, divided
3/4 c mozzarella cheese, shredded

Steps:

1. Combine the soy sauce, bourbon and brown sugar. Pour 1/3 cup into a resealable plastic bag; add steak. Seal and chill 1 hour.
2. Remove and discard the stems and gills from the mushrooms. Place in a shallow dish; brush both sides with the remaining marinade; cover and let stand for 1 hour.
3. Combine the peppers, onion, oil and 1/4 tsp each salt and pepper. Spread on a grilling grid; place on the grill rack. Grill, covered, over medium heat for 5-8 minutes or until crisp-tender. Cover and keep warm.
4. Sprinkle the steak with the remaining salt and pepper. Grill, covered, over medium heat for 5 minutes on each side, or until 145° for medium-rare, 160° for medium, or 170° for well done. Remember your steak will continue to cook a bit after removing from the heat.
5. Grill the mushrooms, covered, over medium heat for 6-8 minutes, turning once. Spoon the pepper mixture equally into the mushrooms.
6. Cut the steak into slices, and arrange over the the bell pepper mixture. Top with the cheese. Grill, covered for 3 minutes or until the cheese is melted.

PORTOBELLO STEAKS

Portobello Steaks image

These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!

Provided by Plant Based Life

Categories Fruits and Vegetables Mushrooms Portobello Mushroom Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

4 large portobello mushrooms
3 tablespoons balsamic vinegar
3 tablespoons vegan Worcestershire sauce
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon onion powder
salt and ground black pepper to taste
cooking spray

Steps:

Remove stems and clean the mushrooms; set aside.
Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.

Nutrition Facts : Calories 196.5 calories, Carbohydrate 27.2 g, Fat 7.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 1.1 g, Sodium 278.3 mg, Sugar 10 g

Tips:

For the perfect steak, choose a high-quality cut of meat, such as ribeye or New York strip.
To ensure the steak is cooked evenly, bring it to room temperature before cooking.
Sear the steak in hot oil or butter to create a flavorful crust.
Cook the steak to your desired doneness.
Let the steak rest for a few minutes before slicing to allow the juices to redistribute.
For the portobello mushrooms, choose large, firm mushrooms.
Remove the stems from the mushrooms and brush them with olive oil.
Season the mushrooms with salt, pepper, and garlic powder.
Grill the mushrooms until they are tender and slightly charred.
For the bourbon sauce, use a good quality bourbon.
Reduce the bourbon by half to concentrate the flavor.
Add beef broth, soy sauce, and honey to the bourbon and simmer until thickened.

Conclusion:

Bourbon steak and portobello mushrooms is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The steak is tender and juicy, and the portobello mushrooms are packed with flavor. The bourbon sauce is the perfect finishing touch, adding a touch of sweetness and smokiness. This dish is sure to impress your friends and family.