This is a great recipe when you’re having an outdoor barbecue. Portobellos quickly pull in the smoky flavor from the grill and mingle it with the intense balsamic marinade.

Grilled Portobello Steaks


½ cup Mushroom Gravy (preferably using the dried wild mushroom option) (page 290)
2 large portobello mushrooms, stems removed
4 cloves garlic, crushed
10–12 sage leaves, crushed
¼ cup balsamic vinegar or red wine
1 teaspoon cracked pepper
1 teaspoon fresh thyme
¼ teaspoon coarse sea salt


Make ½ cup of the Mushroom Gravy recipe. Add the portobellos, garlic, sage, balsamic vinegar, pepper, thyme, and salt to a shallow bowl. Marinate the portobellos for about 2 hours, then remove them from the marinade. Sprinkle the sea salt on each portobello. Grill the portobellos over medium heat on a wood-fire grill, drizzling them with leftover marinade to keep them hydrated. They should take about 5 to 10 minutes per side. Once they are done grilling, warm the Mushroom Gravy back up and top them with the gravy, or simply serve the portobellos on their own.

Making It Simple: Instead of marinating and grilling the mushrooms, simply bake them in the marinade in a covered baking dish on 375 degrees F for 25 minutes, then sprinkle them with the sea salt once they are out of the baking dish.

The Gourmet Touch: Wrap the grilled portobello steaks in several sheets of phyllo dough, spritz the dough with water, and bake the phyllo-wrapped mushrooms at 400 degrees F for 10 minutes.

Serves 2.

*Recipe from 21-Day Weight Loss Kickstart: Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your Health by Neal Barnard, MD with recipes by Chef Jason Wyrick.*

*Image: Michelle Meiklejohn /*