Bourbon Steak Portobellos Recipe
Bourbon Steak Portobellos Recipe photo by Taste of Home
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Bourbon Steak Portobellos Recipe

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I love this grilled steak and mushroom dish because it's easy and oh so pretty on the plate. If you like a little spice, add fresh jalapeno pepper to the peppers. &mdash:Kathy Vanderburg, Niceville, Florida
TOTAL TIME: Prep: 30 min. + marinating Grill: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. + marinating Grill: 25 min.
MAKES: 4 servings


  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup bourbon
  • 2 tablespoons dark brown sugar
  • 1 beef top sirloin steak (3/4 inch thick and 1 pound)
  • 4 large portobello mushrooms
  • 1/2 large sweet red pepper, cut into strips
  • 1/2 large sweet yellow pepper, cut into strips
  • 1/2 large sweet onion, halved and sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 3/4 cup shredded part-skim mozzarella cheese

Nutritional Facts

1 serving: 301 calories, 12g fat (4g saturated fat), 58mg cholesterol, 637mg sodium, 13g carbohydrate (8g sugars, 2g fiber), 32g protein Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat.


  1. In a small bowl, combine the soy sauce, bourbon and brown sugar; stir until sugar is dissolved. Pour 1/3 cup into a large resealable plastic bag; add steak. Seal bag and refrigerate for 1 hour.
  2. Remove and discard stems and gills from mushrooms. Place mushrooms in a shallow dish; brush both sides with remaining marinade; cover and let stand at room temperature for 1 hour.
  3. In a small bowl, combine the peppers, onion, oil and 1/4 teaspoon each salt and pepper; toss to coat. Spread in a single layer on a grilling grid; place on a grill rack. Grill, covered, over medium heat for 5-8 minutes or until crisp-tender. Cover and keep warm.
  4. Sprinkle steak with remaining salt and pepper. Grill steak, covered, over medium heat for 8-10 minutes on each side or until a thermometer reads 145° for medium-rare, 160° for medium and 170° for well-done.
  5. Meanwhile, grill mushrooms, covered, over medium heat for 6-8 minutes or until tender, turning once. Spoon pepper mixture into mushrooms. Cut steak into slices; arrange over pepper mixture. Sprinkle with cheese. Grill, covered, for 3-4 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Bourbon Steak-Topped Stuffed Portobellos in Healthy Cooking June/July 2012, p36

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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rrharding 137783
Reviewed May. 20, 2013

"Delicious - and easy!! Family loved them."

designsbybriana2 196852
Reviewed Jun. 27, 2012

"I wasn't so sure how this would turn out since the marinade was so strong but it was very good."

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