Portobello "Filet Mignon" - Laura's Vegan Table

Ingredients

• 4 portobello mushrooms, cleaned and dried; stems removed
• 3 tablespoons vegan worchestire sauce
• 1 tablespoon olive oil
• 4 tablespoons marsala or sherry, divided in half
• 1 tablespoon dijon mustard
• 1/2 teaspoon sea salt
• 1/2 teaspoon coarsely cracked peppercorns
• 1 8 ounce package of cremini mushrooms; cleaned and sliced
• 1 tablespoon vegan butter
• 2 cloves fresh garlic, minced
• salt and pepper to taste
• chopped arugula or parsley for garnish