This post contains affiliate links. Please see our disclosure policy.
Grilled Portobello Mushrooms with Garlic Sauce. Grilled or Baked Marinated Portabella Mushrooms served with creamy gravy. Vegan Gluten-free Recipe Jump to Recipe
These Grilled Portobellos come together quickly, and are super delicious with the garlic soy marinade. The Deep caramelized flavor works wonderfully with the garlic sauce and basil and makes for an impressive meal. Serve with a side salad, and some biscuits/mashed potatoes for serving more of the garlic gravy!
T’is the season for getting together with friends and family, planning potluck meals and making the most of the short days! Well it gets harder for photography, but hey its a good opportunity to slow down too, and enjoy comforting meals like these by the fireplace.
What are your favorite comfort meals this month?
More Holiday Meal ideas
- Lentil Quinoa Loaf
- Mushrooms stuffed with herbed chickpeas
- Loaded Veggie Lasagna
- Chickpea Sweet Potato Shepherd’s Pie
Marinate the caps. If the caps are skinny, they will cook by just grilling. If they are thick, you can sear on the grill and finish cooking in the oven.
If you make this recipe, please consider rating it and leaving a comment below. I love hearing from you and seeing your awesome remakes! Find me on Instagram and tag me @veganricha
Grilled Portobello Mushrooms with Garlic Sauce
Ingredients
- 2 large Portobello mushrooms, or 3 medium, cleaned with a damp cloth
Marinade:
- 3 cloves garlic, minced
- 2 tbsp balsamic vinegar
- 1 tsp extra virgin olive oil
- 3/4 tsp smoked paprika
- 2 tsp vegan Worcestershire sauce or use soy sauce, (tamari to make glutenfree)
- 2 tsp lemon juice
- 1 tbsp white wine , or use a tsp white wine vinegar or omit
- a generous dash of salt and pepper
Creamy Smoky Garlic Sauce:
- 1 tsp oil
- 1 medium onion, finely chopped
- 5 cloves of garlic, minced
- 1/4 cup raw cashews, (soaked in hot water for 15 minutes if needed)
- 1 tbsp arrowroot starch or use flour
- 1.5 cups water
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 tbsp nutritional yeast, optional, if you like the gravy cheesier, use more
- 1 to 2 tbsp white wine
- 1/2 tsp or more salt
- chopped fresh basil and black pepper to taste for garnish
Instructions
- In a shallow dish, mix all the ingredients under marinade. Place the portobello mushrooms in the dish and brush the marinade all over, Let it marinade for 10 to 15 minutes.
- Heat a grill or a heavy bottom pan over medium heat. Spray or brush oil on the pan. When hot, place the mushrooms on the pan, partially cover and cook for 3 to 4 minutes per side. If the the mushrooms are thin, they will cook through in the time. If they are thick, transfer to the oven and bake at 400 degrees F for 15 minutes or until a knife goes through easily. To Bake the marinated mushrooms without grill step, bake for 25 to 30 minutes in the shallow dish.
- Make the sauce: Heat oil in a skillet over medium heat. Add onion and garlic and pinch of salt and cook until translucent.
- Transfer half of the mixture to a blender. Add the rest of the ingredients and blend until smooth. Blend a couple of times of 1 minute cycles so the cashews blend in.
- Pour the blended mixture into the skillet with the remaining onion garlic and cook over medium heat until thickened. Taste and adjust salt and flavor. Add a dash of thyme and a tsp of vegan worcestershire or soy sauce for additional flavor if needed.
- Serve the mushrooms drizzled generously with the creamy sauce, fresh basil (adds great flavor) and black pepper.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Portobello mushrooms are my favorite kind of mushrooms! The garlic sauce looks splendid on top of each!
Thank you for fabulous recipe. I can’t wait to try it. I love your suggestions of using the sauce with pasta. It would be great to watch a video making it into a Mushroom pasta dish.
I doubled the batch as I had quite a few mushrooms but my sauce did not thickn any ideas as your picture showed.
Add a bit more starch or flour to the existing sauce and boil. It keeps thickening as it cools. The pictures are cool sauce. when making double again add more cashews or atleast 3 tbsp starch or flour. The sauce doubling needs abit extra thickening agents for the amount of water
Richa, these look fantastic! Can’t wait to make these. 🙂
Thanks for the recipe.
Is there a sub for white wine? White wine vinegar?
Use 1/2 to 1 tsp vinegar. you an adjust later with more vinegar or lemon.
This would make a great addition to a Thanksgiving dinner. Evan non-vegans will enjoy. Wondering if I can make the sauce a day or two ahead, refrigerate and then warm up to use on Thanksgiving? Also, I will need to make at least 12 and I will be using an oven.
Any suggestions on simplifying the process?
Thanks!
Yes, the sauce can be made ahead. Make atleast 4 times the sauce. To bake, use a larger baking tray for the mushrooms, or bake in 2 batches. Bake time would be another 5-10 minute more depending on the oven.
Please do rate the recipe after you have tried it.
Looks like another one if your great recipes. I am saving it for next time I have portobellos
Your garlic sauce sounds like it could go on a multitude of other things as well. So seful! Thanks.
yes definitely!
Hi, you said to cook the onion and garlic then transfer half to a blender with the rest of the ingredients but didn’t say what to do with the other half 😬
its still in the pan. so add the blended mixture and the remaining onion and garlic back to the pan and simmer to thicken
That should work!
After blending 1/2 of the mixture simply add it back to the pan with the other half and stir to incorporate.
You are so generous . Thank you.
I think the recipe looks fantastic. As soon as I recouperate from my accident I will try it!!!