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.
Awesome recipe!
I really liked the garlic sauce, I will definitely make it again to eat with other dishes too!
Awesome !
My husband has acid reflux so I did not use any garlic. Used broth instead of wine. No salt added. Doubled the recipe and added 1 TBSP dried basil to the sauce. Marinated baby Bella’s and sliced them before dry pan “frying”… Served with grilled veggies ( onion, zucchini, cauliflower and red peppers) over pasta. Yummy! Very flavorful, not too much work or time. Thanks for a hit I think my non veg relatives will love.
This recipe is delicious! I made its pretty much as written, and served it over mashed potatoes with sautéed greens. I’ll be making this again and again!
Awesome
Sauce was not bad. Very popular generic vegan cheese sauce, nothing special. Marinade was terrible though and I am far from a picky eater, so I was really disappointed. Way too salty. Excess was left out too…also makes way too much for only 2/3 portobello mushrooms. I’ve made a ton of vegan recipes, and in all honesty, I believe this should be revised.
Sorry it didn’t work out. 100s of people have made it without change. Maybe something went wrong jn measuring? Or the mushrooms were small?
Hi. Mine turned out good except the sauce was a bit too sour or is that supposed to be the dominant flavor? I had to sub the white wine with something else(either balsamic vinegar or apple cider) since we didn’t have white wine.
The apple cider will make it sour. Just add more broth instead of wine
I made this for the main dish in our anniversary dinner, tonight & My LORD this was an absolute banger of a recipe! I cannot wait to make this again and again and share it with everyone I know because it is THAT good!!! I served it over a bed of wild rice to go with the extra garlic sauce (highly recommend)
Thanks for sharing this beautiful arrangement of flavors & helping make our evening extra special
<3
bang on!
Instead of grilling, can steamed portabellos work also?
that would work also
Delicious! I served over grilled slices of polenta. Will definitely make this again.
sounds yummy – thanks!!
Made this 3 times now! So tasty everytime! Instead of blending cashews, I actually just use 1/2 cup of cream (I’m not vegan). AMAZING!
Excellent ! thanks for stopping by
Thanks for adding that bit about the cream. I would definitely try the cashews but am curious how this would come out with the plant based heavy cream.
It would depend on the brand of the cream