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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.
Can you marinade for longer?
yes you can leave it overnight
This recipe looks amazing! Could you tell me what the brown gravy is under the mushrooms?
it the juices flowing out from the mushroom, so marinade + moisture from mushrooms.
Finally made these. There were fantastic!!! i can’t wait to make this recipe again.
Thanks for an awesome recipe that will be repeated often
awesome!! what did you think about the sauce, did it need additional flavor(herbs, more Worcestershire)?
This looks amazing! Can’t wait to try. I love all your recipes I have tried.
I had some leftover stuffing from Thanksgiving so I stuffed the mushroom before baking them. Delicious!
In the sauce recipe you call for water, but in he notes section, if turning it into a pasta dish you “add additional non dairy milk. ” So, you use water first then non dairy milk? The “add additional ” is confusing me. Thanks
I’ll clarify that. Add some non dairy milk such as almond or soy so that there is some additional sauce. The sauce will thicken more with pasta as it absorbs the moisture, so adjust the consistency using non dairy milk instead of water
WOWEEE!!! This is amazing! I used 4 portobellos and just grilled them on my stove top grill. The sauce is to die for, and don’t forget the basil sprinkled on top, really brings it all together. I can’t wait to try this with pasta!
awesome!
Enjoyed this. Made the gravy the day before. Was fearful that it would never thicken up, but it did when I heated it the next day. I did need to add a good bit of worcestershire and so to deepen the flour. Didn’t have fresh basil, so I added some thyme. Delish! I’ll eat more portabello mushrooms with this sauce—I always found them kind of dry and dull without sauce.
Awesome! Add a bit more starch/flour for thickening if it isnt thickening up enough.
Hello! Are the cashews soaked before using? Thanks!
you can soak them. i just blend raw ashews for about 4 minutes (1 minute cycles with breaks) and it works for me. i’ll add a note to soak
This looks awesome. Going to try making it tonight. With the cold weather I need something warm and comforting and I’m definitely going to be making mashed potatoes with it!
perfect!