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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.
I made this tonight and it was very delicious. I am exploring different vegan dishes and was really looking forward to a creamy decadent sauce. I was not disappointed. I baked two large portobello mushrooms and had left over sauce which I froze. I plan to make make a pasta mushroom dish.
P.S. My husband loved it and he is not crazy about mushrooms.
Awesome!
Thank you so much for adding the extra note at the end with options for making this without cashews! I’m one of a small number of people who are allergic to cashews and pistachios, but can eat other kinds of nuts. I love portabella mushrooms and this looks delicious!
I’m so excited to make this recipe! If I leave the mushrooms marinating longer for prep and transport purposes, do you think it will affect the dish much?
it should be fine. i’d say set them marinate lose to your travel time as they will still be marinating during travel and whenever you get to cooking them,
Easy and delicious, made with ingredients I have on hand. Thank you so much!
My husband and I loved this! Delicious and easy. Thank you Richa!
Awesome!
Easy and flavorful weeknight meal! Was fantastic! Thanks!!
I made this last night and followed the recipe exactly. This was absolutely delicious and my sauce thickened up beautiful. When you slice into the mushrooms with a knife, this glorious juice runs out, similar to eating steak. My husband was very impressed. Thank you!
awesome!!
This was delicious! Thank you Richa, I can always count on your recipes to be easy, tasty and healthy. You’re the best x love from Canada
Awesome!
Can you use regular organic yeast, or do I have to use the nutrition yeast flakes?
regular is yeast is active yeast which is used for leavening in bread. Nutritional yeast in inactive yeast that is used for cheesy flavor and is edible in that form. Regular ative yeast is not edible that way.
My 13 year old son, who is a reluctant plantbased eater and notoriously fussy, gave this a double thumbs up. It was delicious. It even pleased my mother who is skeptical of a vegan diet. Delicious.
so awesome!