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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.
Fantastic and so quick and easy. I made the garlic sauce with half water and half soy milk. I am going to use this for mac and “cheese”. My husband (non-vegan) super impressed and happy to eat this over dairy sauces any day (Yay!).
Awesome!
This is a fantastic recipe for “meatless Monday’s”. I do not make the garlic sauce. Just marinate the mushrooms and serve them that way. I put the marinated shrooms in a covered baking dish and bake them.
awesome!
Delicious and awesome! However we found there was waaaaaay too much sauce left over. We easily had enough for a dozen portabella.
Do you mean the marinade or the garlic sauce? The garlic sauce can be used with pasta. I use some of the extra marinade while the mushrooms are grilling to baste, and if baking, then add most of it with the mushrooms to thicken and add more flavor. You can also serve any remaining drizzle over the mushrooms along with the garlic sauce. Maybe my mushrooms were large, but it shouldnt be that much marinade or sauce for a dozen
What can I use instead of nutritional yeast. Do not need vegan. Rather not buy bag of that since I may never use it again
omit it. Add a bit of ground mustard and more of the flavors(herbs etc) when you taste to preference.
Tried it last night for our dinner , will double it for Friday’s dinner party as an appetizer. Expecting rave reviews cause we loved it . Is nutritional yeast optional or is it optional to use more .
awesome! either works, depends on your preference of nutritional yeast flavor
I just made this and the whole group loved it. I chargrilled and finished in oven (the non meat eaters said it was a great steak alternative). I put the left over marinade juices into the sauce aswell and it was super tasty. Served with roast potatoes and sauteed spinach. Thank you for sharing 🙂
awesome!!
This recipe sounds amazing! BUT my GF family members (with celiac, one with Rheumatoid Arthritis) would want me to point out that soy sauce contains wheat. So, to keep this recipe gluten-free, please remember to substitute Tamari soy sauce!
Yes definitely. I do add that instruction in most recipes but forget at times.
I did this for Christmas and will do again next weekend. Never a huge fan of portobellos but this changed my mind. My 85 year old mother love it too!
yay! that is so awesome!!!
I just finished this for dinner and it was amazing!
awesome!
Can you use corn starch or gluten free flour?
Also can you freeze the sauce?
Looking forward to making this for Easter.
yes, use rice flour. yes you can freeze the sauce. You will need to add more non dairy milk while reheating as it will thicken
Can you use corn starch instead of arrowroot?
yes