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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.
This was so delicious, the sauce matched also great with steamed broccoli.
Thank you so much for al your amazing recipes.
I have both of your cookbooks but have only made your recipes from your blog 🙂
awesome! there are tons of new recipes inthe books too 🙂
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Bliss on a plate!!!
yay!
I made this last year for thanksgiving and my mom (who is not vegan) is begging me to make it again! I can’t wait to make it again this Thanksgiving!
awesome!
We made this on Mother’s Day and it was amazing! I doubled it. We’re making it again today for a family dinner. I bought two of your cook books too and have made many of the recipes. I love your Chana Masala recipe. I tripled it because I’ve got a 6’5” vegan son!
Thank you.
thats awesome!!
I made this in March when I first began WFPB eating. It was wonderful but I could not find the recipe again until today! I have it appropriately filed now so plan to make it for some friends tomorrow . I am just wondering if anyone had tried freexpzing any or all of this fantastic dish.
the sauce will thicken and congeal a bit and you will have to reheat with more non dairy milk. I havent tried freezing the mushrooms. Grilled mushrooms might work in a sealed bag
Made this tonight and it was like restaurant quality & taste – the flavours were amazing – thank you so much for sharing this wonderful recipe
Awesome!!
This looks amazing and I’m planning on making it this evening, but I don’t have any cashews soaked! Can you please clarify your instructions on how to exclude seeds and nuts? I’m not sure if you were giving a “flour only” version or if I misread it! Thanks so much this really looks great and I can’t wait to try your other recipes!
See Recipe notes. Use same amount of soaked macadamia nut, or pumpkin seeds, or use 3 tbsp flour, or cauliflower potato mash like my fettuccine alfredo
Also you can blend the cashews even if not soaked. it depends on your blender. blend for a minute then let it sit for 5 mins then blend again until smooth
Fixed this for dinner tonight. Hubby decided not to grill so I did the mushrooms in a skillet. I let them cook a little too long but they were delicious! And the sauce was amazing! I probably added more nutritional yeast than most but it turned out so flavorful. Served it all over basmati rice. 👍🏻 Will definitely do again, soon!
Seriously amazing-awesome sauce – vegans and non vegans loved it – I used my Vitamix and it blended the cashews into a lovely smooth liquid – and I did use arrowroot- made a slurry – super impressed with this recipe!!! Thank you so much!!
yay!
I think that if you are going to use thyme in the instructions for the recipe then please put it in the shopping list.
its an optional add in.