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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.
Your Facebook recipes all look delicious, it’s a shame they are not in your veganricha cook book that I have just purchased after seeing so many tasty recipes on Facebook.
Books can have only 100-150 recipes. My blog has been around for 10 years now and has 1200+ recipes . So can’t fit 🙂
Delicious!! Wish i had a couple more mushrooms to eat more!! Served with mashed potatoes and the gravy was yummy on those as well. Thanks for all you do, you were on of the first websites i used 3 years ago when I went mostly vegan😊 love your recipes!
thanks for your continued support, Marcia!! makes me happy
I am allergic to nuts so I used pumpkin seeds instead of the cashews. I grilled the portabella mushrooms and then sliced them and placed them on top of pasta that was tossed in the sauce. Delicious.
What a great idea! So glad you enjoyed this!
This recipe blew my mind! The sauce is so creamy and flavorful, I added a small dash of dry thyme and Worcestershire while it thickened. I’ll be using this sauce to compliment an array of dishes in the future. The mushrooms soak up the marinade so well and the char from the grill put me over the top in heaven. I can’t wait to share this recipe with friends and family! Thank You
Thank you for stopping by!
My young adult daughter has not been crazy about mushrooms for years. She tasted this and really liked it!
wow! That’s great =). so easy to impart so much flavour with grilling, right?
Hello! Thank you! Everyone loved it but yes.. too much balsamic vinegar:)) served with toasted multigrain bread:)
you’re welcome
These mushrooms were amazing! I had them with mashed potatoes. I need to make them again! The sauce had a richness to it.
Everything is good with mashed potatoes! Thanks for stopping by!
This was so far the best portabello I’ve had. The marinade was excellent. We grilled them on the bbq and then served with the sauce and not a complaint from the vegetarians, will be making this again for sure. Thanks
perfect!
Anyone tried this in a burger?
⭐️ ⭐️⭐️⭐️⭐️ BEST DISH EVER! I’d pay $50 for this at a restaurant. It’s THAT good! Dang. You’d never know it’s vegan either. That sauce was the most delicious!! I served it with vegan mashed potatoes and sautéed spinach. Absolutely perfect. Thank you!!
100% agree