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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.
Looks great. I am definately going to make this!
Excellent !
Great recipe! How long can any leftover sauce be kept in the fridge?
3 days
Amazing!! Used it for thanksgiving today and sooo good. Had leftover marinade and used on other food too like mashed potatoes.
Perfect! I’m so glad that you enjoyed a Thanksgiving meal
Delicious recipe! I added a little miso paste for the creamy garlic sauce and it was nice 🙂 thanks for another awesome recipe
great idea! thankyou for your awesome feedback & rating
This was incredible, we loved it. We will make this again.
I have made this recipe quite a few times and every time it has been a hit. We love it and tonight I’m introducing it to
my Brother & Sister in law.
excellent! I’m sure it will be a winner =). enjoy
This was great! I really enjoyed it. I didn’t change anything but forgot the white wine. Will definitely remember it next time! Would be great on top of a pasta dish.
Fabulous result, for both the carnivore and the plant-based whole food eater. We used tamari, cut the garlic in the sauce in half, and didn’t happen to have any wine. Once the sauce was blended, I heated it to thicken by deglazing it in the pan I seared the mushrooms in. Does require generous amounts of salt and pepper. Recipe as is makes much more sauce than you’ll need for the mushrooms, so we added some tossed pasta as a side dish (but left the mushrooms whole, as the “main course”).
Awesome
I doubled the recipe and served it over GF pasta and used tamari because I was out of GF Worcestershire sauce. It was delicious. My kids loved it.
Awesome
Absolutely loved this recipe. My first try came out excellent. I used a cast iron skillet for grill marks that did not work, so in the oven it went and it tasted amazing.
Thank you for the recipe, my husband loved it too.