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 (32.25 g) raw cashews (soaked in hot water for 15 minutes if needed)
- 1 tbsp arrowroot starch or use flour
- 1.5 cups (375 ml) 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 (0.5 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
Jo
Yes, I have made this, but without oil. It works just as good with a little veggie broth.
Thank you for your recipes. I enjoy new things. Have both your cook books.
Jo
Vegan Richa Support
Thank you, Jo!
Stephanie
I made this exactly how recipe stated except I sliced the mushrooms once cooked and served the sauce and mushrooms over pasta
Delicious 😋
Vegan Richa Support
I’m so glad you enjoyed!
Karen
I just made this for dinner. I omitted the oil and the salt. I had no idea what to expect. I doubled the marinade because I was using a 24 ounce package of baby bellas. I didn’t double the dressing since a lot of revies said there was extra. I had the perfect amount of both. I did bake the mushrooms in the 425 degree oven for roughly 30 minutes (20 covered). Honestly, it was really good. I think I’d add more Worcestershire and garlic to the dressing next time, but I’m sure lack of salt was the reason. I would definitely make this again and again.
Vegan Richa Support
Wonderful! Thank you, Karen.
Elaine
Can you make the sauce ahead of time and warm it up? Trying to prep for a big meal in a small kitchen! Thank you!
Vegan Richa Support
Yes you can. Note that the texture and taste might not be quite the same when reheated. You might need to add a splash of water when reheating to loosen the sauce.
Morgan L
Of course another terrific recipe from you. I doubled the recipe and realized I have too much sauce, but I can rework it by adding nutritional yeast and maybe some vegan cheese shreds and turn it into a mac-and-cheese sauce, inspired by your “Everyday Kitchen” cookbook. 🙂
Vegan Richa Support
great idea Morgan 🍄
Roaie
They were delicious, thank you
Vegan Richa Support
yippie! thank you
Pat
This looks so good. Wondering how people would feel only getting half of one mushroom as a serving? I know I would feel sad. I’d probably want 2 for myself! But really, how were you able to determine the serving size as 1/2 mushroom per person.
Thanks!
Richa
I had really large mushrooms. Also if it would be a part of the holiday spread then I wouldn’t want that huge a portion as there would many sides I would want to eat as well 🙂
Kim Lippy
Disclosure…I’ve not yet made this recipe, I only have a question. Please give us the approximate weight (even in grams) of the vegetables. It would help SO much, esp on the mushrooms. Also, it you could pls add a search feature to your reviews/ratings, that would help immensely. There are ~ 200 comments here. It would be so time consuming to go thru. This recipes sounds YUMMY. We intend to fix it for dinner tonight. Thank you.
Vegan Richa Support
An average size portobello Mushroom at about 4.5″ across weighs approximately .35lbs, which is 5.6oz, or 159 grams. thank you for your feedback