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 (1 tbsp) extra virgin olive oil
- 3/4 tsp (0.75 tsp) smoked paprika
- 2 tsp vegan Worcestershire sauce or use soy sauce (tamari to make glutenfree)
- 2 tsp lemon juice
- 1 tbsp (1 tsp) 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
Samantha McPherson says
January 18, 2019 at 5:36 pmDidn’t change a thing and this was amazing! My husband (not vegan) found this recipe and suggested it for dinner tonight. Me (vegan) was wondering if 1/4 cup of cashews was enough because I love my cashew sauces! Haha. But it’s perfect as is! Hubby even fired up the grill to do the mushrooms proper.
Perfect with a side of asparagus and a scoop of rice to soak up the delicious juices.
Richa says
January 18, 2019 at 5:43 pmawesome!
Miri says
January 27, 2019 at 12:16 pmAbsolutely amazing! thank you VeganRicha! All the family loved it.
Richa says
January 27, 2019 at 11:03 pmthanks!
Marie says
February 8, 2019 at 11:53 amMade this recipe today, used 1-1/2c water as suggested for the creamy sauce and it came out way too watery, and also the ratio seemed way off, I had too much sauce for the amount of mushroom there was. Other than that the flavors of this recipe were great, I would totally make this again but adjust the amount of water and amount of sauce made!! Delicious recipe!
Richa says
February 8, 2019 at 1:12 pmwe usually get pretty big portobellos so the sauce is just right amount. it might be the pan and stove etc and you might need a few mins longer cooking time to thicken as well as evaporate some liquid, or use 1 cup water. you can use the sauce as another meal if its still left with some cooked pasta
Marie says
February 8, 2019 at 5:22 pmI will try that next time thanks! ☺️
Jacqueline Marie says
February 23, 2019 at 1:58 pmSooooo good! Followed exactly. Had enough sauce left over to enjoy some pasta tomorrow. Yummy! 😋
Richa says
February 23, 2019 at 2:12 pmawesome!
Carolyn Adkins says
April 1, 2019 at 9:43 amCan I skip the yeast?
Richa says
April 1, 2019 at 3:05 pmyes
Susanna says
April 17, 2019 at 12:09 pmCan you use a fortified white wine such as a dry sherry?
Richa says
April 17, 2019 at 12:21 pmyes
Lynn says
May 14, 2019 at 9:49 amIt says 1 tsp. Then (1tbsp) olive oil? Which one?
Richa says
May 14, 2019 at 10:05 amoops the conversion to metric portion of the widget is messing it up. 1 tsp is sufficinet
Donna Poyner says
June 9, 2019 at 4:55 pmThe sauce is soooo good! I used pumpkin seeds instead of the cashews. I also put chopped fresh basil directly into the simmering sauce instead of just as a topping at serving time. I doubled the recipe so I could have leftovers – so glad I did that! Will definitely make this again!
Richa says
June 9, 2019 at 6:18 pmawesome!
Trying vegan for the first time! says
June 11, 2019 at 5:40 pmLOVED IT! Used the original recipe and had brown rice as a base to add a few more carbs. It was delicious- thank you!
Richa says
June 11, 2019 at 5:51 pmawesome!
Randee says
June 19, 2019 at 3:44 pmThis sounds so good! I have a question: Is there something I can use instead of the white wine?
Richa says
June 19, 2019 at 3:51 pmbroth.
Sally says
July 17, 2019 at 10:29 amThis was delicious! I used vermouth instead of white wine and didn’t have any flour or starch it but it still worked. I had it with broccoli and pasta, totes lush! Thanks for sharing 😋
Richa says
July 17, 2019 at 12:23 pmAwesome!
MJ says
July 25, 2019 at 6:13 pmMy meat eating husband gave this 5 stars… suggested adding mushrooms and felt the cilantro was a great touch. So happy I found your sight.
MJ says
July 25, 2019 at 6:15 pmMy meat eating husband gave this 5 stars… suggested adding cilantro in leau of basil. So happy I found your sight.
Richa says
July 25, 2019 at 7:13 pmawesome!
Veronica says
October 1, 2019 at 4:35 pmHi! This looks so amazing, I was curious if this space holds well? Could I make the day before and reheat&serve next day?
Richa says
October 1, 2019 at 7:04 pmThe sauce will thicken a bit, mushrooms will be fine
Margo Pineau says
October 25, 2019 at 5:46 pmExcellent recipe. My vegan daughter, carnivore husband and myself (vegetarian) devoured these with a side of salad and some organic sauteed zucchini. Mmm! Delicious. Will definitely make again.
Richa says
October 25, 2019 at 5:53 pmah seems like the cider wasnt reduced enough. with the extra moisture, the batter might have been too thin, hence th gummyness. Just add 2 to 4tbspmoreflour until it starts toget slightly stiff. Reduce the cider toa tbsp or so more than 3/4 cup
Richa says
October 25, 2019 at 5:54 pmyay!
Marcia says
December 8, 2019 at 9:37 pmThat was so tasty! used the additional sauce on mashed potatoes, yum!! I i will share this with our Vivacious Vegan Supper Club group on Facebook. Thank you for your great recipes!!
Richa says
December 9, 2019 at 10:54 amThanks!
Holly Janz says
December 14, 2019 at 8:06 amHas anyone tried freezing the garlic sauce?
Richa says
December 14, 2019 at 12:20 pmi havent. You can freeze it, it will tend to get icy. so when it thaws, you’ll have to whisk it well during reehating.
Holly Janz says
December 27, 2019 at 8:12 amFreezing the sauce, thawing and reheating worked great!
Richa says
December 27, 2019 at 11:33 amcool! thanks!
Breana says
December 30, 2019 at 1:36 pmMade this once so far…..my family raved about it and requested it be put in the weekly rotation. It was delicious!!!
What do you think about letting the mushrooms marinate for 2-3 hrs or overnight?
Richa says
December 30, 2019 at 1:54 pmyes marinate away, Longer is tastier
Sandi R. says
January 6, 2020 at 8:20 pmI just made this, so tasty. The sauce was really thick. I made extra for a pasta sauce for later. I’ll add water, maybe that will help. I’m definitely going to add it to the rotation. My daughter asked for seconds, thanks for the recipe.
Richa says
January 6, 2020 at 10:20 pmAwesome! yes th sauce can thicken quickly depending on the stove, pan and heat. Just add more water to thinit out