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Grilled Portobello Mushrooms with Garlic Sauce

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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 

Grilled Portobello Mushrooms with Garlic Sauce. Grilled or Baked Marinated Portabella Mushrooms served with creamy gravy. #Vegan #Glutenfree #Recipe #veganricha | VeganRicha.com

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?

Grilled Portobello Mushrooms with Garlic Sauce. Grilled or Baked Marinated Portabella Mushrooms served with creamy gravy. #Vegan #Glutenfree #Recipe #veganricha | VeganRicha.com

More Holiday Meal ideas

Grilled Portobello Mushrooms with Garlic Sauce. Grilled or Baked Marinated Portabella Mushrooms served with creamy gravy. #Vegan #Glutenfree #Recipe #veganricha | VeganRicha.com

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. 

Grilled Portobello Mushrooms with Garlic Sauce. Grilled or Baked Marinated Portabella Mushrooms served with creamy gravy. #Vegan #Glutenfree #Recipe #veganricha | VeganRicha.com

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. Grilled or Baked Marinated Portabella Mushrooms served with creamy gravy. #Vegan #Glutenfree #Recipe #veganricha | VeganRicha.com

Grilled Portobello Mushrooms with Garlic Sauce. Grilled or Baked Marinated Portabella Mushrooms served with creamy gravy. #Vegan #Glutenfree #Recipe #veganricha | VeganRicha.com
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4.97 from 54 votes

Grilled Portobello Mushrooms with Garlic Sauce

Grilled Portobello Mushrooms with Garlic Sauce. Grilled or Baked Marinated Portabella Mushrooms served with creamy garlic gravy. Vegan Gluten-free Recipe 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main
Cuisine: Gluten-free, Vegan
Servings: 3
Calories: 198kcal
Author: Vegan Richa

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

This can also be made into a Pasta meal. Toss in 4 to 6 oz of cooked pasta in the cream sauce. Add some non dairy milk for saucier if needed. Slice the cooked mushrooms, top the pasta and serve.
 
To make this gluten-free, ensure that the worchestershire is glutenfree or use tamari.
 
To make this Cashew free: Use same amount of soaked macadamia nut, or pumpkin seeds, or use 3 tbsp flour, or cauliflower potato mash like my fettuccine alfredo
Nutrition is 1 of 3 serves

Nutrition

Nutrition Facts
Grilled Portobello Mushrooms with Garlic Sauce
Amount Per Serving
Calories 198 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 445mg19%
Potassium 454mg13%
Carbohydrates 17.8g6%
Fiber 2g8%
Sugar 5g6%
Protein 5g10%
Vitamin A 330IU7%
Vitamin C 9mg11%
Calcium 35mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Grilled Portobello Mushrooms with Garlic Sauce. Grilled or Baked Marinated Portabella Mushrooms served with creamy gravy. #Vegan #Glutenfree #Recipe #veganricha | VeganRicha.com



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Hi, I loved your recipe for the sauce! It was quite amazing. Sorry to say we didn’t like the portobello mushroom marinade. Either I put too much balsamic vinegar or there is too much for the recipe. I served the mushroom and sauce over pasta. I will definitely make the sauce again!!!!
    Thanks again 😊

    Reply

    • hmm it should get cooked out. fish out the mushrooms leaving the marinade behind and also cook longer, also use less, maybe a tsp or so or omit it. theres a lot of flavor in the marinade already.

      Reply

  2. 5 stars
    Didn’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.

    Reply

  4. 4 stars
    Made 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!

    Reply

    • we 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

      Reply

  9. 5 stars
    The 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!

    Reply

  10. 5 stars
    LOVED IT! Used the original recipe and had brown rice as a base to add a few more carbs. It was delicious- thank you!

    Reply

  12. 5 stars
    This 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 😋

    Reply

  13. 5 stars
    My meat eating husband gave this 5 stars… suggested adding mushrooms and felt the cilantro was a great touch. So happy I found your sight.

    Reply

  15. Hi! This looks so amazing, I was curious if this space holds well? Could I make the day before and reheat&serve next day?

    Reply

      • 5 stars
        Excellent recipe! My daughter and I made this for dinner last night. It all came together easily which was perfect because I’m trying to teach her that cooking healthy veg meals isn’t complicated or time consuming. We followed the recipe as is but added white kidney beans to the sauce to increase the protein without altering the flavour too much (we didn’t blend in the beans; they stayed whole). We’ll definitely be making this again!

        Reply

  16. 5 stars
    Excellent 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.

    Reply

  17. 5 stars
    That 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!!

    Reply

  19. 5 stars
    Made 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?

    Reply

  20. 5 stars
    I 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.

    Reply

  21. 5 stars
    ⭐️ ⭐️⭐️⭐️⭐️ 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!!

    Reply

  23. 5 stars
    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

    Reply

  24. 5 stars
    These mushrooms were amazing! I had them with mashed potatoes. I need to make them again! The sauce had a richness to it.

    Reply

  25. Hello! Thank you! Everyone loved it but yes.. too much balsamic vinegar:)) served with toasted multigrain bread:)

    Reply

  26. My young adult daughter has not been crazy about mushrooms for years. She tasted this and really liked it!

    Reply

  27. 5 stars
    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

    Reply

  28. 5 stars
    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.

    Reply

  29. 5 stars
    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!

    Reply

  30. 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.

    Reply

  31. 5 stars
    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.

    Reply

  32. 5 stars
    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.

    Reply

  33. 5 stars
    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”).

    Reply

  34. 5 stars
    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.

    Reply

  35. 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.

    Reply

  37. 5 stars
    Delicious recipe! I added a little miso paste for the creamy garlic sauce and it was nice 🙂 thanks for another awesome recipe

    Reply

  38. Amazing!! Used it for thanksgiving today and sooo good. Had leftover marinade and used on other food too like mashed potatoes.

    Reply

  41. 5 stars
    Made this 3 times now! So tasty everytime! Instead of blending cashews, I actually just use 1/2 cup of cream (I’m not vegan). AMAZING!

    Reply

  44. 5 stars
    I made this for the main dish in our anniversary dinner, tonight & My LORD this was an absolute banger of a recipe! I cannot wait to make this again and again and share it with everyone I know because it is THAT good!!! I served it over a bed of wild rice to go with the extra garlic sauce (highly recommend)

    Thanks for sharing this beautiful arrangement of flavors & helping make our evening extra special
    <3

    Reply

  45. Hi. Mine turned out good except the sauce was a bit too sour or is that supposed to be the dominant flavor? I had to sub the white wine with something else(either balsamic vinegar or apple cider) since we didn’t have white wine.

    Reply

  46. Sauce was not bad. Very popular generic vegan cheese sauce, nothing special. Marinade was terrible though and I am far from a picky eater, so I was really disappointed. Way too salty. Excess was left out too…also makes way too much for only 2/3 portobello mushrooms. I’ve made a ton of vegan recipes, and in all honesty, I believe this should be revised.

    Reply

    • Sorry it didn’t work out. 100s of people have made it without change. Maybe something went wrong jn measuring? Or the mushrooms were small?

      Reply

  47. 5 stars
    This recipe is delicious! I made its pretty much as written, and served it over mashed potatoes with sautéed greens. I’ll be making this again and again!

    Reply
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