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
Recipe Card
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
Adri M
Awesome recipe!
Adela
I really liked the garlic sauce, I will definitely make it again to eat with other dishes too!
Vegan Richa Support
Awesome !
Carol
My husband has acid reflux so I did not use any garlic. Used broth instead of wine. No salt added. Doubled the recipe and added 1 TBSP dried basil to the sauce. Marinated baby Bella’s and sliced them before dry pan “frying”… Served with grilled veggies ( onion, zucchini, cauliflower and red peppers) over pasta. Yummy! Very flavorful, not too much work or time. Thanks for a hit I think my non veg relatives will love.
Lisa
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!
Vegan Richa Support
Awesome
Valerie
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.
Richa
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?
Eric
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.
Richa
The apple cider will make it sour. Just add more broth instead of wine
Maneta S
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
Vegan Richa Support
bang on!
Eric
Instead of grilling, can steamed portabellos work also?
Vegan Richa Support
that would work also
Kristina
Delicious! I served over grilled slices of polenta. Will definitely make this again.
Vegan Richa Support
sounds yummy – thanks!!
Sydney
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!
Vegan Richa Support
Excellent ! thanks for stopping by
Alan Gale
Looks great. I am definately going to make this!
Vegan Richa Support
Excellent !
Gail
Great recipe! How long can any leftover sauce be kept in the fridge?
Vegan Richa Support
3 days
Alyssa
Amazing!! Used it for thanksgiving today and sooo good. Had leftover marinade and used on other food too like mashed potatoes.
Vegan Richa Support
Perfect! I’m so glad that you enjoyed a Thanksgiving meal
Samantha
Delicious recipe! I added a little miso paste for the creamy garlic sauce and it was nice 🙂 thanks for another awesome recipe
Vegan Richa Support
great idea! thankyou for your awesome feedback & rating
Daniel Sadler
This was incredible, we loved it. We will make this again.
Sylvia
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.
Vegan Richa Support
excellent! I’m sure it will be a winner =). enjoy
Tammy
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.
Eric
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”).
Richa
Awesome
Lyndsey Carter
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.
Richa
Awesome
Maddie
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.
Doreen
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.
Richa
Books can have only 100-150 recipes. My blog has been around for 10 years now and has 1200+ recipes . So can’t fit 🙂
Marcia Patterson
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!
Vegan Richa Support
thanks for your continued support, Marcia!! makes me happy
Stephanie
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.
Vegan Richa Support
What a great idea! So glad you enjoyed this!
Damaris
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
Vegan Richa Support
Thank you for stopping by!
Rose
My young adult daughter has not been crazy about mushrooms for years. She tasted this and really liked it!
Vegan Richa Support
wow! That’s great =). so easy to impart so much flavour with grilling, right?
Diva Chugani
Hello! Thank you! Everyone loved it but yes.. too much balsamic vinegar:)) served with toasted multigrain bread:)
Vegan Richa Support
you’re welcome
Claudia
These mushrooms were amazing! I had them with mashed potatoes. I need to make them again! The sauce had a richness to it.
Vegan Richa Support
Everything is good with mashed potatoes! Thanks for stopping by!
Krisgren
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
Vegan Richa Support
perfect!
B D Johnson
Anyone tried this in a burger?
Heather
⭐️ ⭐️⭐️⭐️⭐️ 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!!
Damaris
100% agree
Sandi R.
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.
Richa
Awesome! yes th sauce can thicken quickly depending on the stove, pan and heat. Just add more water to thinit out
Breana
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?
Richa
yes marinate away, Longer is tastier
Holly Janz
Has anyone tried freezing the garlic sauce?
Richa
i 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
Freezing the sauce, thawing and reheating worked great!
Richa
cool! thanks!
Marcia
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!!
Richa
Thanks!
Margo Pineau
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.
Richa
ah 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
ShUri
i love you
Richa
yay!
Veronica
Hi! This looks so amazing, I was curious if this space holds well? Could I make the day before and reheat&serve next day?
Richa
The sauce will thicken a bit, mushrooms will be fine
Natalie
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!
MJ
My meat eating husband gave this 5 stars… suggested adding cilantro in leau of basil. So happy I found your sight.
Richa
awesome!
MJ
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.
Eric
Sounds good….Can tapioca starch replace the flour?
Vegan Richa Support
yes
Sally
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 😋
Richa
Awesome!
Randee
This sounds so good! I have a question: Is there something I can use instead of the white wine?
Richa
broth.
Trying vegan for the first time!
LOVED IT! Used the original recipe and had brown rice as a base to add a few more carbs. It was delicious- thank you!
Richa
awesome!
Donna Poyner
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!
Richa
awesome!
Lynn
It says 1 tsp. Then (1tbsp) olive oil? Which one?
Richa
oops the conversion to metric portion of the widget is messing it up. 1 tsp is sufficinet
Susanna
Can you use a fortified white wine such as a dry sherry?
Richa
yes
Carolyn Adkins
Can I skip the yeast?
Richa
yes
Jacqueline Marie
Sooooo good! Followed exactly. Had enough sauce left over to enjoy some pasta tomorrow. Yummy! 😋
Richa
awesome!
Marie
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!
Richa
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
Marie
I will try that next time thanks! ☺️
Miri
Absolutely amazing! thank you VeganRicha! All the family loved it.
Richa
thanks!
Samantha McPherson
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.
Richa
awesome!
Sophie
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 😊
Richa
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.