Grilled Portobello Mushrooms with Garlic Sauce

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5 from 222 votes

This recipe features portobello mushrooms marinated in a mix of garlic, balsamic vinegar, and spices before being grilled or pan-cooked to tender perfection. They are served with a creamy smoky garlic sauce made from blended sautéed onion, garlic, soaked cashews, and seasoning. The sauce has optional nutritional yeast for cheesiness and can be served over pasta for a complete meal. The mushrooms absorb the marinade flavors while cooking, resulting in a meaty texture complemented by the rich, flavorful sauce.

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings: 3

Calories: 198 kcal

Course: Main Course

Cuisine: Vegan, gluten-free

Ingredients

2 portobello mushrooms or 3 medium, cleaned with a damp cloth, large

Marinade:

3 cloves garlic minced
2 tbsp balsamic vinegar
1 tsp extra virgin olive oil
3/4 tsp smoked paprika
2 tsp Worcestershire sauce tamari to make glutenfree, vegan or use soy sauce
2 tsp lemon juice
1 tbsp white wine or use a tsp white wine vinegar or omit
salt a generous dash
black pepper a generous dash

Creamy Smoky Garlic Sauce:

1 tsp neutral cooking oil generic cooking oil
1 onion finely chopped, medium
5 cloves garlic minced
1/4 cup cashew nuts soaked in hot water for 15 minutes if needed, raw
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 salt or more
basil chopped fresh, to taste, for garnish
black pepper chopped fresh, to taste, for garnish

Instructions

Cup of Yum

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.

Notes

For a gluten-free version, use tamari instead of Worcestershire sauce.
If avoiding cashews, substitute with soaked macadamia nuts, pumpkin seeds, flour, or mashed cauliflower and potatoes for thickening.
This dish can be served as a standalone or tossed with cooked pasta for a complete meal.
Adjust the amount of white wine or vinegar in the sauce to suit your taste or omit as desired.

Nutrition Information

Calories 198kcal (10%) Carbohydrates 17.8g (6%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 1g (5%) Sodium 445mg (19%) Potassium 454mg (10%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 330IU (7%) Vitamin C 9mg (10%) Calcium 35mg (4%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 198

% Daily Value*

Calories	198kcal	10%
Carbohydrates	17.8g	6%
Protein	5g	10%
Fat	12g	18%
Saturated Fat	1g	5%
Sodium	445mg	19%
Potassium	454mg	10%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	330IU	7%
Vitamin C	9mg	10%
Calcium	35mg	4%
Iron	1.6mg	9%

* Percent Daily Values are based on a 2,000 calorie diet.