Grilled Portobello Mushrooms with Garlic Sauce come together quickly and taste amazing when combined with the marinade of garlic and soy. With the basil and garlic sauce, the deep caramelized flavor creates an outstanding dinner. Serve the garlic gravy alongside some biscuits or mashed potatoes and a side salad.

Grilled Portobello Mushrooms with Garlic Sauce

This is the time of year to get together with friends and family, organize potlucks, and enjoy the shorter days! The going gets tougher for photographers, but hey, it’s a good chance to take it easy and savor hearty meals like these by the fire.

Grilled Portobello Mushrooms with Garlic Sauce  Ingredients

2 large or 3 medium-sized Portobello mushrooms, wiped with a wet cloth


  • 3 minced garlic cloves
  • Balsamic vinegar, 2 tbsp.
  • Extra virgin olive oil, 1 teaspoon
  • Smoked paprika, 3/4 teaspoon
  • 2 teaspoons of soy sauce or vegan Worcestershire sauce (tamari to make glutenfree)
  • 2 teaspoons of lemon juice
  • 1 tablespoon white wine, 1 tablespoon white wine vinegar, or eliminate the salt and pepper entirely.

Creamy Smoky Garlic Sauce:

  • 1 teaspoon of oil
  • 1 medium onion, diced finely
  • 5 minced garlic cloves
  • 32.25 g of raw cashews (quarter cup) (soaked in hot water for 15 minutes if needed)
  • one tablespoon of arrowroot starch or flour
  • 375 ml or 1.5 cups of water
  • 1-tablespoon lemon juice
  • Extra virgin olive oil, 1 tablespoon
  • Optional: 1 tbsp nutritional yeast; if you prefer your gravy to be more cheesy, add more.
  • 1-2 tablespoons of white wine
  • For garnish, add 0.5 teaspoons or more of salt, chopped fresh basil, and black pepper to taste.


Grilled Portobello Mushrooms with Garlic Sauce

  1. In a shallow dish, mix all the ingredients under marinade. Brush the marinade all over the portobello mushrooms before putting them in the dish and letting them marinate for 10 to 15 minutes.
  2. Over medium heat, heat a grill or heavy bottom pan. Oil can be applied to the pan with a spray or brush. Place the mushrooms in the pan when it is hot, partially cover them, and cook for three to four minutes on each side. The mushrooms will cook through in a short amount of time if they are thin. If they are too thick, transfer them to the oven and bake for 15 minutes at 400 degrees
  3. Fahrenheit, or until a knife can easily cut through them. Bake the marinated mushrooms in a shallow dish for 25 to 30 minutes without using a grill.
  4. Make the sauce: Heat oil in a skillet over medium heat. Cook, stirring occasionally, until the onion and garlic are translucent.
  5. Blend the other half of the mixture. Blend in the remaining ingredients until smooth. In order for the cashews to blend in, blend a few times in cycles of one minute.
  6. Cook the blended mixture until it becomes thick in the skillet with the remaining onion and garlic over medium heat. Taste and adjust the flavor and salt. If you need more flavor, add a pinch of vegan Worcestershire sauce or soy sauce and a dash of thyme.
  7. The creamy sauce, fresh basil, which adds great flavor, and black pepper are served over the mushrooms.


Grilled Portobello Mushrooms with Garlic Sauce

  • You can also make this into a meal with pasta. In the cream sauce, toss cooked pasta weighing 4 to 6 ounces. If necessary, add some non-dairy milk to make it saucier. Serve the pasta with the sliced cooked mushrooms on top.
  • Make sure the Worcestershire is gluten-free or use tamari to make this gluten-free.
  • This Cashew can be made vegan by: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