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 

Grilled Portobello Mushrooms with Garlic Sauce

  1. 2 large Portobello mushrooms or 3 medium, cleaned with a damp cloth

  1. 3 cloves garlic minced
  2. 2 tbsp balsamic vinegar
  3. 1 tsp extra virgin olive oil
  4. 3/4 tsp smoked paprika
  5. 2 tsp vegan Worcestershire sauce or use soy sauce (tamari to make glutenfree)
  6. 2 tsp lemon juice
  7. 1 tbsp white wine or use a tsp white wine vinegar or omit
  8. a generous dash of salt and pepper

Creamy Smoky Garlic Sauce:
  1. 1/2 tsp oil
  2. 1 medium onion finely chopped
  3. 5 cloves of garlic minced
  4. 1/4 cup raw cashews (soaked in hot water for 15 minutes if needed)
  5. 1 tbsp arrowroot starch or use flour
  6. 1.5 cups water
  7. 1 tbsp lemon juice
  8. 1 tbsp extra virgin olive oil
  9. 1 tbsp nutritional yeast optional, if you like the gravy cheesier, use more
  10. 1 to 2 tbsp white wine
  11. 1/2 tsp or more salt
  12. chopped fresh basil and black pepper to taste for garnish

  • 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.