Grilled Portobello Mushrooms with Garlic Sauce
This is our new favorite! Grilled Portobello mushrooms with garlic sauce. I’ve made it 3 times this month and it still got my family hooked. Portobello mushrooms are marinated with a homemade marinade, and seared in pan until cooked through on both sides. They are then generously drizzled with creamy garlic sauce and served immediately. My mouth waters when writing here. These grilled mushrooms are just irresistible!
These grilled Portobello mushrooms are defined by flavorful creamy garlic sauce. It’s made with raw cashew, arrowroot starch, lemon juice, white whine, virgin olive oil, chopped onion, nutritional yeast, and water. The way to make it is easier than you think. Detailed instructions are given below, so you just need to follow them.
If you love mushrooms or are finding something healthy and tasty for dinner, these grilled garlic mushrooms are the way to go. Ready on the table in 45 minutes, these are enough to serve for busy weekday’s dinner. The point here is you have an appetite for it. Ready to give it a try? Let’s get started!
Grilled Portobello Mushrooms with Garlic SauceCourse: MainCuisine: AmericanDifficulty: Medium
This is our new favorite! Grilled Portobello mushrooms with garlic sauce. I’ve made it 3 times this month and it still got my family hooked. Portobello mushrooms are marinated with a homemade marinade, and seared in pan until cooked through on both sides. They are then generously drizzled with creamy garlic sauce and served immediately.
2 large Portobello mushrooms or 3 medium, cleaned with a damp cloth
3/4 tsp (0.75 tsp) smoked paprika
1 tsp (1 tbsp) extra virgin olive oil
1 tbsp (1 tsp) white wine or use a tsp white wine vinegar or omit
2 tsp vegan Worcestershire sauce or use soy sauce (tamari to make glutenfree)
2 tsp lemon juice
2 tbsp balsamic vinegar
3 cloves garlic minced
a generous dash of salt and pepper
- Creamy Smoky Garlic Sauce:
1/2 tsp (0.5 tsp) or more salt
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 tbsp lemon juice
1 tsp oil
1 medium onion finely chopped
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 1/2 cups (375 ml) water
chopped fresh basil and black pepper to taste for garnish
5 cloves of garlic minced
- 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.
- Source: https://www.veganricha.com/2017/11/grilled-portobello-mushrooms-garlic-sauce.html