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

Ingredients

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

Marinade:

• 3 cloves garlic minced
• 2 tbsp balsamic vinegar
• 1 tsp (1 tbsp) extra virgin olive oil
• 3/4 tsp (0.75 tsp) smoked paprika
• 2 tsp vegan Worcestershire sauce or use soy sauce (tamari to make glutenfree)
• 2 tsp lemon juice
• 1 tbsp (1 tsp) 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

This can also be made into a Pasta meal. Toss in 4 to 6 oz of cooked pasta in the cream sauce. Add some non dairy milk for saucier if needed. Slice the cooked mushrooms, top the pasta and serve.

 

To make this gluten-free, ensure that the worchestershire is glutenfree or use tamari.

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