I have this delicious, savory dish listed under “Sides”, but it definitely can be a main course! Mushrooms are very “meaty” and portobellos have a lot of flavor. Roasting them brings out a hint of sweetness and their plump texture is filling. These mushrooms are inexpensive and provide some amazing health benefits such as protecting the immune system and fighting cancer. They are also anti-inflammatory foods and antioxidant rich.
This dish was a main part of my Thanksgiving meal. Perfect along some other sides such as garlic mashed potatoes and roasted cabbage. You can also use the mid-size Portobello mushrooms for this dish if you can’t get the large ones.
Directions
Heat oven to 400F
In a bowl, mix all the ingredients under marinade. Place the portobello mushrooms in a shallow dish and pour the marinade all over the mushrooms.
Roast for 30 minutes.
Make the sauce: Heat oil in a skillet over medium heat. Add garlic and pinch of salt and cook until the garlic is slightly browned.
Transfer the mixture to a blender. Add the rest of the ingredients and blend until smooth.
Pour the blended mixture into the skillet and cook over medium heat until thickened. Taste and adjust salt and flavor. You can also add some dried thyme and a little extra vegan worcestershire or soy sauce if needed.
Drizzle the creamy garlic sauce over the mushrooms to serve. Top with some chopped fresh basil or parsley and black pepper.
