Anyone know a yummy, VEGAN, grilled portobello mushroom recipe?

[Ginevra]

I’m making steaks for the carnivores tommorow, but want to grill a portobello mushroom or two for ds’ gf, who is vegan. I have done the mushrooms before like a mini pizza, but gf cant eat the cheese, so that will no longer work, unless there’s a vegan cheese that behaves like mozerella. 

Should I marinate it? If so, in what? 

Thx

[Rosie_0801]

Can you serve it with a dollop of pesto? Pesto always looks posh.

[Katy]

I’d ask her how she would like them. Some vegans love that fake cheese, some hate it.  Some hate adding oil (like in pesto) to anything and would be happy with a bit of garlic salt and served in a grilled bun like a burger. Some don’t want added sugar, salt, or overt fats of any kind but might love it stuffed with water sautéed onion mixed with some sort of whole grain and spinach or kale.
 

There are vegan cheeses that melt like mozzarella, it’s basically a cashew nut butter with acid and tapioca starch.  Most people think it’s gross and want only enough to give a hint of melted cheese on top IME.

[Ailaena]

Do you have a surface in which to grill it that hasn’t touched meat?  Like a separate veggie basket, or something?  

marinate in balsamic or maybe rub it with steak seasoning, no cheese necessary!

[Sherry in OH]

I usually pour balsamic vinaigrette over them and grill.  If we are out of vinaigrette I brush the mushroom caps with olive oil. 

They are good on buns with roasted red pepper, avocado slices, and/or usual hamburger toppings.  If serving without the bread, vegetable kabobs make a nice side.  

[Selkie]

I wouldn't marinate because that will make them soggy. We dry grill until lightly seared, then drizzle with balsamic and grill for a couple more minutes. Grilled red onions and asparagus make excellent companions.

[MEmama]

DS likes them marinated in balsamic, olive oil and a touch of soy sauce/tamari. I usually add in a bit of thyme, rosemary and garlic to the marinade. They cook up perfectly in an air fryer.
 

I've never made or had a soggy portabello. IME they are dense and don’t really soak up much (unlike tofu which takes on a marinade all the way through).

Just a thought and you probably already know this about her,  but you might verify she actually likes them. As a long time vegetarian I can attest that it’s a common mistake to equate veganism with liking mushrooms. 

Edited April 24, 2021 by MEmama

[Guest]

3 hours ago, Ailaena said:

Do you have a surface in which to grill it that hasn’t touched meat?  Like a separate veggie basket, or something?  

marinate in balsamic or maybe rub it with steak seasoning, no cheese necessary!

I don’t, but she’s not that “fanatical.” She mostly has severe IBS and that is her main reason for veganism. (In fact, she eats fish sometimes or eggs.) But she does not eat dairy at all now. 

I was thinking of going the balsamic route. So thanks for that! 

[KungFuPanda]

Can you do a giant version of stuffed mushrooms? A vegan stuffing wouldn’t be too hard to pull off.  A nice homemade stuffing with veggie broth, fresh herbs, and sautéed carrots, onions, and celery would be yummy.  Now I want one. 

[Spy Car]

You all are making me hungry for grilled portobellos.

Adding them to my shopping list.

Bill 

[Faith-manor]

7 minutes ago, Spy Car said:

You all are making me hungry for grilled portobellos.

Adding them to my shopping list.

Bill 

Hey Bill, I nominate you for Hive Chef. I swear you could probably Beat Bobby Flay!

As for grilled ports, we rub them down with a really good garlic and basil infused oil, grill them, and eat them on a bun just like a hamburger. Since we aren't vegan, we usually put Swiss or feta cheese on them depending on our cravings. But, one option that is vegan would be to take almond greek style yogurt, and mix with a smidge of Worcestershire sauce and sauteed onions, garlic, red pepper, and spinach leaves, fill the mushroom cap, and stuff your face because they are really yummy.

[Harriet Vane]

Vegan pro tip:

Since going on a restricted diet sometimes I find that a mixture needs a little “glue” both to moisten but also to bind together. Plain hummus is delightfully neutral in flavor and just a little bit goes a long way. 

So, for example, if I wanted a yummy gluten free vegan portabella, I might fill the grilled cap with a savory onion-veg-herb mixture with just a smidge of hummus to make it all stick together. 

Not vegan, but still delicious: Often I eat street tacos for lunch. I warm up the chicken or roast beef and mix with just a little hummus so it is neither dry nor drippy. Serve with onion and cilantro on corn tortillas. Or if I have no cilantro, I might mix the salsa right in with the hummus and meat.

Edited April 25, 2021 by Harriet Vane