Mushrooms are one of my favorite ingredients because they absorb so much flavor. They are fantastic when marinated and grilled because their meaty texture makes them like a mushroom “steak”. In this recipe I use portobello caps that are marinated, grilled and then stuffed with mashed potatoes and smothered in gravy. This combination reminds me of a vegan steak dinner, all in one bite! The mushrooms are SO flavorful when they are prepared this way.
A general rule of thumb when you are marinating is “the longer, the better” and this recipe is no exception. I usually start this marinade in the morning and leave the portobellos in it all day. When I am ready to make dinner they are totally packed with intense flavor. The creamy mashed potatoes help to balance the flavor of the salty, smokey mushroom.
This recipe is oil-free, sugar-free, and made with wholesome plant-based ingredients. Portobello mushrooms are a great source of fiber, potassium, phosphorus, and more. Potatoes are high in Vitamin C and B6, and low in calories. These stuffed portobellos are made with healthy ingredients but I recommend serving them with a salad, broccoli, or any other bright colored vegetable to be sure that you are getting lots of antioxidants and other nutrients.
I hope you enjoy this recipe as much as I do. Let’s get started!
Marinated and grilled portobellos stuffed with creamy mashed potatoes and then smothered in gravy.
- 4 portobello caps
- 1/4 cup vegetable broth
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1/2 tbsp liquid smoke
- 3 med russet potatoes, peeled and quartered
- 3/4 tsp salt
- 1/2 tsp garlic powder
- 1/2 cup almond milk
- vegan gravy (see notes)
In a shallow bowl mix together vegetable broth, soy sauce, worcestershire sauce, and liquid smoke. Cut stems of the portobello caps and add them to the marinade. Let marinate for at least 2 hours, preferably up to 8 hours.
Add potatoes to a sauce pan and cover with water. Bring to a boil, turn down to medium, and let simmer for 15 minutes. Drain potatoes. Add salt, garlic powder, and almond milk. Mash together until smooth.
Make the vegan gravy according to the recipe in notes.
Heat a grill or grill pan to medium, remove portobello caps from the marinade, and put on grill. Grill for 3-5 minutes on each side.
Assemble stuffed mushrooms by placing a portobello caps gill side up, then add a large spoonful of mashed potatoes. Use a spoon to create an indentation in the potatoes for the gravy. Pour gravy on top and serve. Enjoy!