Marinated and grilled portobellos stuffed with creamy mashed potatoes and then smothered in gravy.
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!