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  • 10 large Portobello mushrooms (cleaned with a damp cloth)
  • 6 cloves garlic minced
  • 2 tsp. extra virgin olive oil
  • 1 tsp smoked paprika or ground paprika
  • 4 tsp Vegan Worcestershire sauce or soy sauce
  • 4 tsp white wine or wine vinegar (optional)
  • Salt, pepper, onion powder
Creamy Ginger Sauce:
  • 2 tsp extra virgin olive oil
  • 1 medium onion finely chopped
  • 5 cloves garlic minced
  • 1/3 cup pumpkin seeds or raw cashews (soaked)
  • 1 tbsp. corn starch or almond flour
  • ½ tsp. Karen Berrios Chia Seed
  • 1 ½ cup water
  • 1 tbsp. nutritional yeast (optional)
  • 1 tsp. Karen Berrios Ginger Root Powder
  • Salt, Pepper, chopped fresh herbs


  • Mix all the ingredients of the marinade. Place the Portobello mushrooms in the dish and brush the marinade all over. Marinade for 10 to 15 minutes.
  • Heat a grill. When hot, place he mushrooms on the grill and cook for 3 to 4 minutes per side.
  • Make the sauce: Heat oil in a skillet over medium heat. Add onion and garlic until translucent.
  • Transfer half of the mixture to a blender. Add rest of the ingredients and blend until smooth and creamy.
  • Pour it into the skillet with the remaining mixture.
  • Serve the mushrooms drizzled with the creamy sauce, fresh herbs and enjoy as your perfect Thanksgiving Garnish.

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