A simple dish of marinated and grilled portobello mushrooms topped with a delicious spicy coconut curry sauce that will satisfy your taste buds. Flavorful, rich and satisfying. Vegan and gluten free.


Start by making the curry sauce. Saute the onions and dried peppers in the coconut oil for a few minutes. Then stir in the curry powder and ginger, cook until fragrant. (If you’re not a fan of spicy foods, omit the dried peppers and use a mild curry powder). Add the strained tomatoes (also known as passata), coconut milk, garam masala powder, salt (I used pink Himalayan) and let simmer over low heat for 15-20 minutes until sauce thick. If sauce is too chunky and you’d like it a bit smoother, transfer to a food processor or blender and process until smooth. Fold in fresh chopped cilantro to the sauce, this, in my opinion, really brightens up the sauce.


I know it’s fall but grilling and pan-searing are my favorite ways to prepare mushrooms. I use a cast iron stove-top griddle which is super convenient and quite affordable. Simply marinate the mushrooms in coconut aminos, onions, fresh thyme, and dried seasonings for about 20 minutes or so, so that the mushrooms soak up as much flavor as possible. Next step is to grill them until they’re nicely charred and caramelized around the edges. Flip and repeat on other side. I also recommend drizzling a bit of the remaining marinade over the mushrooms while they’re cooking (this might flare up). Remove from griddle, place on cutting board and slice with a sharp knife.


Top mushrooms with a generous amount of the coconut sauce. Serve with your favorite sides such as sauteed greens for a light crunch texture, seasoned quinoa, or more grilled veggies. The sauce is quite versatile and can be used as a sauce, dipping sauce or double it and simmer down some chickpea or veggies for a rich curry dish.

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Until next time!

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