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miso stuffed mushrooms

Miso Stuffed Portobello Mushrooms

dishbyrish
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Side Dish
Servings 6 mushrooms

Ingredients
  

Ingredients:

  • 6 portobello mushrooms remove stems and keep aside
  • 3 tbsp oil of choice
  • 125 g shiitake mushrooms finely chopped
  • 1 banana shallot finely chopped
  • 4 cloves of garlic minced
  • 1 tbsp white miso paste
  • 2 tsp dark soy sauce
  • 200 g firm tofu water pressed out and tofu crumbled
  • White pepper
  • Black and white sesame seeds
  • 1 tbsp corn/rice flour
  • 1 tbsp water
  • Toasted nori sheets and spring onions for garnish

Instructions
 

Method:

  • Preheat oven to 200'C fan/220'C conventional
  • Brush your portobellos with oil and season lightly with salt. Place stem-side up on a wire rack and place the rack within an oven tray. This will allow the water released by the mushrooms to collect at the base of the tray without the mushrooms swimming in it. Roast for 10-12 mins
  • Place a pan on medium heat, add your oil, shallot, and garlic. Sauté until fragrant and shallot has softened
  • Add in your crumbled tofu and continue to cook until no water remains
  • Add in your shiitakes and sauté for a further 1min
  • Add your miso, dark soy, and a pinch of white pepper
  • Finally, mix your flour and water to form a slurry and add this into the mushroom mix. Cook on a high heat for 1 minute. Place aside and allow to cool slightly
  • Tip your portobellos over to drain out any water, fill each with around 2tbsps of filling, top with black and white sesame, and drizzle lightly with oil
  • Turn the oven down to 170c and place the stuffed mushrooms back in for 15 minutes or until the filling has crisped up
  • Garnish with spring onions and small pieces of toasted nori
  • Best served immediately
Keyword miso, mushrooms, nori, shiitake mushrooms, stuffed mushrooms, tofu, vegetarian