These Vegan Stuffed Portobello Mushrooms are really hearty and packed full of umami from the Miso Butter Sauce!
I simply prepared the filling, stuffed the mushrooms, cooked down the sauce, then left the mushrooms to bake and soak in all the flavours.
I made these for lunch one day and shared them with my family and my dad loved these! That’s a big plus cause my dad is one of the biggest critics when it comes to the food I make.
THESE STUFFED MUSHROOMS WITH A MISO BUTTER SAUCE ARE:
- Packed full of umami
- Really hearty
- Simple to put together
- Perfect as is, with a salad, pasta, or some rice!
HOW TO MAKE THESE STUFFED MUSHROOMS
Remove the mushroom stems and then finely chop or dice these.
Heat a medium cast iron pan over medium heat. I used a cast iron pan so I could bake the dish directly on the pan. Once hot, add in the oil or butter. Add in the onion and garlic.
Sauté until likely browned and aromatic. Add in your plant-based ground and the diced mushrooms stalk/stems.
Sauté this to cook down. Feel free to season your ground with salt and pepper, to taste. My ground was already a bit salty so I just added some pepper, to taste.
Once cooked, turn off the heat and remove the ground meat filling from the pan. Stuff your mushrooms by scooping generous amounts of the filling and pressing these down into your mushrooms.
Preheat your oven to 350F.
In the same pan over low heat, melt the vegan butter and miso paste together. Mix until well-combined.
Place the stuffed mushrooms and then scoop up the miso-butter mixture then pour over the sauce to the mushrooms.
Transfer your cast iron pan into your oven and then let the mushrooms bake for 20-25 minutes or until the mushrooms are slightly wrinkly on the outside and have released some of its juices.
Carefully remove the pan from the oven and then top with chopped green onions/scallions.
Enjoy your stuffed mushrooms with some rice, pasta, or with a salad!
OTHER RECIPES YOU MIGHT LIKE:
- Japanese Chahan or Fried Rice
- Chinese Green Bean and Mushroom Stir-Fry
- Miso Sesame Eggplant
- Eggplant and Tofu Teriyaki
- Miso Butter Fried Rice
- Mushroom Tocino
Stuffed Portobello Mushrooms with Miso Butter Sauce (Vegan)
Equipment
- Cast iron pan
Ingredients
- 4 large portobello mushrooms
- 2 tbsp vegan butter or olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 225 g plant-based ground "meat" or "mince" of choice (see notes)
- Salt and pepper to taste if needed
Miso Butter Sauce
- 2 tbsp vegan butter (see notes)
- 2 cloves garlic minced
- 1 tbsp white miso paste (see notes)
- Dash white pepper optional
To Finish
- Chopped scallions or green onions
Instructions
- Remove the mushroom stems and then finely chop or dice these.
- Heat a medium cast iron pan over medium heat.I used a cast iron pan so I could bake the dish directly in the oven (less clean-up!). Once hot, add in the oil or butter. Add in the onion and garlic. Sauté until likely browned and aromatic. Add in your plant-based ground and the diced mushrooms stalk/stems.
- Sauté this to cook down. Feel free to season your ground with salt and pepper, to taste. My ground was already a bit salty so I just added some pepper, to taste.
- Once cooked, turn off the heat and remove the ground meat filling from the pan. Stuff your mushrooms by scooping generous amounts of the filling and pressing these down into your mushrooms.
- Preheat your oven to 350F.
- In the same pan over low heat, melt the vegan butter and miso paste together. Add in the minced garlic. Add a dash of ground white pepper, if using. Mix until well-combined.
- Place the stuffed mushrooms on the pan. Scoop up the miso-butter mixture from the pan then pour over the sauce on your mushrooms.
- Transfer your cast iron pan into your oven and then let the mushrooms bake for 20-25 minutes or until the mushrooms are slightly wrinkly on the outside and have released some of its juices.
- Carefully remove the pan from the oven and then top with chopped green onions/scallions. Enjoy your stuffed mushrooms with some rice, pasta, or with a salad!
WATCH Video
Notes
PLANT-BASED GROUND
- There are lots of plant-based ground “meat” or “mince” alternatives like Beyond Meat, Omnipork, Lightlife Foods, etc.
- Some plant-based ground are very bland so you will need to season to adjust to your taste. You can also season yours with some soy sauce, if you’d like.
- My ground was already a bit salty so I just added some pepper, to taste.
- ALTERNATIVES: You can use TVP or texturised vegetable protein and rehydrate this. You’ll need to season this more, to taste, since TVP is bland. You can season it with some soy sauce, salt, pepper.
- You can also use more mushrooms or even lentils as stuffing/filling.
MUSHROOMS
- Feel free to use other mushrooms of your choice and stuff them!
MISO BUTTER SAUCE
- You can double the sauce and save some on the side. This way you can scoop more after cooking! You’ll just need to reheat the sauce in case it solidifies.
NUTRITIONAL INFO
You can pin these Images:
