Stuffed Portobello Mushrooms with Miso Butter Sauce (Vegan)

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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.

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Prep Time 5

Cook Time 15

Bake Time 30

Total Time 50

Course Appetizer, Main Course, Starters

Cuisine American, Asian, Fusion, Italian, Japanese

Servings mushrooms

Calories 163 kcal

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!

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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

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