Recipe of the Month

Flavorful Portobello Mushrooms

Flavorful Portobello Mushrooms
Photo: Dominic Perri

Portobello mushrooms don’t need much help to feel like a meaty and satisfying dinner. Enjoy these miso-accented mushrooms with steamed greens and rice.

Prep time: 45 min. Servings: (1 mushroom cap and ½ c. filling)

Dressing

  • 4 large portobello mushroom caps with stems
  • cooking spray
  • 1 1-lb. block firm tofu
  • 1 2-in. piece of ginger, peeled and minced
  • 2 cloves garlic, peeled and minced
  • 3 scallions, white and green parts, sliced crosswise into rings
  • 1⁄8 t. freshly cracked black pepper
  • 1 T. low-sodium, gluten-free tamari (aged soy sauce)
  • 1 T. shiro (white) miso*
  • 2 T. rice vinegar
  • 1 T. pecans, toasted and chopped

Directions

  1. Preheat broiler.
  2. Remove the stems from the mushrooms. Chop stems into small pieces and set aside. Using a teaspoon, gently scrape the gills out of the inside of the mushroom caps. Spray a small baking sheet with cooking spray and put the mushroom caps on it, gill side down.
  3. Broil for about 4–5 minutes, until the caps start to soften. Remove from oven.
  4. Make the filling by crumbling the tofu onto a double thickness of paper towels. Wrap the tofu in the towels and press out as much liquid as you can.
  5. Spray a nonstick skillet with cooking spray and place over medium-high heat. Add the tofu and the chopped mushroom stems carefully––the tofu may spit a little. Stir occasionally, as the tofu browns and crisps. This may take 5–15 minutes depending on how damp the tofu is.
  6. When the tofu starts to resemble cooked ground turkey, stir in the ginger, garlic, scallions, pepper and tamari. Cook a few more minutes, until fragrant. Taste the tofu mixture, and if it’s not salty enough, add more tamari to taste. Remove from heat.
  7. Make a topping by mixing the miso, vinegar and pecans together
  8. Fill each mushroom cap with the tofu filling. If there’s any filling left over, put it in the bottom of the baking sheet and set the mushrooms on top. Top each mushroom with a little of the pecan topping.
  9. Broil until the topping is golden brown and bubbling.

So, What’s Miso?

Miso is a paste made from fermented soybeans and is familiar to most of us as the key ingredient in miso soup. It adds a deep, rich, salty flavor to dishes. Miso is in the refrigerated produce section of most well-stocked supermarkets.

*Not all misos are gluten-free. If you're concerned about gluten, check the label to ensure that the miso does not contain barley (rice is OK).

Nutrition Information

Per serving: 155 calories (73 from fat), 9 g total fat (0 g saturated fat), 0 mg cholesterol, 477 mg sodium, 12 g carbohydrates, 2 g fiber, 1 g sugar, 12 g protein. Exchanges: 1 starch, 1 vegetable, 2 protein, 2 fat.

GLUTEN-FREE recipes are prepared without any wheat, barley, rye or triticale. VEGAN recipes are prepared without any animal products including fats, milk or eggs. Check the label on each ingredient to make sure the brand you are using does not contain these items in any form.


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