Grilled Portobello Mushroom with Miso & Tahini Sauce

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Contributed by: Honest to Goodness Community

Serves: 3-4

A quick, easy and satisfying vegan dish with authentic Japanese flavours. Ideal as a side dish or light-lunch.
More Information >>

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$0.00
A quick, easy and satisfying vegan dish with authentic Japanese flavours. Ideal as a side dish or light-lunch.
More Information >>

PRODUCT INFORMATION

Ingredients

3 or 4 mushrooms (Portobello, 6-7 cm diameter)
1 tbsp Carwari organic red miso
2 tsp organic hulled tahini
2 tsp organic agave syrup
20g spring onions, chopped finely
20g organic tamari roasted almonds, crushed
Carwari organic extra virgin sesame oil
Fresh oregano leaves
Nasturtium leaves

method

  1. Preheat oven to 200 degrees. Gently wipe the mushrooms with a paper towel and remove the stems.
  2. Dice the mushroom stems.
  3. Put miso, tahini, agave, chopped spring onions and diced mushroom stems in a small bowl and combine well.
  4. Place the mushrooms on the oven tray, gill-side up and fill each mushroom cups with the miso & tahini mixture
  5. Cook in the oven for 10 minutes.
  6. Sprinkle the crushed tamari almonds onto the cooked mushrooms, then grill them for a further 5-10 minutes or until browned.
  7. Place the mushroom on a serving tray. Drizzle with sesame oil, then add fresh oregano and nasturtium leaves to garnish.
Vegan
Vegan
Dairy Free
Dairy Free
Egg Free
Egg Free
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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