A fellow stay-home mama gave me this recipe for Japanese-style portobello mushrooms, and I tried making it few days back. It went well with miso soup!
❤️Japanese-style Stuffed Portobello Mushrooms
1 tbsp olive oil
100g silken tofu
4 tbsp Japanese mayonnaise
1 tsp mirin
2 tbsp Shinsuichi miso
6 prawns (shelled, boiled and diced)
1/2 cup shredded mozzarella cheese
6 portobello mushrooms (stems removed)
1/4 cup panko
1. Preheat oven to 190C. Brush baking tray with olive oil.
2. Place tofu in a bowl and break it up with a whisk. Add mayonnaise, mirin and miso, stirring until you get a soft paste.
3. Add the prawns and 1/4 cup of the cheese to the paste. Spoon this mixture into the mushroom caps, packing tightly.
4. Sprinkle the rest of the cheese over the mushrooms, along with 1 tsp panko on each mushroom.
5. Bake for 25 mins, or till mushrooms are golden and bubbling.
2 tsp dashi
4 cups water
3 tbsp miso paste
1 8 ounce package silken tofu, diced
2 green onions/spring onions, chopped into 1/2 inch pieces
optional extras: Konbu & Wakame seaweed, Shabu Shabu pork (thinly sliced and cut into small pieces), carrots (chopped into small pieces), mushrooms
1. Soak 2 tbsp wakame in water. (takes about 5 mins to soften them up) In a saucepan over medium-high heat, combine water and dashi and 5cm piece of Konbu. Bring to boil, then reduce heat to medium and let it simmer for 5 mins. Remove dashi and Konbu. This is your stock.
2. Add onions, carrots, mushrooms and pork and simmer till carrots are tender.
3. Add miso paste. Whisk to help speed up the softening and dissolving. Stir in tofu and wakame.
4. Can serve alone or with rice and pickles. 🙂
I hope you give them a try! Bren especially loved the soup.