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Miso-Maple Crusted Portobello Mushrooms
with roasted vegetables and chickpeas / brown rice

Active: 40 min Total: 40 min

Our community loves miso-maple butter because it is great on everything! This meal is a twist on stuffed mushrooms - we fill portobello mushrooms with miso-maple butter and panko for crunch. Served with roasted vegetables and chickpeas tossed with more miso-maple butter and brown rice, there's so much to love about this quick dinner! A variation of this meal was featured in our meal service in 2017.

Ingredients

Servings:
4
Metric
Miso-Maple Butter:
  • Ginger, fresh - 1 tsp, grated
  • Butter - 4 Tbsp
  • Miso paste, any type - 1 Tbsp
  • Maple syrup - 1 Tbsp
Roasted Miso-Maple Carrots, Parsnips, and Chickpeas:
  • Carrots - 1 1/2 lbs, sliced
  • Parsnips - 12 oz, sliced
  • Green onions - 3 stalks, green and white parts chopped
  • Beans, garbanzo (14 oz / 387 g) - 1 can, drained and rinsed
  • Oil, cooking - 1 1/2 Tbsp
  • Miso-maple butter (ingredients listed separately) - 2 Tbsp
Miso-Maple Crusted Portobello Mushrooms:
  • Rice, uncooked brown - 3/4 cup
  • Lemons - 1, wedges
  • Mushrooms, portobello - 4, stems removed
  • Miso-maple butter (ingredients listed separately) - 3 Tbsp
  • Panko breadcrumbs - 1/2 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Brown rice - (Skip if rice was made ahead for Monday.) Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check brown rice at ~45 min. Rice is done when it's tender and has absorbed all the water. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Carrots / Parsnips / Ginger - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Green onions / Lemons - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  4. Mushrooms - Remove and discard stems. (Can be done up to 2 days ahead)
  5. Make miso-maple butter - Melt butter in the microwave, 30 to 60 seconds. Whisk ginger, miso, and maple syrup into butter.
  6. Prep miso-maple panko - Mix miso-maple butter (portion for the mushrooms) with panko.
  7. Beans - Drain and rinse.

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Make

  1. Heat oven to 400F / 204C.
  2. Toss carrots and parsnips with cooking oil and spread out onto a sheet pan. Season with some salt and pepper. Roast until tender, 25 to 30 minutes.
  3. Place portobellos on a second sheet pan cap side down (or stem-side up, even though the stems are gone). Fill portobellos with panko mixture. Bake until mushrooms are tender, 10 to 12 minutes.
  4. In the last few minutes of cooking, add beans to carrots and parsnips.
  5. Toss roasted carrots, parsnips, and beans with miso-maple butter (portion for the vegetables) and green onions right out of the oven.
  6. If rice was made ahead, reheat in the microwave.
  7. Serve mushrooms with rice and vegetables on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (46)
Gluten-free (3)
Paleo (8)
Vegetarian (6)

35 reviews

My husband and I LOVED this dish! The carrots were so yummy! Definitely a keeper.

By: Lisa
Posted: Apr 26, 2019
Diet: Paleo
0 Helpful

I made this with salmon instead of chicken and it worked out great. The carrots may have stolen the show, though. They were delicious. I would definitely make this again.

By: Judith
Posted: Feb 01, 2019
Diet: Original
0 Helpful

I absolutely loved this dish. It was so gorgeous and delicious! However, we had to double the amount of panko mix, as the original batch barely coated one mushroom. Also, it made sooo many veggies! You could probably cut down just a bit. The flavors were incredible, though, and this is definitely going down as one of my faves ever.

By: Drew
Posted: Jan 26, 2019
Diet: Vegetarian
0 Helpful

We loved everything about this meal

By: Amanda
Posted: Jan 07, 2019
Diet: Original
0 Helpful

Great meal although my chicken was a bit dry.

By: Catherine
Posted: Jan 07, 2019
Diet: Gluten-free
0 Helpful

The most flavourful mushrooms ever!

By: Jenna
Posted: Jan 02, 2019
Diet: Vegetarian
0 Helpful