Miso-Maple Crusted Portobello Mushrooms
with roasted vegetables and chickpeas / brown rice
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.
Proteins
Cuisines
Ingredients
Miso-Maple Butter:
- Ginger, fresh - 1 tsp , grated
- Butter - 4 Tbsp
- Miso paste - 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
Prep
- 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)
- Carrots / Parsnips / Ginger - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Green onions / Lemons - Prep as directed. Store separately. (Can be done up to 2 days ahead)
- Mushrooms - Remove and discard stems. (Can be done up to 2 days ahead)
- Make miso-maple butter - Melt butter in the microwave, 30 to 60 seconds. Whisk ginger, miso, and maple syrup into butter.
- Prep miso-maple panko - Mix miso-maple butter (portion for the mushrooms) with panko.
- Beans - Drain and rinse.
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Make
- Heat oven to 400F / 204C.
- 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.
- 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.
- In the last few minutes of cooking, add beans to carrots and parsnips.
- Toss roasted carrots, parsnips, and beans with miso-maple butter (portion for the vegetables) and green onions right out of the oven.
- If rice was made ahead, reheat in the microwave.
- Serve mushrooms with rice and vegetables on the side. Enjoy!
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