Scrumptious Portobello Mushrooms

Scrumptious Portobello Mushrooms – Serves 4


  • 4 large portobello mushroom caps with steams
  • Cooking spray
  • 1 16oz. block tofu, extra firm
  • 1 2-inch piece of ginger, peeled and minced
  • 2 cloves garlic, peeled and minced
  • 3 scallions, white and green parts, sliced into rings
  • 1/8 teaspoon fresh cracked black pepper
  • 1 tablespoon tamari  or soy sauce
  • 1 tablespoon white miso
  • 2 tablespoons rice vinegar
  • 1 tablespoon pecans, toasted and chopped


1. Preheat broiler.

2. Remove stems from mushrooms. Chop stems into small pieces and set aside. Using a teaspoon, scrape (gently) 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 tofu starts to resemble cooked ground chicken, stir in ginger, garlic, scallions, pepper and tamari. Cook a few more minutes, until fragrant. Taste the tofu mixture, and if it is 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 ½ cup tofu filling. If there’s any filling left over, put it in the bottom of the baking sheet and set the mushroom on top. Top each mushroom with a little of the pecan topping.

9. Broil until the topping is golden brown and bubbling.