INGREDIENTS Serves 2 | 15 minute prep | 15 minute cook
- 2 portobello mushrooms with stems
- oil for rubbing on the mushrooms
- sesame oil for sautéing the mushroom stems
- 1 cup of jasmine rice
- 1/2 cup kimchi, lightly squeezed and chopped
- 1 teaspoon, plus one tablespoon of soy sauce, divided
- 2 tablespoons of vegan butter, softened
- 1/4 cup scallions, chopped
- 1 clove garlic, minced
Preheat the oven to 400 degrees.
Separate the stems from the mushroom caps and remove the gills. Rinse to remove any dirt and pat dry. Place each mushroom cap on a prepared baking dish and lightly rub with oil to prevent the mushrooms from drying out.
Cook the rice according to the package and set aside.
Mince the stems and sauté with sesame oil until softened.
Combine the cooked rice, sautéed stems, kimchi, and 1 teaspoon soy sauce and divide the mixture evenly among the mushroom caps.
Mix together the butter, scallions, garlic, and 1 tablespoon of soy sauce. Spoon the butter mixture onto each mushroom cap evenly.
Bake at 400 until tender, about 15 minutes, and serve.
Sourced from: Essence of Japan. “Kimchi Rice Stuffed Portobello with Soy Scallion Butter Sauce.”