Miso-Ginger Portobello Mushroom Bowls are in celebration of Molly Krebs’ new cookbook, Eat More Plants! There’s absolutely nothing better than miso, portobello mushrooms, and fresh ginger. This bowl comes together in less than 30 minutes and is one recipe you’ll be making over and over again.
| vegan + gluten free + dairy free |
It’s finally here!
My lovely friend, Molly, from Spices in My DNA, came out with her first cookbook ever, and it’s all centered around plant-based meals! Eat More Plants is a celebration of real, whole food and easy recipes with complex, deep flavors.
Immediately when I opened this cookbook, these Miso-Ginger Portobello Mushroom Bowls tugged at my heart.
I love anything with mushrooms; in fact, I’ve been known to just saute them up with a little ghee and salt for a snack. And when you add miso? It’s a real party.
Eat More Plants is quickly becoming one of my all-time favorite cookbooks. Coming from a girl who owns probably more cookbooks than any human should have, that’s saying a lot. Molly’s recipes are unique, yet down-to-earth and accessible. They’re super easy – even for those who aren’t well-versed in cooking. Simple dishes are elevated with sweet dressings and easy homemade sauces.
This cookbook contains everything from light, refreshing salads to hearty bowls, soups, sweets, and drinks. Everything contains some version of a plant (yes, there are beet cupcakes in there!).
There’s just so much to love and I can’t get enough!
These Miso-Ginger Portobello Mushroom Bowls are so, so simple, but the flavors are robust, deep, and savory.
Even the most carnivorous person you know will love these bowls.
Portobello mushrooms are filling and hearty – the perfect vegan replacement for meat. They’re sauteed in a velvety miso sauce and served over brown rice or quinoa. Top with steamed edamame for protein, shaved carrots, avocado, scallions, and, of course, the sweet and zesty ginger dressing!
I loved these SO much that I ate the bowl I photographed for lunch, and the leftovers the next day. Though I seriously debated on eating it again for dinner…
MISO is a fermented soybean paste traditionally used in Japenese cuisine. It has a savory, salty, umami flavor, and really deepens the flavor of any dish it’s in. In this case, it’s whisked with the sauce and tossed with the portobello mushrooms. Miso & mushrooms = match made in heaven. Since miso is a fermented food, it’s also a probiotic (AKA healthy gut bacteria!). Find miso in these broth bowls, on this salmon, in savory oatmeal, and tossed with citrus & Brussels sprouts.
GINGER is a powerful anti-inflammatory, and I try to cook with it whenever I can! Find ginger in savory meals like Lemongrass Soba Noodle Salmon Salad, Coconut Sweet Potato Lentil Dal, and Whole30 Orange Chicken Lettuce Wraps. Ginger is also fabulous in sweets like Strawberry Rhubarb Cobbler with Ginger & Orange and Gluten Free Blackberry Crumb Bars.
Although I left it out of this recipe, AVOCADO is something you should definitely include in your Miso-Ginger Portobello Mushroom Bowls! Avocados are high in fiber and healthy fats. They also contain a ton of potassium! Use avocados as a creamy sauce for Poblano Shrimp Tacos, spread on Tahini Smashed Pea Avocado Toast, and in Breakfast Tacos!
Make sure to grab the Eat More Plants cookbook for more amazing plant-based eats!
Pin these Miso-Ginger Portobello Mushroom Bowls!
Miso-Ginger Portobello Mushroom Bowls are made in celebration of Molly Krebs' new cookbook, Eat More Plants! Vegan, gluten free, completely plant-based.
- 2 1/2 c. water
- 1/2 tsp. salt
- 1 c. brown basmati rice
- 1 1/2 Tbsp. grated fresh ginger
- 1 clove garlic, minced
- 1/4 c. rice wine vinegar
- 1/4 c. extra virgin olive oil
- 2 Tbsp. sesame oil
- 2 Tbsp. agave nectar
- 1/4 tsp. salt, plus more as needed
- 2 Tbsp. white miso paste
- 1 Tbsp. fresh grated ginger
- 2 cloves garlic, minced
- 1 Tbsp. agave nectar
- 2 tsp. toasted sesame oil
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. soy sauce
- Pinch salt, plus more as needed
- Pinch pepper, plus more as needed
- 1 1/2 Tbsp. extra virgin olive oil
- 5 large portobello mushroom caps, thinly sliced
- 2 large carrots, peeled and shaved into ribbons with a vegetable peeler
- 1 c. shelled edamame
- 1 scallion, thinly sliced
- 1/4 c. packed fresh cilantro, coarsely chopped
- Sesame seeds, for serving
TO make the rice, bring water and salt to a boil in a medium pot over high heat. Add rice, stir, cover the pot, and reduce heat to medium-low. Cook for 40-45 minutes or according to package directions, until all liquid has been absorbed.
Meanwhile, make the sesame-ginger dressing. Combine the ginger, garlic, vinegar, olive oil, sesame oil, agave, and salt in a blender or food processor. Blend on high speed until smooth. Season with salt, if desired.
To make the bowls, whisk together the miso paste, ginger, garlic, agave, sesame oil, vinegar, soy sauce, salt, and pepper in a medium bowl. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and a pinch of pepper, and saute for 9-10 minutes, stirring a few times during cooking, until the mushrooms begin to turn golden brown. Reduce the heat to medium and add the miso mixture. Saute for another 3 minutes, stirring frequently, until the sauce mixture reduces and coats the mushrooms. Season with salt and pepper.
To assemble the bowls, top the rice with the the miso mushrooms, carrots, edamame, scallion, cilantro, and sesame seeds. Finish with a drizzle of the sesame-ginger dressing.
Reprinted with permission from Molly Krebs.