I’ve always suspected that butternut squash and miso would love hanging out together… and I was totally right! This combination, along with the marinated Portobello mushroom, packs a lot of flavor. And it’s a super easy way to warm up your winter weeknight dinner table. (scroll down for interactive, printable recipe card, grocery list and more!)
For the Mushrooms: 2 Portobello mushroom caps, without the stems 2 tbsp. extra virgin olive oil 2 tbsp. organic tamari (can substitute liquid aminos) 1 tbsp. fresh lime juice For the Butternut Squash: ¼ cup light miso ¼ cup original kombucha ¼ cup vegetable broth 1 tsp. fresh ginger, grated 1 clove garlic, grated 12 ounces of butternut squash flesh, cut into cubes (peeled and seeded) ¼ cup nutritional yeast
Preheat oven to 375 degrees F. To marinate the mushrooms, mix the olive oil, tamari and lime juice in a small mixing bowl. Smother the mushrooms in the marinade, and place in a baking dish, with the stem side up. Pour the remainder of the marinade over the mushrooms, and bake in the oven for about 15 minutes. Remove from the oven and set aside. Next, steam your butternut squash. Place the squash in a steamer basket and steam over high heat for about 15 minutes, or until it is cooked through. While the mushrooms and squash are cooking, make your miso dressing. Mix the miso, kombucha, vegetable broth, ginger, and garlic in another small mixing bowl. When the squash is cooked through, remove from the steamer and place in a medium mixing bowl. Pour enough of the miso dressing over the squash so that it dresses the squash without drowning it. You’ll use about half of the dressing. Gently mix the dressing into the squash, breaking it up a little while still keeping it chunky with good texture. Stir in the nutritional yeast. Save the extra dressing for another use. It is great as a marinade for fish or vegetables! Spoon the squash into each mushroom cap so that it is evenly divided. Return the stuffed mushrooms to the oven and bake for an additional 20 minutes, or until the mushroom is cooked through and the squash mixture is slightly browned. Serve immediately or cool down and refrigerate for a quick hot or cold meal later.
Portobello Mushroom Stuffed with Miso-Ginger Butternut Squash
Ingredients
- For the portobello mushrooms:
- 2 each Portobello mushroom caps without the stems
- 2 tbsp. extra virgin olive oil
- 2 tbsp. organic tamari can substitute liquid aminos
- 1 tbsp. fresh lime juice
- For the Butternut Squash:
- 1/4 cup light miso
- 1/4 cup original kombucha
- 1/4 cup vegetable broth
- 1 tsp. fresh ginger grated
- 1 clove garlic grated
- 12 ounces butternut squash flesh cut into cubes (peeled and seeded)- NOTE: this is the equivalent of one bag of peeled and cut butternut squash from the fresh pack produce section of the supermarket
- 1/4 cup nutritional yeast
Instructions
- Preheat oven to 375 degrees F. To marinate the mushrooms, mix the olive oil, tamari and lime juice in a small mixing bowl. Smother the mushrooms in the marinade, and place in a baking dish, with the stem side up. Pour the remainder of the marinade over the mushrooms, and bake in the oven for about 15 minutes. Remove from the oven and set aside.
- Next, steam your butternut squash. Place the squash in a steamer basket and steam over high heat for about 15 minutes, or until it is cooked through.
- While the mushrooms and squash are cooking, make your miso dressing. Mix the miso, kombucha, vegetable broth, ginger, and garlic in another small mixing bowl.
- When the squash is cooked through, remove from the steamer and place in a medium mixing bowl. Pour enough of the miso dressing over the squash so that it dresses the squash without drowning it. You’ll use about half of the dressing. Gently mix the dressing into the squash, breaking it up a little while still keeping it chunky with good texture. Stir in the nutritional yeast. Save the extra dressing for another use. It is great as a marinade for fish or vegetables!
- Spoon the squash into each mushroom cap so that it is evenly divided. Return the stuffed mushrooms to the oven and bake for an additional 20 minutes, or until the mushroom is cooked through and the squash mixture is slightly browned.
- Serve immediately or cool down and refrigerate for a quick hot or cold meal later.