Name: Portobello Mushrooms Stuffed with Shimeji and Shiitake
Yield: Serves 4 as one of 4-5 robata dishes
Cuisine: Japanese
Ingredients: Sake-Mirin Spray; 4 large, very fresh Portobello mushrooms; ½ punnet shimeji mushrooms; 1 tbsp mirin; 2 fresh shiitake mushrooms; 3 tbsp freshly grated Parmesan cheese; sea salt and freshly ground black pepper; 1 ball of mozzarella cheese, torn into small pieces; 1 tbsp yuzu juice; 1 small clove of garlic, finely chopped

Preparation info

Serves
4
as one of 4-5 robata dishes

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

Shiitake and Parmesan cheese both have a very high content of natural umami. These savoury mushrooms are almost ‘meaty’ in their flavour, and are great as either a side dish or a vegetarian option.

Ingredients

4 large, very fresh Portobello mushrooms
2 fresh shiitake mushrooms
½ punnet shimeji mushrooms

Method

Brush the Portobello and shiitake mushrooms clean with a brush and remove and discard the stalks. Cut the shimeji mushroom buds, discarding the stalks and base. Chop the shiitake mushrooms.

Place all the ingredients, except the Portobello mushrooms and sake-mirin spray, in a mixing bowl, season with a little salt and pepper and stir to combine.

Place the Portobello mushrooms on