Portobello Mushrooms Stuffed with Shimeji and Shiitake

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

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

Asia
Japan
Side dish
Vegetarian
Gluten-free

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