Sesame Portobello Mushrooms
Elevate your plant-based dining with these irresistible Sesame Portobello Mushrooms, a dish bursting with umami-packed flavors and aromatic Asian-inspired ingredients. Marinated in a savory blend of soy sauce, toasted sesame oil, rice vinegar, and a touch of honey or maple syrup for vegan adaptability, these mushrooms are pan-seared to tender, caramelized perfection. Topped with toasted sesame seeds and vibrant scallions, this recipe offers a delightful balance of textures and flavors. Quick to prepare in just 35 minutes, these versatile mushrooms make a stunning side dish or a satisfying main when served over rice, noodles, or salad. Perfect for weeknight dinners or special gatherings, this sesame mushroom recipe is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 4 tablespoons Soy sauce
- 2 tablespoons Toasted sesame oil
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey (or maple syrup for vegan option)
- 2 cloves Garlic
- 1 teaspoon Ginger
- 2 teaspoons Sesame seeds
- 2 stalks Scallions (green onions)
- 1 tablespoon Olive oil
- 0.5 teaspoon Freshly ground black pepper
Instructions
Clean the Portobello mushroom caps by gently wiping them with a damp paper towel. Remove the stems and use a spoon to scrape out the gills if desired.
In a small bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, honey (or maple syrup), minced garlic, and grated ginger to create the marinade.
Place the mushroom caps in a shallow dish or resealable bag. Pour the marinade over the mushrooms, ensuring they are well coated. Let them marinate for 15–20 minutes, flipping occasionally.
While the mushrooms are marinating, slice the scallions into thin rounds and set them aside. Toast the sesame seeds in a dry skillet over medium heat for about 2 minutes, stirring constantly, until golden and fragrant. Remove from heat and set aside.
Heat olive oil in a large skillet or grill pan over medium heat. Once the oil is hot, add the marinated mushrooms, cap side down. Cook for 4–5 minutes per side, or until the mushrooms are tender and slightly caramelized.
Remove the mushrooms from the heat and layer them on a serving plate. Drizzle any leftover marinade from the pan over the mushrooms.
Garnish the mushrooms with the toasted sesame seeds and sliced scallions. Finish with a sprinkle of freshly ground black pepper to taste.
Serve immediately as a savory side dish or atop rice, noodles, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2364 mg | 103% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 28.8 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2445 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
