Miso Glazed Mushrooms

This incredibly delicious miso-glazed mushrooms recipe is easy to make with a few simple ingredients. They can be served in many ways. So, try this miso mushroom recipe, and try not to lick the plate!

We love mushrooms! Add some miso glaze, and the magic happens! The intense, savory flavor makes miso glazed mushrooms a fantastic appetizer, salad topping, sandwich, or main dish! Let's say I should have doubled the recipe.

Is It Safe to Eat Raw Mushrooms?

First, it is essential to mention that mushrooms should only be consumed when cooked. It's a little fun fact I learned from Dr. Michael Greger.

According to Dr. Michael Greger, some mushrooms should not be eaten raw because they contain toxins that can be destroyed by cooking:

• AgaritineA toxin found in white, cremini, and portobello mushrooms that may be carcinogenic. Microwaving for 30 seconds can destroy more than half of the agaritine in fresh mushrooms, while boiling for five minutes can eliminate over half. Freezing can also remove most of the toxin. However, morel mushrooms contain higher levels of agaritine, and even cooked morels can release the toxin if combined with alcohol.
• HydrazineA toxin found in portobello mushrooms that is heat-sensitive and destroyed by heat.
• FormaldehydeA naturally occurring chemical found in shiitake mushrooms that is destroyed by heat

Cooking mushrooms can also make them more digestible and reduce the risk of food poisoning or digestive issues caused by harmful bacteria and pathogens. Cooked mushrooms may also retain more vitamin D if they were sun-exposed, and the breakdown of cell walls can increase the availability of nutrients like B vitamins, selenium, potassium, and phosphorus. Cooking can also make beta-glucans more accessible, which are known to support the immune system.

The Health Benefits of Eating Mushrooms

Mushrooms are low-calorie foods that contain many nutrients that can boost your health, including vitamins, minerals, and antioxidants. Some of the health benefits of eating mushrooms include:

• Vitamin D: Mushrooms exposed to ultraviolet light are a good source of vitamin D, which is essential for bone and immune health. Vitamin D also supports cognitive performance and blood pressure.
• Selenium: Mushrooms are one of the best sources of selenium, which helps your body make antioxidants that can reduce cell damage. Selenium is also essential for healthy bones, teeth, hair, and nails.
• B Vitamins: Mushrooms are a good source of vitamins B2, B3, B5, and B9, also known as folate. B vitamins are essential for cell growth and formation, and they also support adrenal function, which converts food into energy, and neurotransmitter function, which can help with stress.
• Potassium: Mushrooms are loaded with potassium, which can help your body in many ways, including lessening the tension in your blood vessels.
• Antioxidants: Mushrooms are rich in antioxidants, which can help mitigate oxidative stress in cells and neurons.

Miso Glazed Mushrooms Ingredients

• Portobello Mushrooms: I chose large portobello mushrooms with the intent of grilling them.
• Garlic: I prefer using fresh garlic cloves or garlic paste.
• White Miso Paste: Shiro miso, or white miso, is made from fermented soybeans and rice or barley. Unlike its red counterpart, Shiro miso is fermented for a shorter period, resulting in a milder and sweeter flavor profile.
• Ginger: I prefer using fresh ginger or ginger paste.
• Rice Vinegar: Rice vinegar has a mild, mellow, and somewhat sweet flavor with a delicate acidity. It's less acidic than white distilled vinegar and has a sour, tart taste that's not as strong as Western vinegar. Rice vinegar also has a hint of sweetness from the rice it's made from.
• Maple Syrup: Maple syrup has a light, sweet taste without using refined sugar.
• Soy Sauce: I like using the low-sodium soy sauce. It provides an umami flavor to the sauce.
• Water: The water helps break down the miso paste and thins the miso glaze.

Miso Mushroom Recipe Ingredient Substitutions

• Choose any mushrooms.
• Minced jarred garlic is the best substitute for fresh garlic.
• Mirin can be used instead of rice vinegar.
• Date syrup or agave works well in place of maple syrup.
• Try tamari or liquid aminos for a gluten-free option for the soy sauce.

How to Make Miso Glaze

• In a bowl or small jar, add all the ingredients.
• Because the miso paste is so thick, I suggest using warm water.
• Allow the water and miso to stand in the jar for a few minutes to soften the miso while you prepare the mushrooms.
• Whisk or shake the ingredients together.
• Set aside.

How to Score Portobello Mushrooms

Scoring portobello mushrooms lightly on the top side of the cap before cooking allows steam to escape more easily, which can help them cook faster and more evenly. It can also prevent the mushroom from distorting as it shrinks while cooking.

• Scoring a portobello mushroom involves cutting shallow, parallel lines across the top of the cap with a knife. 
• It helps the mushrooms absorb the marinade into the mushrooms.
• This helps the mushroom retain its shape and soften faster while cooking. 
• You can score the mushroom differently depending on how you plan to use it. I made shallow crisscross marks and intended to slice them after they were grilled.

Miso Marinated Mushrooms

• Pour a small amount of marinade into the base of a deep dish.
• Arrange the mushrooms into teh dish on top of the marinade, opening side up.
• Pour additional marinade into the mushroom cap openings.
• Marinate for 30 minutes.

Miso Glazed Mushrooms Recipe Cooking Options

Grilled Miso Mushroom Recipe

We used our new Ninja Wood Fired Grill and Smoker, but any grill will work.

• Preheat the grill to medium-high (400 degrees)
• Place the mushroom cap opening up on the grill with the marinade in the center of the caps.
• Grill for 7 minutes with the grill closed.
• Then, flip the mushrooms, baste them with the marinade in the pan.
• And cook for an additional 7 minutes.

Miso Roasted Mushrooms

• Preheat the oven to 400 degrees.
• Line a large sheet pan with parchment paper or a silicone baking mat.
• Lay the marinated mushrooms and cap opening on the prepared baking sheet in a single layer.
• Roast for 25-30 minutes until browned all over and the liquid that gets released in cooking has started thickening.
• Serve whole or cut into thin strips.

Skillet Miso Mushrooms

• In a large, deep skillet, heat the pan to medium high.
• Slice the marinated mushrooms into ¼ in slices.
• Place the mushroom slices in the pan, and reduce the heat to medium low.
• Stir the mushrooms with a wooden spoon.
• As the marinade dissipates, add small amounts of remaining marinade from the leftover marinade.
• Continue adding marinade until it is all gone.
• Remove from the heat and serve as desired.

Miso Mushroom Recipe Serving Suggestions

Today, we used the miso-glazed mushrooms recipe in a bowl with grilled miso zucchini on Chinese Noodles, garnished with green onions and sesame seeds.

• It makes a miso-glazed mushroom burger with kimchi or Asian slaw. Wrap it in a wrap and grill it in a pan.
• Serve the miso mushrooms with Asian Brussel Sprouts on top of brown rice.
• Add the glazed mushrooms to the top of your favorite Spicy Asian Salad or in place of tofu on this delicious Easy Ramen Noodle Stir Fry
• Try these delicious umami mushrooms inside a baked potato.
• Asian tacos? Oh yes! Fill up your tortillas with these delectable mushrooms!
• Or eat them plain with a fork and try to share! Violet even wanted some!

Recipe FAQs

Tips

• When scoring the mushrooms, use a sharp knife and barely cut through the surface. Do not cut all the way through the mushrooms.
• Any types of mushrooms can be marinated int he miso glaze.
• If cooking the mushrooms in a skillet, consider cutting them before marinating them for the best flavor.
• Add a little Sriracha to the marinade for a bit of heat.

If you love mushrooms as much as we do, try this miso-glazed mushrooms recipe!

Here are Some of Our Favorite Vegan Recipes

If you love this miso-glazed mushroom recipe, give us a 5-star review and comment below. We would love to hear from you.

📖 Recipe

Miso Glazed Mushrooms

Kathy Carmichael

Make insanely delicious miso-glazed mushrooms with only a few simple ingredients! An easy miso glaze transforms your mushrooms into an umami appetizer or main course! So, dig into this delicious mushroom madness!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 14 minutes mins

Course Appetizer, Entrees, Side Dish

Cuisine Asian

Servings 4

Calories 72 kcal

Ingredients

  

1x2x3x

• ▢ 4 large portobello mushrooms cleaned and gills removed, scored with a knife
• ▢ 3 zucchini (optional) ends cut and sliced in half lengthwise; scored with a knife
• ▢ ¼ cup white miso paste
• ▢ 1 Tablespoon garlic paste or 2 cloves garlic, minced
• ▢ 2 teaspoons grated ginger
• ▢ 2 Tablespoons rice vinegar
• ▢ 1 Tablespoon maple syrup
• ▢ 2 teaspoons soy sauce low sodium, or Tamari for a gluten-free option
• ▢ ½ cup water
• ▢ 1 10 ounce bag Chinese Noodles (optional)
• ▢ 1 bunch green onions Optional
• ▢ sesame seeds garnish optional

Instructions

 

Miso Glaze

• In a bowl or small jar, add all the ingredients.
• Because the miso paste is so thick, I suggest using warm water.
• Allow the water and miso to stand in the jar for a few minutes to soften the miso while you prepare the mushrooms.
• Whisk or shake the ingredients together.
• Set aside

Scoring the Mushrooms and Optional Zucchini

• Scoring a portobello mushroom is a simple yet effective technique. It involves delicately cutting shallow, parallel lines across the top of the cap with a knife, a process that sets the stage for a flavorful dish.
• It helps the mushrooms absorb the marinade into the mushrooms.
• This helps the mushroom retain its shape and soften faster while cooking.
• You can score the mushroom differently depending on how you use it. I made shallow crisscross marks and intended to slice them after grilling them.

Grilled Miso Mushrooms

• We used our new Ninja Wood Fired Grill and Smoker, but any grill will work.
• Preheat the grill to medium-high (400 degrees)
• Place the mushroom cap opening up on the grill with the marinade in the center of the caps.
• Grill for 7 minutes with the grill closed.
• Then, flip the mushrooms, baste them with the marinade in the pan.
• And cook for an additional 7 minutes.
• If grilling the zucchini, grill for 5 minutes on each side.

Oven Roasting

• Preheat the oven to 400 degrees.
• Line a large sheet pan with parchment paper or a silicone baking mat.
• Lay the marinated mushrooms and cap opening on the prepared baking sheet in a single layer.
• Roast for 25-30 minutes until browned all over and the liquid that gets released in cooking has started thickening.
• Serve whole or cut into thin strips.
• If roasting zucchini in the oven, roast for 12-15 minutes.

Skillet Mushrooms

• In a large, deep skillet, heat the pan to medium high.
• Slice the marinated mushrooms into ¼ in slices.
• Place the mushroom slices in the pan, and reduce the heat to medium low.
• Stir the mushrooms with a wooden spoon.
• As the marinade dissipates, add small amounts of remaining marinade from the leftover marinade.
• Continue adding marinade until it is all gone.
• Remove from the heat and serve as desired.
• If including zucchini, cut it the same size as the mushrooms and cook as long as the mushrooms.

Chinese Noodles (Optional)

• Cook the Chinese noodles according to the package instructions.
• Drain and rinse.
• Add to a pan, and include 2 Tablespoons of soy sauce and 2 Tablespoons of rice vinegar.
• Toss.

Optional Miso Glazed Noodle Bowl

• Place the noodles in the base of a bowl.
• Top with miso glazed mushrooms and zucchini, and garnish with green onions and sesame seeds.

Video

Notes

• When scoring the mushrooms, use a sharp knife and barely cut through the surface. Do not cut through the mushrooms.
• Any mushrooms can be marinated in the miso glaze.
• If cooking the mushrooms in a skillet, consider cutting them before marinating them for the best flavor.
• Add a little Sriracha to the marinade for a bit of heat.

Nutrition

Calories: 72kcalCarbohydrates: 12gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gTrans Fat: 0.003gSodium: 819mgPotassium: 380mgFiber: 2gSugar: 6gVitamin A: 75IUVitamin C: 1mgCalcium: 24mgIron: 1mg

Tried our recipe?Let us know how it was!

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me/