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 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.

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.

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.

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.