Portobello Mushroom Miso-Ginger Squash

11 60 377
Ingredients Minutes Calories
Prep Cook Servings
20 min 40 min 2
Portobello Mushroom Miso-Ginger Squash
Health Highlights

Ingredients


2 medium mushroom(s) Portobello mushroom (each; (without the stems))
2 tbsp Olive Oil, Extra Virgin (extra virgin)
2 tbsp Tamari, gluten free, reduced sodium (organic; (can substitute liquid aminos))
1 tbsp Lime juice (fresh)
1/4 cup Miso paste (light)
1/4 cup Kombucha
1/4 cup Vegetable stock/broth
1 tsp Ginger root (fresh; (grated)
1 clove(s) Garlic (grated)
341 gm Butternut squash ((cut into cubes (peeled and seeded) - NOTE: this is the equivalent of one bag of peeled and cut butternut squash from; pack produce section of; supermarket)
1/4 cup Nutritional yeast

Instructions


  1. Preheat oven to 375 degrees F. To marinate the mushrooms, mix the olive oil, tamari and lime juice in a small mixing bowl. Smother the mushrooms in the marinade, and place in a baking dish, with the stem side up. Pour the remainder of the marinade over the mushrooms, and bake in the oven for about 15 minutes. Remove from the oven and set aside.
  2. Next, steam your butternut squash. Place the squash in a steamer basket and steam over high heat for about 15 minutes, or until it is cooked through.
  3. While the mushrooms and squash are cooking, make your miso dressing. Mix the miso, kombucha, vegetable broth, ginger, and garlic in another small mixing bowl.
  4. When the squash is cooked through, remove from the steamer and place in a medium mixing bowl. Pour enough of the miso dressing over the squash so that it dresses the squash without drowning it. You’ll use about half of the dressing. Gently mix the dressing into the squash, breaking it up a little while still keeping it chunky with good texture. Stir in the nutritional yeast. Save the extra dressing for another use. It is great as a marinade for fish or vegetables!
  5. Spoon the squash into each mushroom cap so that it is evenly divided. Return the stuffed mushrooms to the oven and bake for an additional 20 minutes, or until the mushroom is cooked through and the squash mixture is slightly browned.
  6. Serve immediately or cool down and refrigerate for a quick hot or cold meal later.

Nutrition Facts

Per Portion

Calories 377
Calories from fat 150
Calories from saturated fat 25.8
Total Fat 16.7 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 12.3 g
Cholesterol 0
Sodium 2394 mg
Potassium 1432 mg
Total Carbohydrate 41 g
Dietary Fiber 11.0 g
Sugars 10.2 g
Protein 21.4 g

Dietary servings

Per Portion


Vegetables 2.8

Energy sources


Pygal37%460.8835458462716160.9718570689777340%341.21866880224144273.7151246618447523%322.4831713580778128.7287624758993737%40%23%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main




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