I had some portobello mushrooms in my fridge and needed to do something with them. After some searching on the web I found a recipe for Kimchi Rice Stuffed Portobello Mushroom with Scallion Butter on Essence of Japan.
This is pretty similar with some adaptations.
I love this recipe because it is super easy and really yummy. It also took 10-15 minutes to throw together (minus the rice cooking time). This recipe is for 2 since that is how many mushrooms I had. Let’s get to it!
What you need:
- 2 Portobello mushrooms
- sesame oil 1-2 tablespoons
- 1 cup cooked rice
- 1/2 cup Yummchi kimchi
- 1/2 tablespoon gochujang
- 1 tablespoon kimchi juice
- 2 teaspoons soy sauce
- salt to taste
- sesame seeds and roasted seaweed for garnish (optional)
What you do:
- Preheat oven to 400 degrees
- Chop up 1/2 cup kimchi
- Heat a pan to medium high and add 1 tablespoon sesame oil and add kimchi. Stir fry for 1 minute and add the gochujang. Stir fry until it is well mixed and remove from heat.
- Add rice to a large bowl and mix in the kimchi gochujang mixture, kimchi juice, and soy sauce. Taste the rice and add some salt if the flavor seems dull
- In a cast iron skillet or baking pan add a small amount of sesame oil
- Scoop the rice into the mushrooms, place in cast iron or baking pan, and cook in oven for 15 minutes
- Garnish with sesame seeds and roasted seaweed if you have it