Make This! Kimchi Rice Stuffed Portobello Mushrooms

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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:

  1. Preheat oven to 400 degrees
  2. Chop up 1/2 cup kimchi
  3. 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.
  4. 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
  5. In a cast iron skillet or baking pan add a small amount of sesame oil
  6. Scoop the rice into the mushrooms, place in cast iron or baking pan, and cook in oven for 15 minutes
  7. Garnish with sesame seeds and roasted seaweed if you have it

 

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