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Baked Miso Portobello Mushrooms served with sprinkle green onions and fork

Baked Miso Portobello Mushrooms

These hearty baked miso portobello mushrooms are packed with juicy umami goodness that will leave you feeling full and satisfied! Super easy to make and perfect for your low carb or vegetarian diet!
Course Appetizer, Side Dish, Vegetables
Cuisine Asian Fusion
Keyword baked portobello mushrooms, portobello mushrooms recipes, sliced portobello mushrooms
Prep Time 2 minutes
Cook Time 8 minutes
Marinating Time 8 hours
Total Time 8 hours 10 minutes
Servings 2
Calories 22kcal


  • 2 Portobello Mushrooms each mushroom should be ~6 inches
  • 4 tbsp Awase Miso AKA Brown Miso
  • 2 tbsp Japanese Sake
  • 1 tbsp Water
  • 1 tsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice
  • 1/2 tsp Chili Powder
  • 1 Stalk Green Onion


  • Gather all the ingredients.
  • De-stem portobello mushrooms as needed and set aside.
  • In a small mixing bowl, combine Awase Miso, Japanese sake, water, sweetener, chili powder and mix well. Note - depending on the exact miso brand you are using, you may need to add a little more water to achieve a ranch dressing like consistency.
  • Evenly brush on marinade paste onto portobello mushrooms, then transfer into a ziplock bag, seal and marinate for 8-12 hours in a fridge
  • After marination, wash off excess marinade from portobello mushrooms and dry with a paper towel.
  • Place portobello mushrooms on a silicone baking mat or oiled sheet of aluminum foil and bake at 350F for 10-12 minutes.
  • In the meantime, chop up green onions.
  • Once portobello mushrooms are done baking, slice into 1/4 inch strips, transfer it to a serving plate, sprinkle green onions on top and enjoy!



Calories: 22kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 20mg | Potassium: 335mg | Fiber: 1g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg