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Miso Stuffed Mushrooms

Miso Stuffed Mushrooms printPrint Recipe

  • 1 package TJ’s Portobello Stuffing Mushrooms (6 total)
  • 4 Tbsp TJ’s Panko Style Japanese Breadcrumbs
  • 2 Tbsp TJ’s Golden Roasted Flaxseed
  • 1 Tbsp TJ’s Mild Yellow Miso Paste
  • 8 strands TJ’s Chives, sliced small
  • 4 tsp TJ’s Extra Virgin Olive Oil, plus more for coating pan
  • 4 tsp TJ’s Fig Butter

Preheat oven to 375 F°. Lightly coat a baking sheet with olive oil, set aside. Gently remove any debris from the mushrooms with a paper towel. Carefully remove stems to reveal cavity for stuffing. Discard stems. Place mushroom caps on baking sheet and set aside. In a medium bowl, combine panko, flaxseed, miso, chives, olive oil and fig butter. Stir until well incorporated. Spoon the stuffing into each mushroom cavity then arrange caps one inch apart on the greased baking sheet. Bake for 25 minutes or until mushrooms are tender and stuffing turns golden brown. Remove from oven, let cool 5 minutes then serve. **Recipe Credit: Trader Joe's 2014 Master-at-Miso Recipe Contest Finalist – Karen Gardner**

Serves: 3
Cooking Time: 40 Minutes

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