Asian Inspired Stuffed Mushrooms


The only thing I had my heart set on for Thanksgiving was stuffed mushrooms. My mom used to make them for all the holidays and I love them pretty much no matter how they’re made. So when my husband said he wanted sushi for Thanksgiving I was still determined to have my stuffed mushrooms.

I took the simplest mushroom recipe I know and switched a few ingredients.

  • Panko breadcrumbs for Italian breadcrumbs.
  • Sesame oil instead of olive oil.
  • Added tamari and miso instead of vegetable stock.




  • 9 stuffing mushrooms
  • 2 Tbsp sesame oil
  • 1 Tbsp minced garlic
  • 1 tsp white miso
  • 2 Tbsp+ tamari or soy sauce
  • 1/2 cup panko breadcrumbs


Heat oven to 350°F and grease a 9×9 glass baking dish

Clean the mushrooms with a damp paper towel. Remove and chop up the stems. Set them aside.

Heat the sesame oil over medium heat, and add the garlic.

Just when garlic is starting to sizzle, add the chopped mushroom stems. Saute for 2 minutes.

Add in the tamari and the miso. Stir in the miso well until it’s fully mixed in.

Add the breadcrumbs. If the mixture is too dry, add some more tamari or a little water.

Brush the empty mushroom caps with a little bit of oil.

Fill the mushrooms with the breadcrumb mixture. Bake for about 35 minutes. I start checking at 25 minutes and then every 5 minutes from there.


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