Kimchi Rice Stuffed Portobello with Soy Scallion Butter Sauce

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The title has very long name, but this is very quick to prepare.  I make this for my lunch or supper when I don’t have a lot of time.  Surprisingly this is pretty filling, so with salad or a cup of soup, it could complete the meal easily.  I serve one mushroom per person, but you could also serve a half portion as an appetizer.  The only thing is that when you try to slice it, some rice is going to fall off; so, it might not be easy to divide into more than two pieces.  If you don’t know kimchi, it is spicy Korean fermented vegetables with a lot of garlic.  They do make this with different vegetables, but napa cabbage is the most popular one. Kimchi is getting popular in the last 10 years in the US, and I often see it on the menu in contemporary style restaurants.  For example, I saw a sautéed cauliflower dish with kimchi and olives at a tapas restaurant in Boston recently.  Kimchi gives a nice flavor and saltiness to dishes, and for that reason it is popular for vegetarians to use for flavoring a dish (kimchi often contains a bit of oyster or small shrimp in the sauce though they are invisible, so vegetarians need to make sure you get one without.)  You can buy it at most Asian markets or even at well stocked regular supermarkets.  I have seen it sometimes at Trader Joe’s a year ago although I’m not sure if they still carry it.  If you can’t get it, you could omit this.  It will taste different for sure, but it still works well.  In that case, you might add extra soy scallion butter sauce or increase the amount of soy sauce or salt in the rice mixture.

Kimchi Rice Stuffed Porotbello with Soy Scallion Butter Sauce
  • 4 portbello with stems, separate the stem and cap
  • canola oil or olive oil for rubbing on the mushroom
  • Sesame oil for sautéing the mushroom caps
  • 2 cups cooked rice (I use short grain white rice, but medium or long grain works also. *Short grain is the stickiest; so, the rice mixture will stay together better.)
  • ½ cup kimchi, lightly squeezed and chopped
  • 1 teaspoon soy sauce
  • salt
  • 2 tablespoon butter, melted
  • ¼ cup scallions, chopped
  • 1 clove garlic, finely minced (optional)
  • 1 tablespoon soy sauce
  1. Preheat the oven to 400 degrees.
  2. Using your hands or a blush, lightly rub each portobello mushroom with canola oil or olive oil. This will prevent the mushroom from drying out, but you can omit this process.
  3. Mince the stems, and sauté with sesame oil in a small skillet until softened, about 4 minutes. Remove from heat.
  4. Transfer the minced stems to a medium size bowl. Add rice, kimchi and soy sauce, and mix until combined. Season with salt if you need.
  5. Divide the filling among the mushroom caps evenly.
  6. Mix all the ingredients for soy scallion butter sauce in a small bowl, and spoon it on the each stuffed mushroom equally.
  7. Place the mushrooms on a baking sheet, and bake until tender, about 15 minutes.
  8. Serve immediately.


About the Author
I am originally from Japan and have been living in the US for about 20 years. Over the past 20 years I have traveled to many different parts of the world, seen different cultures, and tasted all kinds of interesting food. In between I studied anthropology, art and interior design. I currently live outside Boston and I teach cooking in continuing education programs and at home. I also take on freelance interior design projects. I hope you enjoy the blog! Yoko

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