Recipe Cuisine: Others
Theme: Meat-Free Marvels
Golden Stuffed Mushrooms with Veggie Stir-Fry
By: Lisa Naumann
Ingredients
- 250g medium firm Tofu
- 1 teaspoon Miso
- 2 teaspoon Mirin Seasoning
- 1/3 teaspoon Cumin
- 1/2 teaspoon Turmeric
- 1 teaspoon Curry powder
- Salt and Pepper, 1 small red Chilli
- 50ml Coconut milk
- 4 dried Kefir lime leafes( or 2 fresh)
- 1 small Parsnip (about 70g)
- about 150g Broccoli
- 2 Garlic cloves
- 1 hand full green Beans ( about 70g)
- 1/2 cup Soy sauce
- 1 tabelspoon Honey
- 2 tablespoons Mirin Seasoning
- 4 Portobello Mushrooms
Product used in recipe
- OBENTO - MIRIN SEASONING
- LEE KUM KEE - PREMIUM SOY SAUCE
Method
- Prepare Portobello filling:Blend Tofu, Miso,Mirin, spices, coconut milk, kefir lime into a paste
- Fill Mushrooms:Plug the stems out of Portobellos and fill the paste into Mushrooms.Cut chilli in tiny pieces and spinkle over mushrooms.
- Bake Mushrooms:Bake at 160-170degree in an air fryer for about 20min until golden brown.
- Fry Vergetables:Cut all vegetables in thin slices and fry on medium heat in frying pan for a few minutes.
- Prepare and add caramelising sauce:In a bowl mix soy sauce, honey and Mirin Seasoning. Mix it in with Vegetables and on low to medium heat,caramelise vergetabele for 5 min. If necessary, reduce heat to minimum and place a lid on the pan. Sprinkle some black seassame onto vegetables.
- Serve up as shown on picture.
