Miso Glazed Mushrooms Recipe | Kathy's Vegan Kitchen

Clean the portobello mushrooms by removing the stem and gills using a spoon.

Score the mushrooms by making tiny cuts with a knife to help absorb the marinade.

Cut the zucchini in half and score it lightly as well.

In a bowl, whisk together 1/4 cup white miso, 1 tablespoon garlic paste, 2 teaspoons ginger, 2 tablespoons rice vinegar, 1 tablespoon maple syrup, 2 teaspoons soy sauce, and 1/2 cup water to create the marinade.

Place some marinade in the bottom of a container, then add the mushrooms face down and pour marinade inside the caps.

Marinate for at least 30 minutes.

Preheat the Ninja Woodfire Grill.

Place the marinated mushrooms on the grill for about 7 minutes, flipping them halfway through.

After flipping, place the zucchini face down on the grill for about 5 minutes, flipping them after 2.5 minutes.

While the zucchini cooks, boil water with salt and add the Chinese noodles, cooking according to package instructions.

Drain the noodles and toss them with 1 tablespoon soy sauce and 1 tablespoon hoisin sauce for flavor.

Assemble the dish by placing noodles in a bowl, topping with grilled mushrooms and zucchini, and garnishing with green onions and black sesame seeds.

Equipment Needed

Spice Level:

Dietary

Allergens