Asian-Stuffed Mushrooms with Thai Peanut Butter Sauce

Chef Babette
Servings: 4
30 to 45 min

A tasty recipe from Chef Babette!

  • Ingredients
  • step-by-step directions
Stuffed Mushrooms:
  • 4 portobello mushroom caps
  • 1/4 cup sesame oil
  • 1 (8-ounce) package extra firm organic tofu (drained, cubed)
  • 1 tablespoon liquid aminos
  • 4 cups bok choy (chopped)
  • 4 cups Napa cabbage (cored, thinly sliced)
  • 2 cups sweet peppers (stemmed, seeded, sliced)
  • 4 cups mung bean sprouts
  • 5 cups black rice (cooked according to package instructions)
  • green onion (chopped)
  • 2 cups green bell pepper (stemmed, seeded, diced)
  • garlic powder (to taste)
  • Sea salt (to taste)
  • 1/4 cup black sesame seeds (to garnish)
Thai Peanut Butter Sauce:
  • 3/4 cup non-dairy milk
  • 2 tablespoons organic peanut butter
  • 2 tablespoons tamari
  • 1/4 cup agave
  • 1/4 cup fresh juiced ginger
  • 1/4 cup rice vinegar
  • 2 cloves garlic (peeled)
  • 1/4 teaspoon red chili flakes
  • 1/2 cup cashews (soaked in water until soft)
  • For the Stuffed Mushrooms: Clean each mushroom with a damp paper towel. Wipe the front and back gently to remove ant dirt. Using a spoon, remove the stems and gills from the mushroom caps and discard gills and chop stems.
  • Place a steamer basket inside a large pot and fill with 1-inch of water. Place mushrooms in the steamer basket. Bring the water to a simmer and allow the mushrooms to steam, covered, for 4 minutes.
  • Heat a large saute pan with sesame oil over medium-high heat. Fry the tofu cubes until golden brown on all sides, about 7-8 minutes. Add the liquid aminos during the last minute of cooking. Remove tofu to a large bowl.
  • To the same saute pan, add the bok choy, napa cabbage, sweet peppers and mung bean sprouts and saute for about 4-5 minutes. Remove to the bowl with the tofu.
  • In a separate large bowl, add the cooked rice, mushroom stems, green onion and bell pepper. Season with sea salt and garlic powder and mix to combine. Set aside.
  • Remove the mushroom caps to a plate. Add 1/2 cup of seasoned rice mixture to each mushroom cap and two cups of the stir fry mixture. Garnish with black sesame seeds and a drizzle of the peanut butter sauce.
  • For the Thai Peanut Butter Sauce: In the carafe of a blender, add the non-dairy milk, peanut butter, tamari, agave, ginger juice, rice vinegar, garlic, chili flakes and cashews and blend until creamy. Serve with the stuffed mushroom caps.
  • Tip: Use any leftover sauce to spice up any stir fry!
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