Miso Mushroom Buddha Bowl




  • 1 cup brown rice or wild rice, uncooked
  • 4 Meadow Mushrooms Large Portabellos, cut in thick slices
  • 1 Tbsp miso paste
  • 1 tsp black & white sesame seeds
  • ¼ red cabbage, shredded
  • 2 carrots, peeled in ribbons
  • 1 cup edamame
  • 1 cup mung beans
  • 1 red chilli, sliced for garnish
  • Small handful fresh mint leaves
  • Miso Dressing
  • 3 Tbsp miso paste
  • 1 Tbsp rice wine vinegar
  • 2 Tbsp sesame oil
  • 1 tsp soy sauce
  • 1 tsp maple syrup
  • 1 lime, zest & juice
  • 1 clove garlic, crushed
  • 2 Tbsp cold water


  1. Cook rice as per packet instructions.
  2. Place mushroom slices in a single layer on a large lined baking tray.
  3. Add 1 Tbsp of miso paste and a splash of oil to a small bowl and mix to combine. Brush over the mushrooms, sprinkle with sesame seeds and bake in the oven at 200°C for 5 – 10 minutes, until cooked through and golden.
  4. To make the dressing, place the ingredients in a small bowl and whisk well to combine. Or for an extra creamy consistency place the ingredients in a blender and process until smooth.
  5. To assemble, divide the rice between 4 bowls. Top each bowl with a handful of edamame, cabbage, mung beans & carrot ribbons rolled into spirals.
  6. Place the mushroom slices on top, sprinkle with mint, chilli and drizzle over the dressing.

Top Tip:

  • Short on time?  Try using microwavable brown rice, or wild rice pouches!
  • Any mushroom variety works well with this recipe – use white buttons or white flats for a milder flavour
  • Alternatively use whatever veges you have on hand like avocado, green beans, cucumber, broccoli, peas, sweetcorn, radish


Large Portabello Mushrooms
Large Portabello
White Flats Mushrooms
White Flats