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Miso Mushroom Bowl with brown rice, avocado, cabbage, carrots, daikon, edamame and a Miso Ginger Dressing. Vegan and Gluten free.

Miso Mushroom Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 41 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Bowls, vegan, vegan dinner
  • Method: stovetop
  • Cuisine: Asian
  • Diet: Vegan


This plant-based Miso Mushroom Bowl is served over a bed of warm brown rice, topped with healthy veggies and drizzled with the tastiest Sesame Miso Ginger Dressing (that you’ll want to put on everything)!  Vegan & Gluten-Free.


Units Scale
  • 1 cup short-grain brown rice, uncooked
  • 4 large portobello mushrooms, sliced int 1/2 inch slices.
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 2 cups shredded cabbage
  • 1 cup matchstick carrots (or grated)
  • 1 cup shredded daikon (or radishes) or cucumbers
  • 1 avocado
  • 1 cup edamame
  • 4 cups baby spinach
  • Garnish: Scallions, Sprouts, Sesame seeds

Miso Ginger Dressing: (Double for extra saucy) 


Set rice to cook. (see notes)

Cook Mushrooms: Heat oil in a large skillet over medium heat, season the oil with salt and pepper and sear the mushrooms in 2 batches, browning each side. Set aside. (See notes for alternative method)

While the mushrooms are browning, prep the remaining veggies. 

Feel free to warm the edamame in the rice water (see photo).

Make the dressing: place everything in a blender and blend until smooth.

Assemble the bowls: Divide warm rice among bowls. (Shallow wide bowls work best here.) Top with a handful of baby spinach. Divide and arrange edamame, cabbage, carrots, daikon, avocado, and mushrooms. Top with scallions, sprouts, sesame seeds. Drizzle with Dressing.


The fastest way to cook rice to cook using the pasta method. Cook rice in 6 -8 cups salted boiling water, until tender, about 15 minutes. Strain and let stand in the strainer over the pot, 5 minutes until fully drained.

If you would rather roast the portobello mushrooms, double the dressing and use some as a marinade, coating the mushrooms well, place them on a parchemt-lined sheet pan and roast at 400F until tender. The cabbage is also very tasty roasted- I’d add more because it will shrink. 😉


  • Serving Size:
  • Calories: 518
  • Sugar: 15.7 g
  • Sodium: 706.8 mg
  • Fat: 21.5 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 73.6 g
  • Fiber: 8.2 g
  • Protein: 14.7 g
  • Cholesterol: 0 mg