Step 1

Preheat the oven to 200° C / 390° F.

Step 2

Clean the mushrooms with a damp brush or cloth (do not wash them) and cut out all of the stems and save them for the stuffing.

Step 3

Coat the caps in 2 tbsp of olive oil (you can skip the oil if you wish but the mushrooms will be a bit drier) and place them on a baking tray, gill side down, and bake for about 15 minutes, flipping them to the other side halfway through.

Step 4

Crush the whole garlic clove with a pinch of coarse salt and dry rosemary in a pestle and mortar. You could also slice the garlic thinly first and crush it on a bread board with the side of a knife. Pound the garlic into a smooth paste and then add approximately 2 tbsp of olive oil to it to create a garlicky oil.

Step 5

Meanwhile dice the mushroom stems really finely.

Step 6

Heat up 15 ml / 1 tbsp of oil in a medium frying pan, add diced shallots and fry them off gently until almost translucent, stirring often.

Step 7

Next add in diced garlic, chopped fresh herbs, nutritional yeast, black pepper and ¼ tsp of salt. Continue frying until the shallots are translucent and garlic is fragrant.

Step 8

Next stir in diced mushroom stems. Fry off until the stems are cooked.

Step 9

Once mushroom caps are done baking, lower the oven temperature to 170° C / 340° F.

Step 10

Mix the baking juices into the miso paste. Mix diluted miso paste into the stuffing mixture before adding in lemon zest and juice.

Step 11

Stir in breadcrumbs and pine nuts making sure they are evenly distributed.

Step 12

Finally stir 15-30 ml / 1-2 tbsp of olive oil through the mixture. Adjust the seasoning and check that the mixture is moist but not overly soggy.

Step 13

Brush the insides of the caps with the garlic oil you made earlier before stuffing them with the mixture.

Step 14

Bake the stuffed mushrooms for about 15-20 minutes until the tops are browned.