Portobello Garlic Mushrooms W/ Lemon Asparagus & Mashed Potato

When we started to transition to a whole food plant-based diet, one of the hardest things was learning how to cook things Mark would enjoy. At first, I didn’t do very well at all. He would eat begrudgingly and then state how he would not be doing this forever.  Slowly his taste buds changed, and I learned how to cook creatively, with colour and flavour. While in the past, we ate plant-based dishes as sides, they have now mostly become the main event.  Mark, to his credit, has had an open mind. He is starting to love this new cuisine. It’s strange how you start to appreciate it so much more with time.

He loves mushroom. He also loves Mashed anything… This dish has become one of his favourites of late… Try it tonight if you like and let me know how you find it!

Portobello Mushrooms

Ingredients (Serves 4)
  • 8 large mushrooms.
  • 1 cup of sliced mushrooms
  • 1 onion
  • 2 cups of vegetable broth
  • 2 teaspoons of miso paste
  • ¼ cup of BBQ sauce
  • 1 large dollop of mashed garlic (4 large cloves crushed)


  1. Add 2 cups of vegetable broth and miso paste, sliced mushrooms and onion. Bring to boil with garlic
  2. Turn down heat and simmer for 15 minutes till reduced
  3. Add the 8 mushrooms to the fry pan, gill side up
  4. At this point, add the BBQ sauce to the top of the mushrooms
  5. Cook for 10 minutes on medium heat with lid on
  6. Turn off heat and season with salt and cracked pepper


Lemon infused asparagus

  • 2 bunches of asparagus
  • 1 lemon
  • Salt and pepper
  1. Boil water
  2. Cut the ends off the asparagus
  3. Add asparagus to boiling water and blanch for 2-3 minutes
  4. Squeeze lemon and add generous amounts of cracked pepper
  5. Season to taste


Creamy mashed potato

  • 6 large potatoes
  • 1 teaspoon of crushed garlic
  • 2 sprigs of rosemary (dried if fresh is not available)
  1. Boil potatoes peeled and quartered until very tender
  2. Drain
  3. Mash with rosemary and garlic, adding soy milk as needed
  4. Add more milk until the consistency you prefer is reached
  5. Season to taste


To dish, place the mash on the bottom with the large mushroom on the top. But as you can see below there are a variety of ways to plate this dish. Using the sauce from a separate small jug will look amazing if you want to jazz it up. Potatoes are something that Mark could eat all the time. And they have to be white. He just loves white potatoes. I think he definitely still misses the lashings of butter in his mash. He will thank me later.


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