Mushrooms already carry their own gut-health credentials, but tossing them in a miso butter before roasting adds a savory, almost umami-bomb quality along with a hit of fermented flavor. This works as a side dish, a topping for grain bowls, or piled onto toast, and it takes barely any effort for how good it tastes.
Ingredients
- 500g mixed mushrooms (cremini, shiitake, oyster), halved or torn
- 3 tbsp butter, melted
- 1 tbsp white miso paste
- 2 garlic cloves, minced
- 1 tbsp soy sauce or tamari
- Fresh thyme leaves
- Black pepper
Instructions
- Preheat oven to 220C. Whisk melted butter, miso, garlic, and soy sauce together until smooth.
- Toss mushrooms with the miso butter mixture until evenly coated.
- Spread on a baking sheet in a single layer. Roast 20-25 minutes, tossing halfway, until deeply golden and slightly crisp at the edges.
- Scatter fresh thyme and a crack of black pepper over the top before serving.
Nutrition Facts (per serving)
| Calories | 145 |
| Total fat | 11g |
| Total carbohydrates | 8g |
| Dietary fiber | 2g |
| Protein | 5g |
| Sodium | 380mg |
Why This Is Good for Your Gut
Mushrooms contain beta-glucan polysaccharides shown to support Bifidobacterium and Akkermansia muciniphila populations. Miso adds fermented compounds and bioactive peptides. Garlic contributes prebiotic inulin. Roasting at high heat concentrates flavor without needing excess oil or salt.
Pile these onto the sauerkraut avocado toast from earlier for a next-level version of that recipe.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.