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Overhead shot of mushroom bao in a steamer basket

Mushroom Bao with Sesame Cucumber Salad

Want an amazing meat free bao recipe? This mushroom bao is so simple and quick to make and I promise you won't miss the meat!
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 129kcal


  • 2 tbsp Soy Sauce
  • 2 tsp Sesame Oil
  • 1 tbsp Rice Vinegar
  • 3 cloves Garlic
  • 1 tsp Minced Ginger
  • 1 Chilli
  • 1 tsp Lime Juice
  • 4 Portobello Mushrooms sliced
  • Ready Made Bao Buns
  • Spring Onion (Scallions) chopped, to serve
  • Sesame Seeds to serve

For the Cucumber Salad

  • 1 Cucumber
  • 1/2 tsp Rice Vinegar
  • 1/2 tsp Salt
  • 2 tbsp Sesame Oil
  • 1 clove Garlic crushed
  • 1/2 tsp Sugar
  • 2 tsp Soy Sauce


  • Place the soy sauce, sesame oil, rice vinegar, garlic, ginger, chilli and lime juice into a blender and blitz until smooth. Pour over the mushrooms and leave to marinate for 10 minutes.
  • Smack the cucumber a few times with a rolling pin then chop, place in a bowl and sprinkle with salt. Mix together all the other ingredients. When the cucumber has been sitting for about 10 minutes then drain and pour over the dressing. Serve with extra chilli slices and sesame seeds sprinkled over.
  • Heat a skillet over a high heat until searing hot then add the mushrooms and cook until browned and caramelised. Steam the bao buns according to package instructions. Serve the mushroom filling, bao buns and cucumber with chopped spring onions, chilli and sesame seeds.


Note on nutrition information: The displayed is for the filling and the salad, you will need to add on the information for the bao buns depending on which ones you buy

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Calories: 129kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 972mg | Potassium: 472mg | Fiber: 1g | Sugar: 4g | Vitamin A: 160IU | Vitamin C: 19.9mg | Calcium: 17mg | Iron: 0.8mg