Place the miso paste, sugar, soy sauce, oil, sesame oil, lime juice and zest into a non-metallic bowl and whisk to combine.
Slice the mushroom into ½ cm slices and add to the miso mixture. Toss to coat, cover and transfer to the refrigerator for at least 1 hour.
Preheat the oven to 190°C and line a baking sheet with foil. Remove the mushrooms from the marinade and lay, in a single layer on the baking sheet. Cook for 10-15 minutes, basting with the remaining marinade during cooking.
Once the mushrooms are tender allow the mushrooms to rest for 5 minutes.Arrange the mushroom slices on serving plates.
Toss the remaining ingredients together and scatter over the mushrooms before serving.