Olive Miso Portobello Caps
Ready in 15 minutes
Makes 4 caps
Ingredients
- 14g Miso Crystals (~ 0.5 oz)
- 4g Olive Crystals (~0.15 oz 1 tablespoon)
- 4 portobello caps, without stems
- 1 tablespoon coconut oil
- 1 small carrot
- 2 tablespoons balsamic vinegar
Preparation
- Pour balsamic into the caps, brush it around.
- Shred the carrot.
- In a small bowl, combine Miso Crystals, Olive Crystals and coconut oil. Add shredded carrot, mix.
- Bake the caps in cast iron pan for 10 minutes at 325 degrees F.
- Stuff mushrooms. Bake another 7 minutes.
- Serve on salad greens.
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