Olive Miso Portobello Caps

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

  1. Pour balsamic into the caps, brush it around.
  2. Shred the carrot. 
  3. In a small bowl, combine Miso Crystals, Olive Crystals and coconut oil. Add shredded carrot, mix. 
  4. Bake the caps in cast iron pan for 10 minutes at 325 degrees F. 
  5. Stuff mushrooms. Bake another 7 minutes. 
  6. Serve on salad greens.

For a print-friendly version of this recipe click here

Previous Next

Please share your thoughts

Please note, our spam filter will allow a small delay between posting and publishing