Olive Miso Portobello Caps

Olive Miso Portobello Caps

Ready in 15 minutes

Makes 4 caps


  • 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


  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.

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