** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a bowl, whisk together miso, vinegar and stock or water; set aside.
2. Carefully remove mushroom stems and slice about 1/4" thick.
3. Leave caps whole, or for faster cooking, slice into 1/4" slices.
4. Brush mushrooms lightly with olive oil. Grill or broil about 5 minutes Turn and brush with miso-vinegar mixture.
5. Continue to cook, basting occasionally, until tender, about 5 min more.
6. Garnish with parsley. Serves 4 Variations: This recipes has infinite possibilities.
7. Try marinating mushrooms in miso mixture for a few minutes before broiling.
8. Or season broiled mushrooms with salt and pepper, garlic powder, a drizzle of sesame oil, and/or a splash of umeboshi vinegar.
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Dietary Notes:
This recipe is low-fat with 0.25g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 13.75 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Mushroom, Vinegar allergies.
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