Miso Sesame Portabella Caps

Miso Sesame Portabella

I have found that some of the best recipes happen by accident. I actually had a different intention when it came to how I was going to use these portabella mushrooms, but in an instant my mind changed to a side dish using a delicious miso-sesame dressing. Enjoy!

Miso Sesame Portabella Caps

  • 4 large portabella mushroom caps

  • ½  cup rice vinegar

  • ⅓  cup olive or avocado oil

  • 3 tablespoons sesame oil

  • 2 tablespoons coconut sugar, honey, or maple syrup

  • 1.5 tablespoons white chickpea miso paste

  • 1.5 tablespoons coconut aminos

  • 1 inch piece ginger

  • 2 cloves garlic

  • Sea salt to taste

Place portabella mushroom caps in a baking dish or large plastic bag.

Add remaining ingredients to a high-speed blender or food processor. Blend until creamy. Reserve ¼ cup dressing. Marinate mushrooms 20-30 minutes

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and lay mushrooms flat. Drizzle any leftover sauce from the marinade. Bake 15 minutes.

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Miso Sesame Portabella



Appetizer, Sides & AppetizersSara McGlothlinComment