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Picture of Miso-Marinated Portobello Carpaccio (Vegan) Recipe
japanese lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 797 kcal 40 %
  • Fat 70 g 107 %
  • Saturated 7 g 33 %
  • Carbs 38 g 13 %
  • Fiber 6 g 24 %
  • Protein 12 g 25 %
  • Cholesterol 0 mg 0 %
  • Sodium 2171 mg 90 %
  • Calcium 159 mg 16 %
  • Magnesium 83 mg 20 %
  • Potassium 751 mg 16 %
  • Iron 3 mg 18 %
  • Zinc 2 mg 18 %
  • Phosphorus 238 mg 34 %
  • Vitamin A 73 µg 8 %
  • Vitamin C 25 mg 27 %
  • Thiamin (B1) 0 mg 21 %
  • Riboflavin (B2) 0 mg 31 %
  • Niacin (B3) 3 mg 19 %
  • Vitamin B6 0 mg 37 %
  • Folate equivalent (total) 84 µg 21 %
  • Vitamin B12 0 µg 2 %
  • Vitamin D 0 µg 1 %
  • Vitamin E 12 mg 83 %
  • Vitamin K 84 µg 70 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Miso-Marinated Portobello Carpaccio (Vegan) Recipe

Ingredients

  • 2 tablespoons red or white miso paste
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 3 tablespoons vegetable oil
  • 2 tablespoons juice plus 2 tablespoons thinly sliced zest from 1 lemon, plus 1 extra whole lemon, cut into wedges
  • 4 portobello mushroom caps, stems and dark gills removed
  • 4 teaspoons extra virgin olive oil
  • 2 ounces arugula or other spicy greens
  • 2 tablespoons toasted pistachios, roughly chopped or pressed in a mortar and pestle
  • Coarse sea salt such as fleur de sel or Maldon
  • Freshly ground black pepper

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