Carefully brush or wipe off any soil form the mushrooms. Trim the tough portions of the stems and cut the mushrooms into 1/2-inch-thick slices. Whisk together the miso, vinegar, water, and oil. Brush the mushroom slices with the marinade and place them on a grill for about 3 minutes each side until the mushrooms are browned and beginning to soften.
Meanwhile, steam the spinach in a covered pot on high heat, using only the water clinging to its leaves, for 1 or 2 minutes, or until just wilted but still bright green.
Spread the steamed spinach on a serving platter, arrange the mushrooms on top and serve right away.
Serving Size:
2 as a main dish, 4 as a side dish
Total Time:
10 minutes
Per 5-OZ serving:
52 calories, 3.7 G Protein, 3.1 G Fat, 7.0 G Carbohydrates, 0.4 G Saturated Fatty Acids, 0.5 G Polyunsaturated Fatty Acids, 1.8 G Monounsaturated Fatty Acids, 0 MG Cholesterol, 174 MG Sodium, 3.4 G Total Dietary Fiber.
