Portobello Mushroom Sliders with Asian Slaw

These juicy, marinated mushroom sliders are a great vegetarian entree with lots of umami flavor!

This sponsored recipe is brought by Kikkoman® as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.


Recipe by Karman Meyer, RDN, LDN

Ingredients

  • 8 baby Portobello mushrooms
  • ¼ cup Kikkoman® Less Sodium soy sauce
  • 1 tablespoon Kikkoman® Sesame Oil
  • 1 clove garlic, minced
  • ½ teaspoon agave nectar
  • 1 cup chopped red cabbage
  • 2 cups chopped Chinese cabbage
  • 1 cup shredded carrots
  • 3 tablespoons mayonnaise
  • 1 teaspoon Kikkoman®Sriracha Hot Chili Sauce
  • 8 honey wheat rolls

 

Directions

Wipe mushrooms with a dry paper towel to remove dirt and then remove stems. Place mushrooms in a glass baking dish, with mushroom gills facing up. In a small bowl, make the marinade by combining the soy sauce, sesame oil, garlic, and agave nectar. Whisk and then pour over the mushroom caps. Use a fork to flip the mushroom caps over and allow to marinate for 1 hour in the refrigerator.

Meanwhile, in a medium bowl, make the slaw by combining the red cabbage, Chinese cabbage, carrots, mayonnaise and sriracha sauce. If grilling mushrooms, prepare grill as necessary or use a stovetop grill pan over medium heat. Grill the mushrooms on each side for 3 minutes, using tongs to carefully flip them over.

To serve, assemble sliders by dividing slaw between rolls and top each with one mushroom. Serves 4.

Nutrition Information
Serving Size: 2 sliders (2 rolls, 2 mushrooms and ½ cup slaw

CALORIES 326; TOTAL FAT 13g; SAT. FAT 3g; CHOL. 37mg; SODIUM 361mg; CARB. 43g; FIBER 5g; SUGARS 16g; PROTEIN 11g

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Karman Meyer
Karman Meyer is an RDN based in Nashville. Teaching people easy ways to implement healthy changes into their lifestyle is her passion! Karman blogs at The Nutrition Adventure and is an experienced recipe developer, nutrition writer and public speaker. Follow her on Instagram & Facebook!



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