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
- 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
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.
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