Sesame-Roasted Portobellos with Asparagus Slaw
Serves 4
Time 25 min
Crisp asparagus, cabbage and carrot slaw make ideal filling for tender, roasted portobello mushrooms.
Special Diets:
Ingredients
- 4 large portobello mushrooms, gills removed
- 8 tablespoons shiitake sesame vinaigrette, divided
- 1/4 head green cabbage (about 5 cups), thinly sliced
- 1/2 pound asparagus, trimmed and shaved into slices with a vegetable peeler, or shredded
- 3 green onions, thinly sliced
- 2 large carrots, shaved into slices with a vegetable peeler, or shredded
- 1/4 cup roasted, salted macadamia nuts, toasted and chopped
Method
Preheat the oven to 450°F.
Brush mushrooms all over with 2 tablespoons of the vinaigrette, arrange gill-side down on a parchment-paper-lined baking sheet and roast until just tender, about 10 minutes.
Pat dry to remove any excess liquid; set aside to let cool.
In a large bowl, toss cabbage, asparagus, green onions and carrots with remaining 6 tablespoons vinaigrette.
Arrange mushrooms on plates, fill with slaw, garnish with nuts and serve.
Nutritional Info:
Per serving: 240 calories (160 from fat), 17g total fat, 2.5g saturated fat, 0mg cholesterol, 270mg sodium, 16g carbohydrates (6g dietary fiber, 7g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 4 large portobello mushrooms, gills removed
- 8 tablespoons shiitake sesame vinaigrette, divided
- 1/4 head green cabbage (about 5 cups), thinly sliced
- 1/2 pound asparagus, trimmed and shaved into slices with a vegetable peeler, or shredded
- 3 green onions, thinly sliced
- 2 large carrots, shaved into slices with a vegetable peeler, or shredded
- 1/4 cup roasted, salted macadamia nuts, toasted and chopped