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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.
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
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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.

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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  • 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
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.