Author Notes
I made up this recipe to give my vegetarian friends something to look forward to at a cookout! —amandahakansonstacy
Ingredients
- Portablellas
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2
portabella mushroom caps
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4 tablespoons
soy sauce
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2 tablespoons
sesame oil
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3 teaspoons
brown rice vinegar
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1
garlic clove minced
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1
inch ginger root grated
- Asian Slaw/ Burger toppings
-
1/2
red cabbage julienned
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2
carrots grated julienned
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2
scallions chopped
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1
jalapeno minced
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1 tablespoon
soy sauce
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1 tablespoon
sesame oil
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1 tablespoon
brown rice vinegar
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1
bunch of pea shoots
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3
red radishes
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1/4 cup
mayo
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1 tablespoon
sriracha
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2
delicious, freshly baked buns
Directions
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Mix all the ingredients for the portabella marinade together and let mushroom caps soak in mixture for at least an hour.
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While mushrooms are marinating. Make the Asian slaw. Begin by julienning the purple cabbage and carrots. I like to use my mandoline for this step.
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Next chop the scallions and jalapenos and put them in a bowl with the cabbage and carrots.
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Mix the sesame oil, soy sauce, and brown rice vinegar with the slaw ingredients above and put aside.
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Prepare your burger toppings by thinly slicing the red radishes. Set them aside with the pea shoots.
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Next prepare the Sriracha mayo by adding the Sriracha, mayo, and salt and pepper to taste. Set it aside.
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When the portabellas are sufficiently marinated throw them on the grill until they are warm and charred to your liking.
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Throw them on a bun topped with the Asian slaw, pea shoots, and Srirachca mayo. Enjoy!
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