Sesame-Roasted Portobellos with Asparagus Slaw

Serves 4
Time 25 min
Sesame-Roasted Portobellos with Asparagus Slaw

Crisp asparagus, cabbage and carrot slaw make ideal filling for tender, roasted portobello mushrooms.

Special Diets:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian

Ingredients

    4 largeportobello mushrooms, gills removed
    8 tablespoonsshiitake sesame vinaigrette, divided
    1/4head green cabbage (about 5 cups), thinly sliced
    1/2 poundasparagus, trimmed and shaved into slices with a vegetable peeler, or shredded
    3green onions, thinly sliced
    2 largecarrots, shaved into slices with a vegetable peeler, or shredded
    1/4 cuproasted, salted macadamia nuts, toasted and chopped

Exclusively for Prime members in select ZIP codes.

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

Serving Size

Calories

240

Total Fat

17g

Saturated Fat

2.5g

Cholesterol

0mg

Sodium

270mg

Total Carbohydrate

16g

Dietary Fiber

6g

Total Sugars

7g

Protein

5g

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. See our Terms of Service.