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BBQ Portobello Mushrooms with Napa Cabbage Slaw

Tim Dineen

This is a fun recipe – pretty simple, really.

For marinade

  • 1/4 cup soy sauce
  • 2 tablespoons rice wine or sherry
  • 3 tablespoons rice vinegar
  • 1 1/2 tablespoons minced gingerroot
  • 2 tablespoons sugar
  • 4 Portobello Mushrooms

For slaw

  • 2 tablespoons mayonnaise
  • 2 teaspoons rice vinegar
  • 1 teaspoons sesame oil
  • 1/2 teaspoon honey
  • 2 cups shredded Napa Cabbage
  • 1/2 cups shredded carrot
  • 2 green onions, chopped fine
  • 4  hamburger buns or rolls

Make marinade:
In a small saucepan simmer marinade ingredients, stirring until sugar is dissolved. Cool.

Put mushrooms and marinade in a ziplock bag,  Marinate mushrooms about 1 hour.

Make slaw:
In a bowl mix together mayonnaise, vinegar, oil, and honey and add cabbage, carrot, and green onions. Toss well and season with salt and pepper to taste.

BBQ mushrooms over medium heat until heated through and slightly charred.  Place on buns and top with slaw.  Enjoy!!

(Or – you can broil in your oven.  Either way, they’re great!)

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