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