Teriyaki portobello burgers with napa cabbage slaw

4 Servings

Ingredients

Quantity Ingredient
Teriyaki marinade
⅓ cup Soy sauce
2 tablespoons Sherry
3 tablespoons Rice vinegar
1½ tablespoon Fresh ginger root
2 tablespoons Sugar
4 Portobello mushroom caps
Napa cabbage slaw
2 tablespoons Light mayonnaise
2 teaspoons Rice vinegar
1 teaspoon Sesame oil
½ teaspoon Honey
2 cups Finely shredded napa cabbage
½ cup Finely shredded carrot
2 Scallions; chopped fine
4 Sesame seed hamburger buns lightly toasted

Directions

Recipe by: Gourmet/April 1996 Make teriyaki marinade: In a small saucepan, simmer marinade ingredients, stirring until sugar is dissolved. Continue simmering marinade until reduce to about ½ cup and cool to room temperature.

Put mushroom caps and marinade in large sealable plastic bag, arranging cap in one layer, and seal bag, pressing out excess air. Marinate mushrooms at room temperature, turning bag over several times, 1 hour.

Make slaw: In a bowl, whisk together mayonnaise, vinegar, oil and honey and add cabbage, carrot and scallions. Toss vegetables well to coat and season with salt and pepper.

Preheat broiler.

Drain mushrooms and arrange, stemmed sides up, on a lightly oiled rack of a broiler pan. Broil mushrooms 2 inches from heat and turn over. Brush mushro lightly with oil and broil 3 minutes, or until tender. Transfer mushrooms w a slotted spatula to hamburger bun bottoms. Top mushrooms with slaw and bun tops.

Related recipes