Teriyaki Portobello "Burgers" with Napa Cabbage Slaw Recipe

Name: Teriyaki Portobello "Burgers" with Napa Cabbage Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup soy sauce; 2 tablespoons mirin* (sweet Japanese rice wine) or medium-dry Sherry; 3 tablespoons rice vinegar; 1 1/2 tablespoons minced peeled fresh gingerroot; 2 tablespoons sugar; 4 fresh Portobello mushrooms (about 1/4 pound each), stems trimmed flush with caps and reserved for another use; 2 tablespoons mayonnaise; 2 teaspoons rice vinegar; 1 teaspoons Asian sesame oil; 1/2 teaspoon honey; 2 cups finely shredded Napa cabbage; 1/2 cup finely shredded carrot; 2 scallions, chopped fine; vegetable oil for brushing mushroom caps; 4 sesame-seed hamburger buns, split and toasted lightly; *available at most Asian markets, specialty foods shops, and some supermarkets

Servings: persons

1/3 cup soy sauce
2 tablespoons mirin* (sweet Japanese rice wine) or medium-dry Sherry
3 tablespoons rice vinegar
1 1/2 tablespoons minced peeled fresh gingerroot
2 tablespoons sugar
4 fresh Portobello mushrooms (about 1/4 pound each), stems trimmed flush with caps and reserved for another use
2 tablespoons mayonnaise
2 teaspoons rice vinegar
1 teaspoons Asian sesame oil
1/2 teaspoon honey
2 cups finely shredded Napa cabbage
1/2 cup finely shredded carrot
2 scallions, chopped fine
vegetable oil for brushing mushroom caps
4 sesame-seed hamburger buns, split and toasted lightly
*available at most Asian markets, specialty foods shops, and some supermarkets

1
In a small saucepan simmer marinade ingredients, stirring until sugar is dissolved.
2
Continue simmering marinade until reduced to about 1/2 cup and cool to room temperature.
3
Put mushroom caps and marinade in a large sealable plastic bag, arranging caps in one layer, and seal bag, pressing out excess air.
4
Marinate mushrooms at room temperature, turning bag over several times, 1 hour.
5
In a bowl whisk together mayonnaise, vinegar, oil, and honey and add cabbage, carrot, and scallions.
6
Toss vegetables well to coat and season with salt and pepper.
7
Preheat broiler.
8
Drain mushrooms and arrange, stemmed sides up, on lightly oiled rack of a broiler pan.
9
Broil mushrooms 2 inches from heat and turn over.
10
Brush mushrooms lightly with oil and broil 3 minutes, or until tender.
11
Transfer mushrooms with a slotted spatula to hamburger bun bottoms.
12
Top mushrooms with slaw and bun tops.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/3 cup soy sauce, 2 tablespoons mirin* (sweet Japanese rice wine) or medium-dry Sherry, 3 tablespoons rice vinegar, 1 1/2 tablespoons minced peeled fresh gingerroot, and more.

Yes, Teriyaki Portobello "Burgers" with Napa Cabbage Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Teriyaki Portobello "Burgers" with Napa Cabbage Slaw

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