Thursday, March 29th 2012, 9:58 am
Crisp asparagus, cabbage and carrot slaw make ideal filling for tender, roasted portobello mushrooms.
4 large portobello mushrooms, gills removed
8 tablespoons Shiitake Sesame Vinaigrette, divided
¼ - ½ head green cabbage, thinly sliced (about 5 cups)
½ pound asparagus, trimmed and shaved into slices with a vegetable peeler, or shredded
3 green onions, thinly sliced
2 large carrots, shaved into slices with a vegetable peeler, or shredded
¼ cup Roasted & Salted Macadamia Nuts, toasted and chopped
Preheat oven to 450°F. Brush mushrooms all over with 2 tablespoons 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.
Nutrition
Yield 4 servings. Nutrition per serving: 240 calories (160 from fat), 17g total fat, 2.5g saturated fat, 0mg cholesterol, 270mg sodium, 16g total carbohydrate (6g dietary fiber, 7g sugar), 5g protein
March 29th, 2012
April 15th, 2024
April 12th, 2024
March 14th, 2024
April 26th, 2024
April 26th, 2024