Sesame-Roasted Portobellos With Asparagus Slaw

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