Yield: Makes 4 servings
8 baby Portobello mushrooms
¼ cup Kikkoman® Less Sodium soy sauce
1 tablespoon Kikkoman® Sesame Oil
1 clove garlic, minced
½ teaspoon agave nectar
1 cup chopped red cabbage
2 cups chopped Chinese cabbage
1 cup shredded carrots
3 tablespoons mayonnaise
1 teaspoon Kikkoman®Sriracha Hot Chili Sauce
8 honey wheat rolls
Wipe mushrooms with a dry paper towel to remove dirt and then remove stems. Place mushrooms in a glass baking dish, with mushroom gills facing up. In a small bowl, make the marinade by combining the soy sauce, sesame oil, garlic, and agave nectar. Whisk and then pour over the mushroom caps. Use a fork to flip the mushroom caps over and allow to marinate for 1 hour in the refrigerator.
Meanwhile, in a medium bowl, make the slaw by combining the red cabbage, Chinese cabbage, carrots, mayonnaise and sriracha sauce. If grilling mushrooms, prepare grill as necessary or use a stovetop grill pan over medium heat. Grill the mushrooms on each side for 3 minutes, using tongs to carefully flip them over.
To serve, assemble sliders by dividing slaw between rolls and top each with one mushroom
Recipe by Karman Meyer, RDN, LDN