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Portobello Mushroom Sliders with Asian Slaw

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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


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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