The Social Chef Asian Slaw Portobello

Published on March 30, 2014 | In Chinese | By The Social Chef |

- Prep Time
- 5 Minutes
- Cook Time
- 11 Minutes
- Difficulty Level

Being on a biblical fast in the past has really enabled me to think outside the box to create dishes that will satisfy me and still have a delicious taste. I originally bought Asian slaw to make and place on top of avocado but wasn’t sure it would work together plus I couldn’t really get much in an avocado. even though the portobello was meant for a favorite recipe I make of mediterranean stuffed portobello’s, I opted to use them to make this Asian slaw portobello. While it was really good I can only imagine how great it would be if I added diced chicken or shrimp. I’m not sure I am allowed soy sauce on the Daniel fast but I did use it. I’d eat this Asian slaw portobello again with or without chicken or shrimp. Next time I will add baby corn, toasted sesame seeds and or chopped nuts.

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Recipe Rating

(3 Rating)

Ingredients

2 large portobello mushroom, stem and gills removed
1 cup Asian slaw
1 green onion cut into 2 inch strips
1/4 cup purple cabbage and some for garnish (optional)
1/2 teaspoon fresh minced ginger
1/2 of a medium sized onion coarsely chopped
1 medium carrot julienne 2 inches long
1 garlic clove minced
1 tablespoon sesame oil
3 tablespoons vegetable broth
1 tablespoon low sodium soy sauce
1 tablespoon green onion chopped for garnish (optional)

Instructions

1. Lightly brush portobello with sesame oil using a pastry brush
2. Using a large nonstick pan over medium high heat place mushrooms stem side down and sauté for 2-minutes each side transferring to a plate and hold covering to keep warm
3. Add 1 tablespoon oil, onion and a pinch of salt sautéing for 2-minutes
4. Combine garlic, ginger and carrots sautéing for 1-minute
5. Combine Asian slaw, vegetable broth and sauté for 2-minutes
6. Add green onion and fold to combine
7. Push slaw to the side of pan and add portobello's back in stem side down for 1-minute
8. Turn portobello's over and scoop Asian slaw onto portobello's and serve

Servings : 2
Ready in : 16
Course : Appetizer, Entrée
Recipe Type : Healthy Recipes, Vegan, Vegetables

Instructions

1. Lightly brush portobello with sesame oil using a pastry brush
2. Using a large nonstick pan over medium high heat place mushrooms stem side down and sauté for 2-minutes each side transferring to a plate and hold covering to keep warm
3. Add 1 tablespoon oil, onion and a pinch of salt sautéing for 2-minutes
4. Combine garlic, ginger and carrots sautéing for 1-minute
5. Combine Asian slaw, vegetable broth and sauté for 2-minutes
6. Add green onion and fold to combine
7. Push slaw to the side of pan and add portobello's back in stem side down for 1-minute
8. Turn portobello's over and scoop Asian slaw onto portobello's and serve

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Average Rating

(5 / 5)

About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...