Try this Teriyaki Portobello Burgers with Napa Cabbage Slaw recipe, or contribute your own.
Suggest a better descriptionRecipe by: Gourmet/April 1996 Make teriyaki marinade: In a small saucepan, simmer marinade ingredients, stirring until sugar is dissolved. Continue simmering marinade until reduce to about 1/2 cup and cool to room temperature. Put mushroom caps and marinade in large sealable plastic bag, arranging cap in one layer, and seal bag, pressing out excess air. Marinate mushrooms at room temperature, turning bag over several times, 1 hour. Make slaw: In a bowl, whisk together mayonnaise, vinegar, oil and honey and add cabbage, carrot and scallions. Toss vegetables well to coat and season with salt and pepper. Preheat broiler. Drain mushrooms and arrange, stemmed sides up, on a lightly oiled rack of a broiler pan. Broil mushrooms 2 inches from heat and turn over. Brush mushro lightly with oil and broil 3 minutes, or until tender. Transfer mushrooms w a slotted spatula to hamburger bun bottoms. Top mushrooms with slaw and bun tops.
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Serving Size: 1 Serving (339g) | ||
Recipe Makes: 4 | ||
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Calories: 380 | ||
Calories from Fat: 72 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 757mg | 26 % | |
Potassium 788.6mg | 21 % | |
Total Carbohydrate 66.8g | 20 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 60.7g | ||
Protein 11.4g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 380
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