sesame portobellos topped with asparagus slaw

24 Mar

i’ve been thinking about this blog a lot lately.  i am kind of pouring my heart and soul into it, really. i am so beyond passionate about good food and it’s because over the years, i’ve filled my brain with as much information as possible when it comes to the subject.  and, being around the goodness all the time helps.

i found this recipe in the “whole deal” from your trusty whole foods market {and online!} their website makes it look WAY cooler and i actually left out the macadamia nuts, which i’m kind of really bummed about.  i’ll get better as time goes on 🙂

this dish was still very simple and i always add a side of some kind of delicious fresh veggie – in this case, sliced san marzano tomatoes and fresh avocado.  i’m a huge fan of mushrooms.  they are so incredibly good for you {especially women} and i like to use them in place of red meat in a lot of recipes.

i was inspired by this because of the whole deal and also because it is asparagus season and so it is a good time to buy it, as it’s usually a good price!  {wfm has it for $2.99/lb.}

i did mine a little different also because the portobellos that were in the store were not as “deep” as i’ve seen them be… and you’ll see how i compromised.

ingredient list :


i forgot to include the green onions in this photo. i already had them in my fridge (which was also part of the inspiration for this recipe – i’m all about using what’s in the pantry and refrigerator} so i forgot to include them in the photo!  sorry little green onions!

– 2 large carrots

– 1/2 pound asparagus

– 1 cup green cabbage

– 1/2 cup green onion

– 3 portobello mushrooms – gills removed

– shitake sesame dressing of your choice {annie’s is pretty great, though!}


tomatoes and avocados on the side or as munchies while you cook {or both} – i always like to snack during cooking.

preheat the oven to 400 degrees.

i start with my trusty food processor {an amazing vitamix would suffice as well}


mix carrots, asparagus, and cabbage on “shred”.  fluff together with a fork until “slaw-like” {don’t you just love my technical terms?!}  in the meantime, remove gills from your mushrooms and set on a baking sheet.



once oven is heated, give the portobellos a little bath in the shitake sesame dressing and pop them in.


dress the slaw with more shitake sesame while the mushrooms mush. remove from oven 10-15 minutes later or once perfectly tender and scoop a healthy heaping of slaw on top.


and this is where you’d sprinkle on toasted macadamia nuts to seal the deal – still pretty tasty without, however!

nom nom nom.

3 Responses to “sesame portobellos topped with asparagus slaw”

  1. inphotomd March 24, 2012 at 1:53 am #

    Okay, now I don’t know what to make first, Audrey’s enchiladas or this! I dread planning my menu for the week but thanks to you it’s coming together quite nicely with absolutely no effort on my part. You rock.


  2. anthony0358 March 24, 2012 at 4:32 pm #

    This is very much my style



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