Ingredients
Portobello mushroom marinade
- ¼ c balsamic vinegar
- 1 tbsp dijon mustard
- 1 tbsp grade A maple syrup
- 3 large garlic cloves (minced)
- ¼ tsp kosher salt
- ¼ tsp ground pepper (freshly ground)
- 4 whole portobello mushrooms (stems removed; scrubbed clean)
- 1 large sweet yellow onion (diced)
- 2 tbsp olive oil
- ¼ tsp kosher salt
Slaw dressing
- ¼ c apple cider vinegar
- 1 c vegan mayo
- 2 tbsp spicy brown mustard
- 3 tbsp agave
- ¼ tsp celery seed
- ½ tsp kosher salt
- 4 c shredded veggies (carrots, broccoli slaw, red & green cabbage, etc.)
For serving:
- 4 soft pretzel burger buns
- 2 c sweet baby lettuces
Instructions
- Preheat oven to 425°F.
- In a small bowl, whisk together balsamic vinegar, dijon mustard, maple syrup, garlic, salt and pepper.
- Place portobellos in a large resealable plastic bag. Pour in marinade, seal bag, and toss to coat mushrooms thoroughly. Let marinate at room temperature for 30 minutes.
- Place mushrooms onto a foiled lined sheet and roast for 10 minutes. Drain liquid from the pan, flip mushrooms and continue to roast for 10 additional minutes.
- In a skillet, heat 2 tbsp of olive oil over medium heat until oil is shimmering. Add onions and stir to coat with oil. Spread onions evenly in the pan and cook on low-medium heat for 35-40 minutes until browned. Sprinkle with salt and remove onions from pan.
- Mix shredded veggies. In a small bowl, combine apple cider vinegar, mayo, mustard, agave, celery seed, and salt. Toss veggies with slaw dressing.
- To serve, slice open a pretzel bun. Layer sweet baby lettuces and portobello mushroom on top of the bottom bun. Top portobello mushroom with slaw and caramelized onions. Enjoy!
Nutrition
Serving: 22gCalories: 695kcalCarbohydrates: 62gProtein: 11gFat: 45gSaturated Fat: 5gCholesterol: 300mgSodium: 1187mgPotassium: 1079mgFiber: 11gSugar: 23gVitamin A: 18002IUVitamin C: 34mgCalcium: 125mgIron: 4mg