Honey Chipotle Portobello Sliders with Mustard Slaw

• Produce

  • 3 tbsp Adobo sauce from canned chipotle peppers
  • 1 Garlic clove
  • 1 Green onions

• Condiments

  • 1 tbsp Honey, vegan
  • 1/3 scant cup Just mayo
  • 1 tbsp Mustard, grainy

• Baking & Spices

  • 1 dash Chili powder
  • 8 oz Coleslaw mix
  • 2 Salt & pepper

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1/4 cup Grapeseed oil

• Bread & Baked Goods

  • 6 Slider buns, gluten free

• Other

  • 1/2 tablespoon Bragg liquid aminos
  • 4 Large portobello mushrooms cleaned and gills removed

Found on nomingthrulife.com

Ingredients

• 6-8 slider buns (gluten free, if desired), toasted*
• For the portobellos:
• 4 large portobello mushrooms cleaned and gills removed
• 1/4 cup grapeseed oil
• 3 tablespoons adobo sauce from canned chipotle peppers
• 1 tablespoon honey (vegan, if desired), maple syrup or brown rice syrup
• 1 garlic clove, pressed
• 1/2 tablespoon Bragg liquid aminos
• dash of chili powder
• salt & pepper to taste
• For the slaw:
• 8 ounces coleslaw mix
• 1-2 green onions, thinly sliced
• scant 1/3 cup Just Mayo
• 1 tablespoon grainy mustard**
• 1 – 1 1/2 teaspoons apple cider vinegar
• salt & pepper to taste

Directions

• In a small mixing bowl whisk marinade ingredients together. In a resealable plastic bag place the mushrooms in single layer if possible, pour the marinade onto the mushrooms and push the marinade around to cover the mushrooms completely. Let marinade overnight, or as long as possible if using the same day. 
• In a large mixing bowl mix all coleslaw ingredients together, cover and refrigerate while portobellos cook. Coleslaw can be made in advance that same day. 
• Heat grill to medium heat. Place the portobellos on the grill reserving the marinade. Cook portobellos until tender while occasionally basting with reserved marinade, approximately 5-10 minutes per side.
• When ready to assemble, cut portobellos into quarters, dipping into any remaining marinade, and place desired amount on bottom bun (we used two slices per slider), followed by a sizeable dollop of coleslaw and the top bun. Enjoy immediately.