Nori Rolls With Greens And Portobellos
I love these rolls when the summer days are blistering hot. They're satisfying and filling without feeling heavy. The veggie filling makes all the difference.
3 each portobello mushroom
light sesame oil
2 each carrots -- cut into 1/8 inch long strips
1 bunch collard greens
4 sheet nori
Heat oven to 375 degrees. Arrange mushrooms in a baking pan and sprinkle with soy, mirin and oil to taste. Bake uncovered for 25 minutes. Remove, cool and cut into strips. Blanch carrot spears until tender. Drain. Arrange nori on mat, top with greens, as you would rice. Top with carrots and mushrooms, roll, wrapping the nori and greens around the other veggies. Allow to rest for a minute and slice each roll into 8 equal pieces. Makes 24 pieces