No Cook - Vegetarian - Under 150 Calorie Dinner

So I was having friends over, was broke, but was blessed with an entire CSA share hiding in my fridge. Begin operation "What the hell can I make when it's 95 degrees, I have no AC, and need to feed people a light summer meal that goes great with beer?"





I first wanted to make a coleslaw with tofu sliders on the side, but decided it was too hot to bake tofu. Then I was just going to stick portabello's in the buns, but then they make the bread soggy. But wait! Mushrooms are...kind of...like buns? Aha! This is easy to make, which means you can get back to throwing back the cold brews with your friends in less than a half hour.

FOR THE SLAW :

Vegetables of your choosing, I used:

4 Ears of Corn, Kernels Cut off
1/2 Radicchio Cabbage
1 Bunch Broccoli, stems cut off as close as possible
1 Cup Shredded Carrots

1/4 Cup Olive Oil
3 Tsp Sugar
Salt (It needs a lot of salt, I'd say anywhere between 1 tsp - 2 tsp. Radicchio is really bitter)
Pepper
1/2 Lime fully squeezed

Assemble and put in the fridge for however long you want. The longer the better.

FOR THE MUSHROOMS :
Wipe dirt off mushrooms, slather with your favorite BBQ sauce. (Normally here I would have made my own, but I had limited time so I used Sweet Baby Ray's Honey Chipotle to compliment the lime in the slaw)
Allow to marinate for however long you want. Again, the longer the better. You're not cooking the mushrooms so the liquid from your marinade is going to help them soften a bit.

ASSEMBLAGE :

Cole Slaw
Mushrooms
Laughing Cow Chipotle Cheese Wedge

Spread half a wedge on top of each mushroom, being sure to gets mixed in with the BBQ. This becomes a "sauce". Spoon the slaw on top until the mushroom is filled.

WALA!

This recipe still needs perfecting. Next time I make this, I'm going to make my own BBQ sauce, let the mushrooms marinade longer, and wipe them off so that the cheese has a better palette for being placed. After assembling, I will drizzle with more sauce.

Let me know what you think.