Smoky Japanese Portobello and Veggie Sliders

Serves 4

8 baby portobello mushrooms, stems removed

1½ tablespoons olive oil, divided

1 Grilled BBQ Tomato Bruschetta

1 large egg white

1 medium egg

1 medium yellow or white onion, thinly sliced

½ teaspoon herbes de Provence

1¼ teaspoon toasted sesame oil

½ pound fresh snow peas (1½ cups), trimmed and halved

6 shiitake mushroom caps, sliced (¾ cup)

¾ cup frozen shelled edamame, thawed

4 green onions, cut into 1-inch pieces

1 tablespoon minced fresh ginger

1½ tablespoons low-sodium soy sauce

½ tablespoon sake

½ tablespoon mirin

Salt and pepper to taste, if desired

¼ cup prepared barbecue sauce

1 ounce shredded smoked Gouda (6 tablespoons)

1. Toss portobello mushrooms with ½ tablespoon olive oil and bruschetta. Set aside.
2. Whisk together egg white and whole egg in small bowl; set aside.
3. Heat remaining olive oil in large skillet over medium heat. Add onion and herbes de Provence, and cook 23 minutes, or until golden, stirring occasionally. Increase heat to high and add sesame oil. Add snow peas, shiitake mushrooms, edamame, and green onions; stir-fry 3 minutes, or until vegetables begin to brown. Add ginger and water; stir-fry 3 minutes more.
4. Add egg mixture to wok, along with soy sauce, sake, and mirin. Stir-fry 30 seconds, or until egg is just cooked through. Break up any large egg pieces with spoon. Remove from heat, and season with salt and pepper, if desired.
5. Heat grill or grill-topper over medium-high heat. Rub grate or grill-topper with vegetable oil. Place portobello mushrooms stem-side down and tomato from bruschetta on grill. Brush mushroom tops with barbecue sauce, and grill 3 to 4 minutes, or until soft and charred around the edges. Flip, and grill 3 minutes more. Divide Gouda and mozzarella from bruschetta among mushrooms, placing in center of each stem side. Grill 1 minute more, or until cheese is melted.
6. Meanwhile, warm buns on grill. Cut tomato into eight slices and crumble toast from bruschetta. Spread barbecue sauce on bottom buns, then top each with 1 shiso leaf, 1 portobello mushroom, vegetable mixture, tomato slice, toast crumbles, and top bun.