Portobello Sliders

Celebrate vegetables with these Portobello Sliders from Love & Lemons Cookbook – they could not be easier! Keep reading for the recipe plus a review of the cookbook and a giveaway!

These Portobello Sliders might be the easiest “burger” you ever make! Portobello mushrooms are basically nature’s veggie burger. They are meaty and juicy, filling and flavorful. I inhaled two immediately. You can even throw them on the grill and they won’t fall apart. Perfect for an easy weeknight meal or the summer BBQs that are sure to be happening in the coming months.

This lovely recipe is from the new cookbook, Love & Lemons by Jeanine Donofrio. So read on, friends, to learn all about this cookbook, get the recipe for the Portobello Sliders, and find out how you can enter to win your own copy of Love & Lemons.

Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio. Photographs copyright © 2016 by Jeanine Donofrio and Jack Mathews

Love & Lemons by Jeanine Donorfio

There are so many things I love about this cookbook! First and foremost, it’s a celebration of vegetables (and fruit too!). All the recipes are vegetarian, with almost all of them being vegan. Jeanine gives options for making the recipes vegan and/or gluten free if they aren’t already.

The photos (taken by Jeanine’s husband, Jack Matthews) are big and bright and not only does every recipe include a photo, but there are additional photos of the vegetables and fruit themselves. So pretty and inspiring.

Which leads me to the second thing I love about this book. The chapters are categorized by ingredient, not by course, and she even tells you which season(s) the particular vegetable or fruit can be found.

Personally, I think this is brilliant because how many times have you bought something at the grocery store or farmers market because it looked good or you know it’s healthy so you wanted to try it, but then you get home and think, “Now what do I do with it?” Well, now you don’t have to wonder, just flip to that particular ingredient chapter and take your pick.

Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio. Photographs copyright © 2016 by Jeanine Donofrio and Jack Mathews

Backwards Cooking

Another great thing about this book is that Jeanine actually teaches you how to cook on the fly. She calls it “backwards cooking.”

Instead of starting with a recipe and then heading to the store to buy all of those particular ingredients, she gives tips on how to create something great by first choosing what you already have on hand and then adding to that.

No more wasted veggies at the end of the week! She includes a handy 2 page spread of fridge and pantry essentials to keep on hand at all times.

Jeanine says, “Lemons, limes, and vinegars will really bring your food to life.” You don’t have to tell me twice – I could drink those things!

Speaking of handy resources, included towards the back of the book are “How-To” recipes – like how to cook millet and quinoa, and how to toast nuts. You’ll also see recipes for sauces and dressings that you’ll find yourself using time and again.

And, that’s not all, Jeanine also teaches you how to make variations on smoothies, salsas, pestos, and guacamole – again making it super easy to create delicious food without having to run out to the store for specific ingredients.

Love & Lemons is not just a cookbook, it’s a teaching tool as well!

Take a Peak Inside

Now, lets get to the actual recipes! They are all quick and easy, yet inspired and full of flavor. Here are some of the delicious options you will find amongst the 26 chapters in this book :

Cardamom Apple Crisp; Asparagus Edamame Salad with Tarragon; Dark Chocolate Avocado Mouse; Blueberry Mango & Mint Ice Cream; Broccoli Rabe & Sunchoke Orecchiette; Carrot Gazpacho with Lemongrass; Grilled Mexican Corn Salad; Cold Sesame Cucumber Noodles; Spring Leek Soup with Purple Sage; Mango & Daikon Glass Noodle Salad; Poblano Quesadillas; Vegan Tart Cherry French Toast; Farm Stand Peach Pizzas; Double Chocolate Zucchini Muffins

Mouth watering yet?

Portobello Sliders

Ok, one last thing before we get to the GIVEAWAY so you can enter to win your own copy of this cookbook that you will no doubt use all year long. And it’s the recipe for these Portobello Sliders that Jeanine and Avery Books were gracious enough to let me post for you. Make them for yourself – so easy, so delicious!

Portobello Sliders

Jenn S. says, "Quick and easy and celebrating big beautiful vegetables, these Portobello Sliders are a must try!"

5 from 3 votes

Print Rate

Course: Burger, Entree, Sandwich

Cuisine: dairy free, gluten free, vegan

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4 people

Calories: 138kcal

Author: Jenn Sebestyen

Ingredients

• 8 small portobello mushrooms8 small portobello mushrooms
• Extra-virgin olive oil (for drizzling)Extra-virgin olive oil (for drizzling)
• Balsamic vinegar (for drizzling)Balsamic vinegar (for drizzling)
• Tamari (for drizzling*)Tamari (for drizzling*)
• 8 slider buns (toasted**)8 slider buns (toasted**)
• 1 tomato (sliced)1 tomato (sliced)
• 1/4 cup (125 mL) microgreens1/4 cup (125 mL) microgreens
• 1 recipe pepita pesto (page 275***)1 recipe pepita pesto (page 275***)
• Freshly ground black pepperFreshly ground black pepper

Instructions

• Heat a grill or grill pan to medium heat.
• Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel.
• Place the mushrooms in a medium bowl and drizzle with olive oil, balsamic vinegar, tamari, and pepper. Toss until well coated. (I use my hands to rub it all over until they are fully coated on both sides.)
• Place the mushrooms, gill side down, on the grill or grill pan. Cook about 10 minutes per side, or until the mushrooms are tender.
• Place the mushrooms on the toasted buns and top each with a tomato slice, microgreens, and a generous slather of pepita pesto.

Notes

Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio. Photographs copyright © 2016 by Jeanine Donofrio and Jack Mathews

*Use wheat-free tamari to keep the recipe gluten free.

**Use gluten free buns, if necessary

***Use your favorite pesto in place of the pepita pesto.

 

 

Nutrition

Calories: 138kcal | Carbohydrates: 20g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 185mg | Potassium: 356mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 3.3mg | Calcium: 20mg | Iron: 1.3mg

Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

If you just can’t wait to see if you win, you can guarantee yourself a copy of Love & Lemons here. Click below to enter the giveaway (open to U.S. readers only)! Giveaway ends in one week. Good luck! (Update: This giveaway is now closed. Thanks to all who entered.)

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More Veggie Burgers To Love:

Spinach Artichoke White Bean Burgers

Tofu Hemp Burger

Black Bean Salsa Burger