Jenn S. says, "Quick and easy and celebrating big beautiful vegetables, these Portobello Sliders are a must try!"
Burger, Entree, Sandwich
dairy free, gluten free, vegan
Servings: 4 people
Calories: 138 kcal
small portobello mushrooms
Extra-virgin olive oil
(125 mL) microgreens
recipe pepita pesto
Freshly ground black pepper
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.
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.
Amount Per Serving
Calories from Fat 45
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Total Carbohydrates 20g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.