Jenn S. says, "Quick and easy and celebrating big beautiful vegetables, these Portobello Sliders are a must try!"
Servings: 4 people
- 8 small portobello mushrooms
- Extra-virgin olive oil (for drizzling)
- Balsamic vinegar (for drizzling)
- Tamari (for drizzling*)
- 8 slider buns (toasted**)
- 1 tomato (sliced)
- ¼ cup (125 mL) microgreens
- 1 recipe pepita pesto (page 275***)
- 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.
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