Cheesy Portabella Sliders Food

CHEESY PORTABELLA SLIDERS

Cheesy Portabella Sliders image

Meaty portabella mushrooms are the surprise ingredient in these easy, cheesy sliders, ready from the broiler in just 20 minutes.

Provided by Inspired Taste

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
4 portabella mushroom caps, cut into 1/4-inch slices
1/2 medium onion, cut into 1/4-inch slices
1/2 teaspoon Montreal steak grill seasoning
6 slices provolone cheese, each cut in half
1 tablespoon chopped fresh chives
12 mini hamburger buns

Steps:

In large skillet, heat oil over medium-high heat. Cook mushrooms in oil 3 to 5 minutes, stirring occasionally, until they begin to brown. Add onion; cook 2 to 3 minutes longer. Stir in grill seasoning.
Set oven control to broil. Line cookie sheet with foil or cooking parchment paper.
Place bun bottoms on cookie sheet; top each with mushroom mixture and half slice of cheese. Broil 30 to 60 seconds or until cheese is melted. Sprinkle with chives. Cover with bun tops.

Nutrition Facts : ServingSize 1 Serving

CHEESY PORTOBELLO BURGER WITH LEMON MAYO

Cheesy Portobello Burger With Lemon Mayo image

This is adapted from a recipe Emeril made on his show Emeril Green. Marinating the Portobello caps really boosts the mushroom flavor. The tangy lemon mayo sauce balances the richness of the blue cheese. Grilled red onion adds just enough sweetness and crunch. This is a great vegetarian alternative to the standard veggie patty.

Provided by Diet It Up

Categories Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup mayonnaise
1/2 lemon, zest
1/2 lemon, juice
1/2 teaspoon lemon pepper seasoning
1/2 cup balsamic vinegar
1/2 cup olive oil
2 large garlic cloves, smashed
1/4 cup fresh basil, chopped
4 mushroom caps, Portobello
4 slices red onions
1/2 cup blue cheese, crumbled
4 whole wheat rolls
salt and pepper
fresh basil leaf (to garnish)

Steps:

For the lemon mayo: combine mayo, lemon zest/juice and lemon pepper.
For the marinade: combine balsamic vinegar, olive oil, garlic cloves, and chopped basil in a re-sealable plastic bag. Add the Portobello caps. Refrigerate for 1 hour.
Prepare the onions: drizzle onion slices with olive oil. On a grill or grill pan, cook until softened and slightly charred.
Pull the mushrooms out of the marinade. Pat them dry on a paper towel and discard any of the garlic and basil that may be stuck to them; season with salt and pepper.
Place mushrooms on the grill with the gill sides down. Cook for 5 minutes. Turn over. Arrange the cheese on the gill side and cook for 6-8 minutes more.
Toast the buns. Arrange one Portobello with cheese on each roll along with the grilled onions and a few fresh basil leaves. Top with lemon mayo to taste.

Nutrition Facts : Calories 489, Fat 40.3, SaturatedFat 8.2, Cholesterol 17.7, Sodium 549.7, Carbohydrate 29.1, Fiber 4.5, Sugar 5.3, Protein 8.1

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