Amazing Baby Portobello Avocado And Aspargus Sliders Recipes

SUPER EASY PORTOBELLO SLIDERS

Steps:

• Preheat oven to 350.
• Toss mushrooms and pepper slices with olive oil and lightly coat with ranch dressing mix.
• Place mushrooms and peppers on a shallow baking tray and place in oven until softened (approximately 10-15 minutes).
• Remove mushrooms and peppers from oven, place one cap (or handful of baby bella slices) on one half of each kaiser roll, followed by the red pepper, arugula and then a slice of provolone cheese.
• Lower the oven temperature to 200.
• Wrap each slider individually with aluminum foil and place back into the oven until cheese is melted (approximately 5-10 minutes).
• Remove sandwiches from oven, unwrap and enjoy!

PORTABELLA MUSHROOM SLIDERS

Steps:

• Set oven control to broil. Line rack from broiler pan with foil, pressing foil against rack. Cut slits in foil to match slits in rack; place rack on broiler pan.
• In gallon-size resealable food-storage plastic bag, mix balsamic vinegar, oil, thyme, basil and garlic-pepper blend. Remove and discard stems from mushroom caps. Add mushroom caps to bag. Seal bag; turn to coat. Let stand at room temperature 15 minutes to marinate, turning bag occasionally.
• Place mushroom caps stem sides up on broiler rack in broiler pan; discard any remaining marinade. Broil with tops of mushrooms about 6 inches from heat 6 to 9 minutes, turning once, until tender.
• Place arugula on slider bun bottoms. Top with mushrooms, tomato slices and avocado. Top with bun tops. Secure each with toothpick if necessary.

ROASTED PORTABELLA MUSHROOM AND AVOCADO OPEN-FACE SANDWICHES

Steps:

• Heat oven to 450°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In baking dish, gently mix mushrooms, butter, garlic, thyme and pepper.
• Roast uncovered 30 minutes, stirring gently halfway through baking.
• Spread 1 quarter of avocado over each slice of toasted bread. Top with roasted mushroom mixture. Serve immediately.

ASPARGUS WITH TARRAGON SHERRY VINAGARETTE

Steps:

• Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness).
• transfer to a bowl of ice water to stop cooking.
• Drain well and pat dry with paper towels.
• Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl a add oil in a slow stream, whisking until emulsified.
• Whisk in tarragon.
• Halve egg and force each half through a coarse sieve into a bowl.
• Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.