Portobello Mushroom Sliders Recipes

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PORTABELLA MUSHROOM SLIDERS



Portabella Mushroom Sliders image

Balsamic vinegar is made from white Trebbiano grape juice. The dark color and intense, sweet flavor develops while it ages in wooden barrels. It's fat free and is a terrific way to jazz up the flavor of many foods.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 10

1/4 cup balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried basil leaves
1/4 teaspoon garlic-pepper blend
8 portabella mushroom caps (about 3 to 4 inches in diameter)
1 cup packed baby arugula
2 small tomatoes, each cut into 4 slices
1 small avocado, pitted, peeled and thinly sliced
8 slider buns, split

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.

Nutrition Facts : Calories 310, Carbohydrate 42 g, Cholesterol 0 mg, Fat 2, Fiber 6 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 12 g, TransFat 0 g

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