Breaded portobello mushroom sliders
These bite-sized vegetarian sliders are bursting with oversized flavor .
You know how vegetarians try to convince people that portobello mushrooms can take the place of meat? Here’s what they mean: “Mushrooms are absolutely delicious, filling and slightly meaty tasting. They have incredible health benefits, don’t cause high cholesterol, and have zero artery clogging fat.” So yeah, not exactly the same thing, but actually a much better substitute.
And although they’re tasty on their own, if you grill or fry portobellos with an outstanding sauce, lay on the fixings, and then sandwich the whole bit in a lovely a toasted bun, the culinary experience is not that different from a real meat slider – and it’s pretty awesome.
- 1 pound portobello mushrooms
- 1 cup seasoned bread crumbs
- 1/2 cup whole wheat flour
- 2 eggs
- 1 teaspoon dijon or brown mustard
- 4 lettuce leaves
- 8 slider buns
- 1 small red onion
- 1 ripe avocado
- 1 cup sprouts, optional
- 1/4 cup mayonnaise
- 1 tablespoon teriyaki sauce
- 1 teaspoon garlic powder
- 1 tablespoon maple syrup
Prepare 3 small bowls. Place flour in one, egg and mustard in another, and bread crumbs in another.
Whip up egg and mustard until light and fluffy.
Wash and pat dry the mushrooms. Remove stems.
Dredge mushrooms in flour, then egg mixture and then roll in bread crumbs until fully coated.
Fry for 5-7 minutes, flipping in middle, and then transfer to paper towel lined serving platter.
Whisk together sauce ingredients in a small bowl.
Grill buns, and spread with sauce.
Cut lettuce leaves in half. Place one on each slider bun and top with sliced onions, avocado, lettuce and sprouts. Place breaded mushroom on top.
Related Topics: Vegetarian