portobello mushroom sliders portobello mushroom sliders Israeli Kitchen It's a different kind of burger: The patty is a mushroom! (Photo: Sarah F. Berkowitz)

Portobello mushroom sliders

A Meatless Monday sandwich idea to get the week started right.

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  • Yield: 8 sliders
  • Prep time: 20 minutes
  • Cook time: 5 minutes

My love affair with mushrooms began just a few years ago, after decades of looking at this unusual produce with disdain. It started after my husband pointed out the incredible health benefits of mushrooms, including high antioxidant levels, vitamin D and selenium – among many others. I gave them a try and was hooked. Now I’ll take my mushrooms raw, cooked, grilled, chopped – just about any form (not crazy about canned, though).

And they’re absolutely delicious. But brush a good mushroom with some pesto and put it on the grill, then load it up onto a pretzel bun with tomatoes, feta, avocado, arugula – my heart rate is rising just thinking about it. I’m going to stop talking now, and you start collecting ingredients. You’re going to love this recipe, and love me for introducing you to this winning combo. And I’m going to love you for liking and sharing it. See, we work well together.

Ingredients

  • 3 large, firm tomatoes, sliced
  • 2 cups arugula, optional
  • 1/4 cup feta
  • 8 mini pretzel buns
  • 8 medium-sized portobello mushroom caps
  • 1/4 cup olive oil
  • 6 frozen basil cubes*
  • 3 frozen garlic cubes*
  • Salt and pepper, to taste

Directions

Set oven to broil. Line a rimmed baking sheet with foil, and spray with non-stick spray.

Mix olive oil with basil and garlic cubes, and press down with a fork to mash. Season with salt and pepper, and then brush over sliced pretzel buns.

Brush portobello caps with the olive mixture, and then grill or roast for 3-5 minutes or until mushrooms have softened. Transfer to a plate lined with paper towel to absorb excess moisture.

Grill both sides of the pretzel bun briefly, to heat and crisp up. Brush with pesto mixture.

Layer bun with arugula, tomato slices, feta and mushroom cap.

portobello mushroom slider These mushroom sliders really cap off your week. (Photo: Sarah F. Berkowitz)

*If you can’t find frozen spice cubes in your local supermarket, you can use store-bought pesto in place of the olive oil, spice cubes and salt and pepper. I use Dorot, an Israeli brand of frozen spice cubes sold at Trader Joe’s and other food stores that carry Israeli products.

Related Topics: Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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