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Friday, September 16, 2011

Portobello Mushroom and Goat Cheese Sliders

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I love the idea of making sliders for a party or dinner with friends because it means you can try multiple types of burgers without having to try and demolish full-sized sandwiches. Along with the Asian turkey sliders I talked about yesterday, Maggie and I also made some portobello mushroom and goat cheese sliders. I'd be hard-pressed to pick a favorite, because this meatless slider was also delicious in its own right. Topped with red wine caramelized onions and spinach, and of course the goat cheese, these bite sized sandwiches were loved by the whole group. I have yet to find something goat cheese doesn't taste good on!

Served on a platter as party appetizers or alongside salads for dinner, you'll love these meatless burgers!

One Year Ago: Peach and Brie Panini
Two Years Ago: Homemade Kettle Corn and Coconut Marble Cake

Portobello Mushroom and Goat Cheese Sliders
*makes 12 sliders (you'll probably have extra mushrooms though!)
-1 onion, thinly sliced and caramelized (Add about 1/4 cup of red wine to the pot when onions are nearly finished. Season with salt & pepper and let the liquid reduce slightly. The end result is AWESOME!)
-olive oil
-salt & pepper
-4 oz. goat cheese
-4 portobello mushroom caps
-12 whole wheat dinner rolls, lightly toasted

1. While onions are caramelizing (heavy saucepan over medium-low heat with a few tbsp butter for 15-20 minutes), brush both sides of (rinsed and dried) portobello mushroom caps with olive oil and season with salt and pepper.
2. Grill mushrooms over medium heat for 4 minutes. Flip and grill for an additional 4 minutes. Remove from grill and allow to rest for 5 minutes.
3. Cut mushrooms into 4 quarters and slice each quarter into thin strips. Top toasted rolls with mushrooms, goat cheese, caramelized onions, and spinach.

This post is linked to Eat at Home.