Bite-Size Appetizer: Portobello Mushroom, Goat Cheese and Walnut Sliders
This portobello mushroom burger makes a tasty meat-free option for vegetarians at your next dinner party or summer gathering at the cottage.
| Servings |
| 8servings |
| Servings |
| 8servings |
Ingredients
- 1 small onion thinly sliced and caramelized
- 2 tsp vegetable oil
- 2 tbsp fresh chives finely chopped
- 1/3 cup walnuts finely chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 4oz package goat cheese room temperature
- 4 portobello mushroom caps 4 inches (10 cm) in diameter
- olive oil
- 8 small dinner rolls (or 24-inch whole grain baguette, sliced into 8 equal portions, then sliced horizontally)
- green lettuce leaves
- 1 tsp fresh rosemary finely chopped, for garnish
- Dijon or whole-grain mustard
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Caramelizing onions: In a heavy saucepan over medium-low heat, cook onion in vegetable oil until caramelized, about 15 to 20 minutes. Set aside.
- Mix chives, walnuts, salt and pepper and place mixture on a flat surface or cutting board. Remove goat cheese from package and roll over mixture, evenly coating the cheese. Cut cheese vertically into 8 equal slices, cleaning knife after each cut. Set aside.
- Remove stems from mushrooms and brush off any remaining dirt. Using a spoon, gently remove gills from underside. Brush both sides with olive oil. Grill over medium heat, gill side down, for 4 minutes. Flip and continue cooking for 4 minutes. Remove from grill, cool for 3 minutes and cut in half.
- Place mushroom on bottom half of each dinner roll (or baguette). Place slice(s) of goat cheese mixture to taste on top of the mushroom. Top goat cheese with caramelized onion and a piece of lettuce. Sprinkle rosemary for garnish. Smear top half of bun with a thin layer of mustard. Serve.
Recipe Notes
Nutrients per serving: about 198 calories, 7 g protein, 11 g fat (4 g saturated fat), 19 g carbohydrates (2 g fibre), 13 mg cholesterol, 437 mg sodium
