With Labor Day soon approaching, most of us will be having the big BBQ finale for the summer. Why not try something a little different from the norm.Portobello mushrooms became popular the 1990's. They are the mature version of the cremini (brown button) mushroom. These were definitely not on our dinner table when I was growing up. If we went to the "fruit store" to buy mushrooms, they had to be white. If they were brown, it meant that they were going bad. It took me quite a while to try them but I have to say that they are quite delicious and have much more flavor the their traditional cousin....the white mushroom.
For this recipe, you will need to buy large caps that are about the size of a slider roll. (again, unheard of until recently) To prepare the caps, just wipe them gently with a damp paper towel. You can score the tops lightly (criss-cross) and marinate them in your favorite vinaigrette dressing for an hour or baste them with a garlic, herb basting oil.
Portobella Mushroom Sliders
4 Portobello Mushroom Caps
8 thin strips of red roasted peppers
Feta Cheese, crumbled
Balsamic Glaze
4 slider buns, lightly toasted
Grill prepared mushroom caps on a clean, lightly greased grill for 3 minutes on each side. Transfer to a slider bun, top with feta cheese, criss cross the roasted pepper and drizzle the balsamic glaze over the top. Makes 4 servings. Enjoy!!!
** You can switch it up with an assortment of toppings. Sauteed spinach/garlic, blue cheese, provolone, tomato, lettuce......whatever you like.
No comments:
Post a Comment