If you are not a mushroom lover you need to check this out.
I am not either.
So you are probably thinking why is she sharing a recipe for portobello mushrooms if she doesn’t like mushrooms, right?
Well, that was until I made these.
It’s funny because I can tolerate a little mushroom in sauce or in a recipe as I know it can provide such flavor in a dish. But when it comes to a say mushrooms on pizza or big chunks in a dish, I’m not a fan. So making one big meaty portobello mushroom and devouring the entire thing would be so out of character for me; so I even surprised myself on how much I loved these.
A few weeks ago I was at the grocery store with the twins. They often have samples of certain foods they are featuring and portobello mushrooms were one of them. She asked me if I wanted a sample and since all I ate for the day was a protein bar and about ten cups of coffee I thought I’d give it a shot; I guess I was feeling a little adventurous that day. Boy am I glad I did; they were meaty and juicy and so not what a expected since I last ate a portobello. The bruschetta topping is fresh and perfect with the portobello.
They served these as regular size burgers but I thought it would be nice to make these into sliders; here I go again with my mini food creations. These can be made with regular portobello mushrooms if you are unable to find the sliders.
Who knows maybe my next mushroom recipe will be for stuffed mushrooms? Well, I think I need to take baby steps on embracing mushrooms so I’ll let these settle in a little first before I move on.
If you are not a mushroom lover, give these a try. If they can convert me, they may just convert you into liking the portobello. And if you are a lover of the mushroom, well you are just going to love these.
I have to know, what are your thoughts on the mushroom? Are you like me or are you a lover of mushrooms? Please share.
If you missed it yesterday, check out the Mini Caprese Frittatas and enter to win a mini muffin pan. Enter for your chance to win until May 16, 2012. You can click HERE for details.
Have a wonderful Mother’s Day weekend!
Grilled Portobello Sliders with Bruschetta
Makes 6 sliders
2 tablespoons grapeseed oil
2 tablespoons canola oil
Pinch of dried thyme
Pinch of dried parsley
1 small garlic clove, minced
Pinch of salt
6 portobello mushroom sliders
For Bruschetta Topping
3 roma tomatoes, diced
2 tablespoons extra virgin olive oil
1 tablespoon fresh basil, chopped
1/2 teaspoon balsamic vinegar
1 garlic clove, minced
Pinch of salt and pepper
6 slider buns
Preheat grill over medium heat.
In a small bowl combine grapeseed oil, canola oil, thyme, parsley, minced garlic and a pinch of salt and give a quick stir to blend.
Brush mushroom caps with oil mixture, reserving just a little and place cap side down on preheated grill.
Grill for 15-18 minutes until mushrooms are tender and shiny.
In a medium bowl combine diced tomatoes, olive oil, basil, balsamic vinegar, minced garlic, salt and pepper in a bowl and stir to combine. Set aside.
Brush reserved basting oil on inside of slider buns and lightly toast on grill.
Place mushroom on bun, top with bruschetta top with remaining bun.