Amazing Baby Portobello Avocado And Aspargus Sliders Recipes

PORTABELLA MUSHROOM SLIDERS

Portabella Mushroom Sliders image

Balsamic vinegar is made from white Trebbiano grape juice. The dark color and intense, sweet flavor develops while it ages in wooden barrels. It's fat free and is a terrific way to jazz up the flavor of many foods.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1/4 cup balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried basil leaves
1/4 teaspoon garlic-pepper blend
8 portabella mushroom caps (about 3 to 4 inches in diameter)
1 cup packed baby arugula
2 small tomatoes, each cut into 4 slices
1 small avocado, pitted, peeled and thinly sliced
8 slider buns, split

Steps:

Set oven control to broil. Line rack from broiler pan with foil, pressing foil against rack. Cut slits in foil to match slits in rack; place rack on broiler pan.
In gallon-size resealable food-storage plastic bag, mix balsamic vinegar, oil, thyme, basil and garlic-pepper blend. Remove and discard stems from mushroom caps. Add mushroom caps to bag. Seal bag; turn to coat. Let stand at room temperature 15 minutes to marinate, turning bag occasionally.
Place mushroom caps stem sides up on broiler rack in broiler pan; discard any remaining marinade. Broil with tops of mushrooms about 6 inches from heat 6 to 9 minutes, turning once, until tender.
Place arugula on slider bun bottoms. Top with mushrooms, tomato slices and avocado. Top with bun tops. Secure each with toothpick if necessary.

Nutrition Facts : Calories 310, Carbohydrate 42 g, Cholesterol 0 mg, Fat 2, Fiber 6 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 12 g, TransFat 0 g

ROASTED PORTABELLA MUSHROOM AND AVOCADO OPEN-FACE SANDWICHES

Roasted Portabella Mushroom and Avocado Open-Face Sandwiches image

A satisfying vegetarian sandwich that can be ready in 40 minutes, our Roasted Portabella Mushroom and Avocado combines the deep woodsy tastes of portabella mushrooms with the creamy, buttery flavors of avocado.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

1 package (8 oz) sliced fresh baby portabella mushrooms
2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt butter, cut into small pieces
2 cloves garlic, finely chopped
1/2 teaspoon chopped fresh thyme leaves
Freshly ground pepper to taste
1 ripe avocado, pitted, peeled and quartered
4 slices sourdough bread, toasted

Steps:

Heat oven to 450°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
In baking dish, gently mix mushrooms, butter, garlic, thyme and pepper.
Roast uncovered 30 minutes, stirring gently halfway through baking.
Spread 1 quarter of avocado over each slice of toasted bread. Top with roasted mushroom mixture. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

ASPARGUS WITH TARRAGON SHERRY VINAGARETTE

Aspargus With Tarragon Sherry Vinagarette image

Make and share this Aspargus With Tarragon Sherry Vinagarette recipe from Food.com.

Provided by Denver cooks

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs medium asparagus, trimmed
1 tablespoon sherry wine vinegar
2 teaspoons minced shallots
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh tarragon
1 large egg, hard-boiled

Steps:

Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness).
transfer to a bowl of ice water to stop cooking.
Drain well and pat dry with paper towels.
Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl a add oil in a slow stream, whisking until emulsified.
Whisk in tarragon.
Halve egg and force each half through a coarse sieve into a bowl.
Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

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