CHEESY PORTABELLA SLIDERS
Meaty portabella mushrooms are the surprise ingredient in these easy, cheesy sliders, ready from the broiler in just 20 minutes.
Provided by Inspired Taste
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In large skillet, heat oil over medium-high heat. Cook mushrooms in oil 3 to 5 minutes, stirring occasionally, until they begin to brown. Add onion; cook 2 to 3 minutes longer. Stir in grill seasoning.
- Set oven control to broil. Line cookie sheet with foil or cooking parchment paper.
- Place bun bottoms on cookie sheet; top each with mushroom mixture and half slice of cheese. Broil 30 to 60 seconds or until cheese is melted. Sprinkle with chives. Cover with bun tops.
Nutrition Facts : ServingSize 1 Serving
HAM SLIDERS WITH SWEET-AND-SOUR PINEAPPLE MARMALADE
"Pineapples symbolize hospitality and friendship," says Katie.
Provided by Katie Lee Biegel
Categories main-dish
Time 25m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15 to 30 minutes. Season with salt and pepper. Let cool.
- Divide the ham among the buns. Top with the pineapple marmalade.
SWEET AND SOUR SAUCE I
An excellent, traditional sweet and sour sauce. It is great served with meatballs, with tempura, or even over rice!
Provided by NAG_CA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 12m
Yield 16
Number Of Ingredients 6
Steps:
- Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.8 g, Protein 0.3 g, Sodium 236.3 mg, Sugar 9.6 g
SWEET AND SOUR PORK SLIDERS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 2h5m
Yield 10 to 12 sliders
Number Of Ingredients 19
Steps:
- For the slaw: Toss the green cabbage, red cabbage, vinegar, oil, salt pepper and green onions in a medium bowl to blend. Cover and refrigerate while preparing the pork.
- For the pork: In a medium bowl, whisk together the orange juice, soy sauce, brown sugar, vinegar, sesame oil, pepper, garlic, ginger and orange zest to blend. Add the pork tenderloin and turn to coat. Refrigerate for at least 1 hour, turning occasionally.
- Preheat the oven to 425 degrees F.
- Remove the pork from the marinade. Reserve the marinade. Place the pork on a nonstick heavy baking sheet and roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, 25 to 30 minutes. Remove the pork from the oven and let stand 5 to 10 minutes.
- Pour the marinade into a heavy medium saucepan and whisk in the arrowroot. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer until the sauce thickens slightly, 3 to 4 minutes. Remove the sauce from the heat and cool slightly.
- Transfer the pork tenderloin to a work surface and cut crosswise into 1/4- to 1/3-inch-thick slices. Divide the pork among the bottom halves of the rolls. Top the pork with sauce and slaw. Cover with the top halves of the rolls and serve.
PESTO-STUFFED GRILLED PORTOBELLOS
Pesto-stuffed grilled portobellos make for the perfect summer outdoor meal. It stands alone as vegetarian fare if you serve it with fresh fruit (such as watermelon chunks and blueberries); I love it with cedar-plank grilled salmon as well. You will think you've died and gone to heaven.
Provided by Larry Short
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 3
Number Of Ingredients 8
Steps:
- Remove stems from mushrooms and finely chop stems.
- Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
- Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.
Nutrition Facts : Calories 282.3 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 4.1 g, Protein 14.5 g, SaturatedFat 6.4 g, Sodium 296.8 mg, Sugar 4.5 g
PORTABELLA MUSHROOM SLIDERS
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
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
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PORTOBELLO SLIDERS W/ BASIL AOILI | MY DARLING VEGAN
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5/5 (2)Total Time 1 hrCategory Appetizer, Main CourseCalories 190 per serving
- Begin by marinating the portobello. Cut the mushrooms into 1/2" strips and set aside. Mix together the ingredients for the marinade in a flat, shallow dish. Place the portobello strips in the marinade, submerging them completely. Allow mushrooms to marinate for at least 30 minutes.
- While the mushrooms marinate, heat one tablespoon of olive oil in a medium sauté pan placed over medium heat. Add sliced onions and reduce heat to low. Saute for 15-20 minutes, stirring frequently, until the onions are golden and caramelized. Remove the onions from heat and set aside.
- In a small bowl mix together the ingredients for the basil aioli. Place in the refrigerator until ready to use.
- Transfer the portobellos, along with the marinade, into the hot sauté pan. Turn the heat up to medium-high and bring the liquid to a simmer. Heat until the liquid is absorbed and mushrooms are browned and have reduced in size by about 50%.
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- Portobello mushrooms: Wipe mushrooms with a damp towel and slice into 1/2 " slices. Mix balsamic vinegar, Dijon mustard, and olive oil. Marinate the mushrooms for at least an hour.
- Caramelized onions: Add olive oil to a hot pan. Add sliced onion and cook on medium-low heat for about 35-40 minutes, or until onions are caramelized. Add balsamic vinegar to deglaze the pan. Add salt. Remove onions.
- Portobello mushrooms: In the same pan that you cooked the onions, place marinated mushrooms and marinade. Cook on medium heat until mushrooms are tender and marinade is cooked down.
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- Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel.
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