These tender and juicy portobello snack-size burgers make a perfect veggie meal that anyone can enjoy during the summer barbecue season.
Bring them out as an alternative to regular burgers, and you might be surprised at how quickly your guests can make them disaoppear.
Mushroom and Goat Cheese Sliders
1 small onion, thinly sliced and caramelized
10 ml (2 tsp) vegetable oil
30 ml (2 tbsp) finely chopped fresh chives
75 ml (1/3 cup) finely chopped walnuts
2 ml (1/2 tsp) salt
2 ml (1/2 tsp) black pepper
1 125 g (4 oz) package goat cheese, room temperature
4 portobello mushroom caps, 10 cm (4 inches) in diameter
8 small dinner rolls (or 60 cm/24-inch) whole grain baguette, sliced into 8 equal portions, then sliced horizontally
Green lettuce leaves
5 ml (1 tsp) finely chopped fresh rosemary
Dijon or whole grain mustard
Caramelizing onions: In a heavy saucepan over medium-low heat, cook one 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.
Makes 8 servings.
Nutritional information per serving: 198 calories, 7 g protein, 11 g fat (4 g saturated fat), 19 g carbohydrates, 2 g fibre, 13 mg cholesterol, 437 mg sodium.