Portobello Sliders Three Ways {Vegan, Paleo, Traditional}
Author: Alexa Schirm
Serves: 4-6
- Mushrooms:
- 16 Medium Portobello Mushrooms
- 4 tbsp balsamic vinegar
- ⅓ cup tamari sauce (soy)
- ⅓ cup olive oil
- 4 cloves garlic, minced
- 1 Tbsp lemon juice
- 1 tsp dried rosemary
- 1 tsp dried oregano
- ½ tablespoon dried thyme
- Salt & Pepper, to taste
- Vegan:
- 2 Avocados
- 2 Tomatoes, sliced
- Lettuce
- 2 sweet onions, sliced
- Paleo add:
- 1 lb bacon
- Traditional add:
- Smoked Gouda Cheese
- Whisk together balsamic, tamari sauce, olive oil, garlic cloves, lemon juice, rosemary, oregano, thyme, and salt & pepper.
- Clean mushrooms and discard stems. Pat dry and place in a baking dish.
- Pour the marinade over the mushrooms, flipping to cover. Let marinate 20-60 minutes.
- Preheat oven to 400 degrees and prepare a cookie sheet.
- Add mushrooms in a single layer and roast for 15-20 minutes or until tender.
- Bake Bacon
- Heat a skillet over low-medium heat and add coconut oil (or butter).
- Add sliced onion and let caramelize stirring often.
- Prepare the rest of the ingredients; slice tomatoes, cut lettuce, smash avocado.
- Assemble mushrooms based off of your desires;
- Vegan: 2 mushrooms with caramelized onions, lettuce, tomato and smashed avocado.
- Paleo: 2 mushrooms with caramelized onions, lettuce, tomato, smashed avocado and bacon.
- Traditional: 2 mushrooms with caramelized onions, lettuce, tomato, smashed avocado, bacon. and smoked gouda cheese.
Recipe by Simple Roots at https://simplerootswellness.com/portobello-sliders-three-ways/
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