Mini Portobello Mushroom Sliders

Celebrity Chef Kai Chase

Celebrity Chef, Recipes, Healthy Living Magazine

Celebrity Chef, Recipes, Healthy Living Magazine

I have never been a BIG burger fan. Although I am a fan of small bites that have BIG flavorful finishes—and my “Mini Portobello Mushroom Sliders” are just the ticket to enjoying a healthy burger better!

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Perfect for game days or anytime of the day, these baby burgers have replaced the ground beef and ground turkey patty with the meaty taste of baby portobello mushrooms, grilled and basted with an Argentinean chimichurri sauce. Bold, provocative flavors excite the taste buds. I top my grilled portobellos with a zesty vegan swiss, lavishly spread a layer of garlic aioli and complete with the flavors of a peppery arugula. So deliciously good, your friends won’t even miss the meat!

Read: Celebrate with Celebrity Chef
Kai Chase

Mini Portobello Mushroom Sliders

Celebrity Chef, Recipes, Healthy Living Magazine

Celebrity Chef, Recipes, Healthy Living Magazine

6 Baby Portobello Mushroom Caps, Stems Cleaned and Removes
6 Slices Vegan Swiss Cheese
6 Brioche Buns (or) Seeded Mini Burger Buns
¼ C Organic Field Greens or Arugula
1 ½ C Garlic Aioli (prepared)
2 Roma Tomatoes, Sliced (optional)

Method: In a large mixing bowl add the mushrooms and 1 cup of the chimichurri. Toss to coat, cover with plastic wrap and refrigerate for 1-2 hours (may be refrigerated overnight as well). Prepare a grill. Slice the burger buns in half and spread a layer of garlic-aioli on each. Lightly grill until buns are warmed and show light grill marks. Remove and keep warm. Remove mushrooms from the fridge and place on grill. Grill evenly on both sides, while brushing the remaining chimichurri sauce. Grill on both sides for 3-4 minutes until done. Remove and top with cheese. Prepare burgers with the remaining ingredients. Serve hot and enjoy !

Read: Michael Jackson's Chef
Kai Chase

Photo Credit: Angela Daves-Haley
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