Portobello Mushroom, Goat Cheese and California Walnut Sliders

  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 25 mins

Ingredients

1small onion, thinly sliced and caramelized
2teaspoons vegetable oil
2tablespoons finely chopped fresh chives
1/3cup finely chopped California walnuts
1/2teaspoon salt
1/2teaspoon black pepper
1-- 4-oz (125 g) package goat cheese, room temperature
4-- portobello mushroom caps, 4 inches in diameter
-- Olive oil
8small dinner rolls (or 24-inch whole grain baguette, sliced into 8 equal portions, then sliced horizontally)
-- Green lettuce leaves
1teaspoon finely chopped fresh rosemary for garnish
-- Dijon or whole grain mustard

Instructions

  1. In a heavy saucepan over medium-low heat, cook onion in vegetable oil until caramelized, about 15 to 20 minutes. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle rosemary for garnish. Smear top half of bun with a thin layer of mustard. Serve.

Nutritional Info *per serving

  • Calories 180
  • Glycemic Load 0
  • Fat 10g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 2g
  • Cholesterol 10mg
  • Sodium 360mg
  • Potassium 260mg
  • Carbohydrate 17g
  • Fiber 2g
  • Sugars 3g
  • Protein 8g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 2%
  • Calcium 10%
  • Iron 8%
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