Portobello Sliders Want another slider recipe? Yeah, I know, I know. I’m posting two sliders back to back, but it’s Labor Day Weekend, and I figured another vegetarian (and this one is vegan-friendly) recipe might be helpful for you when planning your weekend party-going festivities. This one is super simple. Hope you all have a great Labor Day Weekend! Portobello Sliders Servings: about 8-9 sliders Ingredients 8 ounces portobello mushooms (I went for a container that had mushroom caps about the size of the palm of my hand-there were about 8-9 caps in the container. 1/4 cup extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon smoked paprika Pretzel rolls, lightly toasted For the toppings: cheese, mustard, chopped dill pickles, onions (your choice!) Instructions 1. 2. 3. 4. 5. 6. 7. 8. Source: A Curvy Carrot original.
The Best Grilled Portobello Mushroom Burgers I set out to make a great tasting grilled portobello mushroom burger that even a meat lover would love. The mushrooms are marinated then grilled and topped with melted Swiss Cheese, grilled red onion, tomatoes, spinach, and avocado – yum!! The only thing my husband said would make these burgers better is adding bacon... maybe next time. I wanted to give the mushrooms a meaty flavor, so I marinated them with balsamic, soy sauce and Montreal steak seasoning. Grilled Portobello Mushroom BurgersSkinnytaste.com Servings: 4 • Size: 1 loaded burger • Old Points: 6 • Weight Watcher Points+: 8 pt Calories: 295 • Fat: 13 g • Carb: 31 g • Fiber: 11 g • Protein: 21 g • Sugar: 6 g Sodium: 594 mg (without salt) • Cholest: 0 mg Ingredients: In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning. Heat the grill or indoor grill pan over medium heat. Top the mushrooms with cheese during the last minute of cooking.
Steak and Cheese Stuffed Pretzel Bites | Perpetually Hungry The very first time I ever attempted to make pretzels was after a long day at work a couple of years ago. I was tired but had been browsing pictures of pretzels all day and I just craved one. They surprisingly didn’t take much time at all and definitely satisfied my craving. They were gone in a day. While the classic pretzel shape is something that everyone loves, I found that the pretzel bites I made were gone much faster; I’m pretty sure it had to do with their size and the fact you could just pick one (or two or three) up passing by and pop them in your mouth. I have since made pretzels dozens and dozens of times and I knew I wanted to make pretzels for this blog, but I needed something special about them to share. The cheese gets so melty and gooey and oozes out a little and the steak gives these the best flavor. As always, not only are these pretzel bites incredible when they are first out of the oven, but they freeze well to boot. Steak and Cheese Stuffed Pretzel Bites
Portobello Mushroom Burgers (in the oven) | Pep In Your Step I have somewhat been neglecting my 2012 kitchen creation bucket list. Looking for quick and healthy ideas for supper tonight, I went back to the list. How great to cheer up this rainy day than portobello mushroom burgers! I’m not dedicated enough to flip these babies on the BBQ so I’m grilling the burgers in the oven. image source: cleananddelicious.com 4 portobello mushrooms 1/4 cup balsamic vinegar 2 tbsp olive oil 1 tsp dried parsley 1 tbsp minced garlic salt/pepper Toppings: roasted red pepper avocado lettuce Cooking Instructions: Once the burgers are cooked, let them set to soak up the flavour. Quick Tuesday night dinner with a mouthful of flavour and freshness! Like this: Like Loading...
Zucchini Cheddar Drop Biscuits Hiiiiiii, you cute people, you! You’re looking mighty fine on this sunny Monday morning. Have I told you that lately? Well you dooo….I have some biscuits for you. Wait… Before we continue with talk about zucchini and cheese and butter, can I get emotional on you for a second? Warning: This might get awkward. Apologies in advance, but I have to comment on Jennifer Perillo. And then…something magical happened: everyone did. Alright, my tears are wiped…can we talk about butter now? When I was at the farmer’s market yesterday–my Sunday routine–the zucchini and squash looked so bright. I added some cheese for nutritional value. Since I was way paranoid about the zucchini releasing too much water, I squeezed (drained) it in a cheese cloth, transferred it to a bowl, added a little salt and then flour. I was all out of buttermilk…(actually I just forgot to pick some up from the store), so I used milk instead. Hey, can we all just ignore the pencil in the left hand corner. Love you, per usual.
Portobello Gravy Recipe Mini Chicken Pot Pie Bites | Savory Style Growing up I was no stranger to chicken pot pies. Granted, the ones my mom and I loved to eat were those packaged Marie Callender’s frozen meals that you stick in the oven, but they were delicious nonetheless and would bake up to flaky perfection. I remember carefully picking out all the peas (which I considered little squishy balls of doom at the time) and ration out the perfect crust-to-filling ratio for every bite. Mhmm… I can almost taste them now. But wait! I can! And in fact, I’ve got something even better going for my taste buds. I don’t know if you’ve noticed, but there’s been a craze going on for mini everything. It’s turning into a new obsession and I decided to capitalize on my newfound inspiration by coming up with the perfect combination of comfort food and bite-sized portions. Anyways, getting back to these little love bites. Seriously, though, can anything beat a warm chicken pot pie?
Garlic Mushrooms Recipe Step 1 Heat a large frying pan over high heat. Add the oil and swirl to coat. Add the mushroom and garlic, and cook, stirring often, for 2 minutes. Step 2 Reduce heat to medium. Add the sherry, lemon juice and chilli. Season with salt and pepper. Source Australian Good Taste - May 2009 , Page 26 Recipe by Gemma Luongo Photography by Ben Dearnley For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten. Sriracha Bacon Wrapped Onion Rings These onion rings are wrapped in bacon that have been dipped in a sriracha glaze. I came across these sriracha glazed bacon wrapped onion rings on The Kitchen Whisperer and immediately had to make my own version. I made a few modifications, changing up the marinade and adding my sriracha glaze from my sriracha chicken wings to the bacon rings, which really made them glisten and sticky and gave them an extra spicy and sweet flavor boost. To make these, first slice the onion, making sure to preserve the rings. These are perfect for a party, though I don’t recommend eating them too often. For other sriracha inspired creations, check out: Sriracha Chicken Wings Honey Sriracha Chicken Crispy Pork Belly with Sriracha Glaze Print Recipe These onion rings are wrapped in bacon that have been dipped in a sriracha glaze. Yield: 10 Prep Time: 30 minutes Cook Time: 50 minutes Total Time: 1 hour 20 minutes Ingredients: 1 large brown onion20 slices of raw bacon for the dipping sauce for the glaze for garnish 1. 2.
Spanish Mushrooms with Garlic and White Wine - Recipe for Setas con Ajo y Vino Blanco “Setas” or mushrooms are very popular in Spain. Many people drive or walk out to the countryside and spend the day picking them, especially after an autumn rain. The Autumn is a great time for mushrooms and this dish is easy and quite delicious served with bread as a “tapa,” as an accompaniment to a beef, lamb or pork roast, steak or chops. Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Yield: 4 Servings Ingredients: 12-14 large mushrooms, such cremini or white mushrooms3 large cloves of garlic4-6 Tbsp. virgin olive oil3/4 cup (177 ml) dry white winesalt to taste Preparation: Place fresh mushrooms in a colander and place under running cold water to remove any dirt. Peel the garlic cloves and mince. Place large open frying pan over medium heat and pour in 4-6 tablespoons of extra virgin olive oil. Pour in white wine and stir. Remove and serve immediately with a fresh baguette.