Sarasotas Herb Portabello Sliders With A Kick Recipes

Steps:

• In large skillet, heat oil over medium-high heat. Cook mushrooms in oil 3 to 5 minutes, stirring occasionally, until they begin to brown. Add onion; cook 2 to 3 minutes longer. Stir in grill seasoning.
• Set oven control to broil. Line cookie sheet with foil or cooking parchment paper.
• Place bun bottoms on cookie sheet; top each with mushroom mixture and half slice of cheese. Broil 30 to 60 seconds or until cheese is melted. Sprinkle with chives. Cover with bun tops.

Steps:

• Preheat the broiler.
• In a bowl, combine beef, dill, parsley, shallot, salt and pepper; form into 12 patties.
• In a large skillet, heat 2 tbsp evoo over med-hi heat; add 6 patties and cook for 2 minutes, then flip and cook for 1-2 minutes more. Repeat to complete all 12 patties.
• Spread some mustard on the roll bottoms and arrange on a broiler pan; place a patty on each and top with the cheese. Melt the cheese under the broiler, about 30 seconds. Cover with tomato slices and roll tops.

Steps:

• Set oven control to broil. Line rack from broiler pan with foil, pressing foil against rack. Cut slits in foil to match slits in rack; place rack on broiler pan.
• In gallon-size resealable food-storage plastic bag, mix balsamic vinegar, oil, thyme, basil and garlic-pepper blend. Remove and discard stems from mushroom caps. Add mushroom caps to bag. Seal bag; turn to coat. Let stand at room temperature 15 minutes to marinate, turning bag occasionally.
• Place mushroom caps stem sides up on broiler rack in broiler pan; discard any remaining marinade. Broil with tops of mushrooms about 6 inches from heat 6 to 9 minutes, turning once, until tender.
• Place arugula on slider bun bottoms. Top with mushrooms, tomato slices and avocado. Top with bun tops. Secure each with toothpick if necessary.

Steps:

• Aioli -- Just mix the mayonnaise, basil, thyme, garlic and set to the side in a small bowl and refrigerate.
• Marinade -- Mix the balsamic, olive oil, oregano, thyme, garlic and pepper in a 13x9 pan. Add the mushroom slices and onion slices and make sure to coat both sides. Let marinade 15-20 minutes and then add in the tomato slices, and again coat on both sides. Marinate another 10 minutes.
• Prepare Your Ingredients -- Make sure you have 16 nice slices of pepperjack cheese ready. And remember, these are small buns so you may only need 8 slices cut in half, depending on the size you buy. I like to lightly toast my buns which you can do ahead right on the grill pan that you will be grilling your mushrooms on. Just do the buns first.
• Grilling -- I like to take my small grill pan, but you can also use just a saute pan. Spray your pan with PAM or any non stick spray and heat to medium high and first put on the mushrooms and onions. Cook until the mushrooms and onions are soft and there are nice grill marks. Remove to a plate and cover. Add the tomatoes and grill just a minute or two, you just want to warm them up. Not too soft.
• Sandwiches -- Now, heat up the broiler. On your lightly toasted buns, add a little of the aioli, then mushrooms, red peppers, onions, tomato slice, and cheese. Melt the sandwich under the broiler. Top with the lettuce and other sandwich top also spread with the aioli. Just ENJOY!
• Serve with some old fashioned fries or onion rings, some herb potato salad would be great.