Grilled Mushroom Sliders

Fire up the grill! A great recipe and a few tips from our grilling pro
will make you a master.

1 c. roughly chopped cilantro
3 T slivered almonds, toasted
1 T chopped seeded jalapeno pepper
1 clove garlic, chopped
1/8 t. kosher salt
1/8 t. freshly ground black pepper
3 t. olive oil
1 ½ t. fresh lime juice

In the bowl of food processor, pulse cilantro, almonds, jalapeno, garlic, salt and pepper
until finely chopped. With the motor running, slowly add olive oil and lime juice. Transfer to
a small bowl and set aside.
The Rest:
8 large (or 16 small) crimini mushrooms, stems removed
1 small zucchini, cut into four 1/4-inch slices
3 T olive oil
1 t. kosher salt
1/2 t. freshly ground black pepper
8 whole wheat dinner rolls (or mini hamburger buns), cut in half
2 medium tomatoes, cut into 8 slices

Preheat grill to medium heat.

Place mushrooms and zucchini slices on a baking sheet, brush with olive oil and season
with salt and pepper. Place mushrooms on the grill and cook until they are very tender,
have not dried out, about 10 minutes per side. In the last 6 minutes of cooking the
mushrooms, add the zucchini slices to the grill and cook until tender, about 3 minutes
side. Remove mushrooms and zucchini slices from the grill, and cut each zucchini slice
half crosswise.

Place the dinner rolls on the grill, cut side down and lightly toast.

Divide the pesto evenly between all cut sides of the rolls and spread. Top the bottom
of each roll with one mushroom (or 2 if you are using smaller mushrooms), one piece of
zucchini and one slice of tomato. Cover with the top halves of the rolls. Serve.

Serves 4.

Dara’s Grilling Tips:

1) How to turn on the grill. I actually have a post about this on my blog. Click here to
see that.

2) Preheat the grill to 500 degrees F before adjusting to desired heat.

3) Oil the grate before laying the food on the grill.

4) Do not use a fork to turn meat, as it will pierce the meat and let the juices out.
Instead, use tongs or a spatula.

5) Step away from the grill! Put the meat on the grill, close the lid and walk away.
There’s no need to constantly tend the meat.

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