Amazing Baby Portobello Avocado And Aspargus Sliders Recipes

PORTABELLA MUSHROOM SLIDERS

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.

ASPARAGUS AVOCADO MEDLEY EVONNE STYLE

Steps:

• Place asparagus and water into a dish, cover, and microwave on high for 3 minutes; stir. Continue microwaving until asparagus are bright green and slightly tender, 2 to 3 more minutes. Drain and cool.
• Toss asparagus, mushrooms, avocado, zucchini, tomato, and red onion gently in a large salad bowl. Combine lemon juice, olive oil, balsamic vinegar, Dijon mustard, garlic, basil, thyme, salt, and black pepper in a jar with a tight-fitting lid; cover and shake dressing to mix. Pour dressing over salad and toss again to coat. Cover salad and refrigerate until serving time.

AVOCADO STUFFED PORTOBELLO MUSHROOMS

Steps:

• Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove stems, if necessary, and reserve for another use, if desired.
• Melt butter in a large skillet over medium heat; add leek and garlic, and sauté until tender.
• Remove from heat, and cool.
• Stir together avocado and next 3 ingredients in a medium bowl; stir in leek mixture.
• Press goat cheese evenly into mushroom caps; top evenly with avocado mixture.
• Sprinkle with walnuts, and drizzle with olive oil. Place on rack in a broiler pan.
• Bake at 400° for 5 minutes; cover loosely with aluminum foil, and bake 5 more minutes. Serve immediately. Garnish, if desired.

AMAZING BABY PORTOBELLO, AVOCADO AND ASPARGUS SLIDERS

Steps:

• Preheat your oven to 375 degrees Fahrenheit.
• In a bowl toss mushrooms, red onion, olive oil and Cajun seasoning.
• Top the bottom part of the buns with the mushroom mixture.
• Arrange on a cookie sheet and bake for about 15 minute.
• Top the buns with the cheese and the asparagus.
• Put the tops on a side in the pan just to heat up.
• Bake for additional 3 to 4 minutes.
• Take out the buns and top with avocado and tomato slices.
• Put the "lids" on top and enjoy!

PORTOBELLO AND ASPARAGUS PASTA

Steps:

• Boil pasta per directions so that the pasta is cooked al dente.
• Melt 2 tablespoons butter and the olive oil in a pan on high heat. Add mushrooms to pan and cook without moving for a few minutes. Once they begin to brown, stir the pan and continue cooking until soft.
• Add chopped asparagus to the pan, reduce the heat to medium and saute for approximately 5 minutes.
• Add garlic to the pan and cook for another 2-5 minutes, until asparagus is tender.
• Add beef broth to the pan along with the remaining tablespoon of butter.
• Season with salt and pepper to taste.
• Reserve 1/2 cup of pasta water before draining pasta.
• Add pasta to the vegetable mixture (you may want to add a bit of the pasta water to the mix if it is too dry) and serve with freshly grated parmesan cheese, to taste. Enjoy!