Tangy Mushroom Sliders – Easy and Grill-Friendly
Recipe from http://pinkkitchen.info/
If you are in the process of decreasing your meat intake, one place you should start ASAP is by eliminating barbequed meats. Meats on the grill pose an added danger to our bodies. The black charring – the part of grilled meat that many meat-eaters love best – is actually carcinogenic. The fat drippings from the meat create a smoke that is toxic. In addition, the high temperature of the grill causes a toxic chemical change within the meat.
On the other hand, vegetables do not create carcinogens when grilled. This is where our friend the Mushroom Slider comes in. Mushrooms have a hearty, juicy taste when grilled. You can make these in your oven or on the grill. A variety of toppings taste great on a grilled mushroom slider – especially when they are marinated with the tangy ingredients below.
This marinade contains some ingredients that may be new to you. But once you have them in your fridge, I’m confident that you’ll want to make it again and again.
The first key ingredient is walnut oil. Some oils, such as olive oil, can form carcinogens when heated at high temperatures. Therefore, it is essential to choose an oil that is able to tolerate high heat. Walnut oil can withstand high temperatures. It also has a rich flavor that adds a nice depth to this marinade.
The next key ingredient is coconut vinegar. At this point you’re probably wondering if you’ve heard me correctly. Yes, I said coconut vinegar. Coconut vinegar helps us maintain an alkaline pH, which is very important in keeping illnesses away. The tangy flavor adds a boldness that pleasantly wakes up your tastebuds.
Having said that, do not overdue it with the toppings on these sliders. The marinade has a strong and vibrant personality all on its own. So choose toppings that are more on the mellow side, such as grilled onions, avocado, and fresh spinach or lettuce.
Both walnut oil and coconut vinegar can be found at some regular supermarkets, or at healthier supermarkets such as Whole Foods. Once you have the ingredients, the rest is extremely quick and easy. Yum – my mouth is watering just thinking about these babies…
For 6 Person(s)
- 6 whole grain mini-burger buns
- 6 baby portabellas (or similarly-sized white mushrooms)
- 1/2 cup(s) coconut vinegar
- 1/2 cup(s) walnut oil
- 1/2 teaspoon(s) onion powder
- 1/2 teaspoon(s) garlic powder
- 2 Hass avocados
- 1 onion (I used a sweet onion – incredible!)
- 1 ripe tomato
Tangy Mushroom Sliders – Easy and Grill-Friendly Directions
- Rinse mushrooms well.
- Combine oil, vinegar, onion powder, and garlic powder.
- Marinate mushrooms in the vinegar/oil combination for up to 1 hour, flipping once.
- Slice onion into rings.
- To cook on the grill:
Place mushrooms in a stainless steel basket. Place onion slices next to mushrooms.
Grill mushrooms on each side for about 5 minutes. (Onions do not need to be turned at all).
- To roast in oven:
Roast at 400 degrees F for about 20 minutes. Place onion slices next to mushrooms.
Turn mushrooms once while roasting. (Onions do not need to be turned at all).
- Meanwhile, smash avocados. Spread a bit of smashed avocado on the bottom of each bun.
- Top avocado with a slice of tomato.
- Place cooked mushroom on top of tomato.
- Top with grilled onions and top of bun.