Balsamic vinegar is made from white Trebbiano grape juice. The dark color and intense, sweet flavor develops while it ages in wooden barrels. It's fat free and is a terrific way to jazz up the flavor of many foods.
Portabella Mushroom Sliders
- Prep Time 10 min
- Total 35 min
- Servings 4
- Ingredients 10
Ingredients
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon dried basil leaves
- 1/4 teaspoon garlic-pepper blend
- 8 portabella mushroom caps (about 3 to 4 inches in diameter)
- 1 cup packed baby arugula
- 2 small tomatoes, each cut into 4 slices
- 1 small avocado, pitted, peeled and thinly sliced
- 8 slider buns, split
Instructions
-
Step1Set 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.
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Step2In 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.
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Step3Place 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.
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Step4Place arugula on slider bun bottoms. Top with mushrooms, tomato slices and avocado. Top with bun tops. Secure each with toothpick if necessary.
Nutrition
310
Calories
11g
Total Fat
10g
Protein
42g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 310
- Calories from Fat
- 100
- Total Fat
- 11g
- 18%
- Saturated Fat
- 2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 330mg
- 14%
- Potassium
- 1000mg
- 29%
- Total Carbohydrate
- 42g
- 14%
- Dietary Fiber
- 6g
- 25%
- Sugars
- 12g
- Protein
- 10g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 8%
- 8%
- Calcium
- 15%
- 15%
- Iron
- 20%
- 20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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