Isn't your mouth just watering looking at this slider?? I never fail to be amazed by the inspired recipes Dara of Cookin Canuck dreams up, and this is definitely a fantastic one. This guest post from Cookin Canuck is for Grilled Mushroom Sliders, topped with Zucchini, Tomato, and a Spicy Cilantro Almond Pesto. I am especially excited by the spicy cilantro pesto (for obvious reasons) but I also can't stop thinking about the grilled mushroom! Oh yeah, you know what I am talking about - a thick, juicy, seasoned and grilled mushroom is a little bite of tender heaven. I think these sliders would be the perfect vegetarian option for your Labor Day parties... but I bet meat-eaters wouldn't be able to resist them either. And since they are miniature, you can feel free to eat more than one (or two).
I hope you enjoy this guest post, and if you love 'mini' foods as much as we do, be sure to stop by Cookin Canuck and check out her other small dishes like Mini Grilled Pizzas with Shrimp and Red Pepper Pesto, Mini Frittatas with Parmesan and Bacon, and Mini Pepper Biscuits. Or, just stop by to get a little dose of sunshine from her happy personality. Thanks Dara!
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To start, I am sending a sincere “thank you” to Amanda for asking me to share this post with you. I can never resist stopping by her blog to see what recipes she cooked up and to gawk at her gorgeous photos. And, by the way, she is just as sweet and bright in person as she appears on her blog. If you didn’t catch the informative and downright jaw-dropping post she wrote and photographed for my blog - Orange Cantaloupe Sorbet – be sure to check it out. As Amanda is toiling over her computer, hammering out her Ph.D. dissertation (yes, I’m officially in awe), I am happy to give her a little blogging relief. So, let’s move on to these tasty mushroom sliders, paired with a spicy cilantro pesto.
I don’t know what it is about things in miniature, but they have the effect of turning me into a weepy-eyed, cootchie-cooing fool. Kittens, puppies, babies – you name it, I’m a sucker for it. One would hope that these behaviors would be relegated strictly to the “baby animal/people” category but, sadly, they also cross over to food. Cocktail parties and tapas restaurants are my preferred playgrounds as I prefer small tastes of multiple flavors rather than one large dish. Sliders, typically about half the size of a regular burger, fit my idea of “miniature” perfectly.
One of our favorite sliders recipes is Smoky Beef Sliders with Grilled Pineapple and Chipotle Mayonnaise. When you’re in the mood for beef, this one is bound to satisfy your craving. However, if you prefer something a little lighter or on the vegetarian side of the scale, turn to grilled mushrooms. Portobello mushrooms are typically the mushroom of choice for grilling. However, they are a little too big for sliders, unless you buy the baby bellas, which would work well for this recipe. While at the market, I stumbled upon some very large crimini mushrooms, which were just the right size to fit inside some whole wheat dinner rolls. If you are unable to find large crimini mushrooms, fill each slider with two small ones instead.
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