Ingredients:
Make 16 2oz Sliders
Portobello Mushrooms- Remove fins- small dice- 1 lb
Yellow onion-small dice-4oz
Olive oil extra virgin-3oz
Celery-small dice-2oz
Carrots-small dice-2oz
Black beans- cooked, mashed-4oz
Fresh Thyme- - fine chopped-1T
Fresh Rosemary- fine chopped-1t
Fresh Parsley- fine chopped-1T
Fresh Spinach- fine chopped-1T
Minced Garlic-- fine chopped-3T
Smoked Provolone-4oz
Salt and Pepper to taste-
Flour- 2 cups
Egg Wash- 1cup
Panko Bread Crumbs-1 qt
Olive oil for sautéing-4oz
Mini Garlic Rolls
Suggested Toppings:
Lemon Herb Aioli
Artesian Lettuce
Tomato Sliced
Shallots Sliced
Guacamole
Directions:
Sauté onions, celery and carrots in olive oil until golden brown, add Portobello's and sauté for 5 minutes. Add black beans thru salt and pepper and reserve. Cool mixture. Patty out mushroom sliders
2' x 2" and 3 step bread in flour egg wash and panko. Sauté in olive oil until they are golden brown.
Serve with your choice of slider rolls, toppings and side dishes.