Portobello Sliders With Pepita Pesto Recipe

Name: Portobello Sliders With Pepita Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the pepita pesto:; 1/2 cup pepitas (pumpkin seeds); 1 garlic clove; Salt and pepper, to taste; 2 teaspoons fresh lemon juice; 2 cups cilantro (or basil); 1/2 teaspoon ground cumin; 1/4 cup extra-virgin olive oil, plus more to taste; 1/4 teaspoon honey, optional (skip or replace with agave if vegan); For the portobello sliders:; 8 small portobello mushrooms; Extra-virgin olive oil, for drizzling; Balsamic vinegar, for drizzling; Tamari, for drizzling; Pepper, to taste; 8 slider buns, toasted; 1 tomato, sliced; 1/2 cup microgreens; Freshly ground black pepper

Servings: persons

For the pepita pesto:
1/2 cup pepitas (pumpkin seeds)
1 garlic clove
Salt and pepper, to taste
2 teaspoons fresh lemon juice
2 cups cilantro (or basil)
1/2 teaspoon ground cumin
1/4 cup extra-virgin olive oil, plus more to taste
1/4 teaspoon honey, optional (skip or replace with agave if vegan)
For the portobello sliders:
8 small portobello mushrooms
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Tamari, for drizzling
Pepper, to taste
8 slider buns, toasted
1 tomato, sliced
1/2 cup microgreens
Freshly ground black pepper

1
Make the pesto. In a small food processor, combine the pepitas, garlic, and a few pinches of salt and pepper. Pulse until combined. Add the lemon juice, cilantro (or basil), and cumin and pulse again. With the blade running, drizzle in the olive oil and puree until smooth. Taste and adjust seasonings. Add the honey, if desired (it will reduce bitterness in the cilantro).
2
Make the sliders. Heat a grill or grill pan to medium heat.
3
Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a medium bowl and drizzle with olive oil, balsamic vinegar, tamari, and pepper. Toss until well coated. (I use my hands to rub it all over until they are fully coated on both sides.)
4
Place the mushrooms, gill side down, on the grill or grill pan. Cook about 10 minutes per side, or until the mushrooms are tender.
5
Place the mushrooms on the toasted buns and top each with a tomato slice, microgreens, and a generous slather of pepita pesto.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the pepita pesto:, 1/2 cup pepitas (pumpkin seeds), 1 garlic clove, Salt and pepper, to taste, and more.

Yes, Portobello Sliders With Pepita Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello Sliders With Pepita Pesto

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