Happy Hump-Day! Wednesday Grillers unite: Portobello Sliders with Pepita Pesto

Happy Hump-Day! Midway through the week: a few rough days make any positivity and progress all the better.

Don’t forget to refill your Propane gas tank to 20 lbs. for $11.92. We are at 620 W Coliseum, Fort Wayne, In 46808.

Todays easy Mid-Week grillable is a scrumptious vegan dish: Portobello Sliders with Pepita Pesto.

Author: Jeanine Donofrio
Serves: serves 4
Pepita Pesto:
  • ½ cup pepitas
  • 1 garlic clove
  • 2 cups cilantro
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon ground cumin
  • ¼ teaspoon sea salt, more to taste
  • drizzle of honey or pure maple syrup
  • ¼ cup extra-virgin olive oil
  • Freshly ground black pepper
For the Sliders:
  • 8 small portobello mushrooms
  • Extra-virgin olive oil, for drizzling
  • Balsamic vinegar, for drizzling
  • Tamari, for drizzling
  • 8 slider buns, toasted
  • 1 tomato, sliced
  • ½ cup microgreens or lettuce of your choice
  • Sea salt and freshly ground black pepper
  1. Make the pesto by combining the pepitas, garlic, cilantro, lemon juice, cumin, salt, honey (or maple) in a food processor. Pulse until combined. Drizzle in the olive oil and pulse until smooth. For a smoother pesto, you could add more olive oil, but I prefer a thicker consistency for these sliders.
  2. Heat a grill or grill pan over 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 rimmed plate and drizzle with olive oil, balsamic vinegar, tamari, and pepper. Use your hands to help coat the mushrooms on both sides.
  4. Place the mushrooms, gill side down onto the grill pan. Cook about 10 minutes per side, or until 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.

Vegan meal


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