https://youtube.com/watch?v=6lKxKAoJbR4%3Frel%3D0%22+allowfullscreen%3E%3C
Mushroom Mozza Sliders with Sun-Dried Tomato Pesto
Servings:
12 sliders |
https://youtube.com/watch?v=6lKxKAoJbR4%3Frel%3D0%22+allowfullscreen%3E%3C
Mushroom Mozza Sliders with Sun-Dried Tomato Pesto
Servings:
12 sliders
Mushroom Mozza Sliders with Sun-Dried Tomato Pesto
Servings:
12 sliders
Ingredients
Ingredients
- 1/2 lb (250 g) fresh crimini mushrooms
- 1/2 cup (125 mL) finely chopped onion
- 1/2 lb (250 g) lean ground beef
- 1 egg, slightly beaten
- 1/2 cup (125 mL) dried bread crumbs
- Salt and freshly ground pepper to taste
- 4 oz (125 g) part-skim Mozzarella, cut into 1/2-inch 12 slider rolls
- Fresh basil, if desired
Sun-Dried Tomato Pesto:
- 1 cup (250 mL) sun-dried tomatoes (not oil packed)
- 1/2 cup (125 mL) packed fresh basil
- 1/4 cup (50 mL) walnuts
- 1 garlic clove
- 1/4 cup (50 mL) grated Parmesan cheese
- 1/2 cup (125 mL) olive oil
Method
- Using either a food processor or by hand, finely chop mushrooms and onion.
- In frypan over medium heat cook mushrooms and onions for 5 minutes or until tender and moisture has evaporated. Set aside.
- In medium bowl mix together ground beef, egg, bread crumbs, salt and pepper.
- Add cooked mushroom mixture. Mix well.
- Divide mixture into 12 portions. Form each portion around a piece of cheese and flatten slightly. Place patties on a plate.
- Refrigerate for 30 minutes.
- Place patties on a greased baking sheet. Bake at 400 F (220 C) for 20 minutes or until tests done.
Sun-Dried Tomato Pesto:
- In bowl of food processor, with the metal blade, place sundried tomatoes, basil, walnuts, and garlic. Pulse until forms consistency of wet sand.
- Add Parmesan cheese. Pulse 1-2 times to combine.
- With motor running, drizzle olive oil from top. Blend until well combined.
To Serve:
Spread Sun-Dried Pesto on bottom of slider bun. Top with slider pattie. Top with more pesto and fresh basil leaf, if desired. Top with bun. Serve immediately.