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In the Kitchen: Portobello slider poppers

UT Culinary shows us how to make portobello slider poppers.

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.