Mushroom Mozza Sliders with Sun-Dried Tomato Pesto
"From Great Tastes. This makes 12 sliders, if you like the sliders spicy add in some cayenne pepper or crushed chili flakes or hot sauce"
Original is 12 servings
Ingredients
- SLIDERS
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- SUN-DRIED TOMATO PESTO
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Nutritional
- Serving Size: 1 (132.8 g)
- Calories 362.5
- Total Fat - 22 g
- Saturated Fat - 5.9 g
- Cholesterol - 54.4 mg
- Sodium - 535.1 mg
- Total Carbohydrate - 24 g
- Dietary Fiber - 1.4 g
- Sugars - 3.5 g
- Protein - 16.9 g
- Calcium - 203.2 mg
- Iron - 2.6 mg
- Vitamin C - 3.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Using either a food processor or by hand, finely chop mushrooms and onion.
Step 2
In a skillet over medium heat cook mushrooms and onions for 5 minutes or until tender and moisture has evaporated. Set aside.
Step 3
In medium bowl mix together ground beef, garlic, egg, bread crumbs, salt and pepper. Add cooked mushroom mixture. Mix well.
Step 4
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 or up to 24 hours covered with plastic wrap.
Step 5
Place patties on a greased baking sheet. Bake at 400 degrees F for 20 minutes or until tests done.
Step 6
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.
Step 7
TO SERVE: spread Sun-Dried Pesto on bottom of slider bun. Top with slider patty. Top with more pesto and fresh basil leaf, if desired. Top with bun. Serve immediately.
Tips
No special items needed.
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