Portobello Mushroom Sliders
16 Medium Portobello Mushrooms
4 oz. balsamic vinegar
2/3 cup tamari sauce (soy)
2/3 cup olive oil
6 cloves garlic, minced
2 Tbsp lemon juice
2 tsp dried rosemary
2 tsp dried oregano
1 tablespoon dried thyme
Salt & Pepper, to taste
4 Tomatoes, sliced
2 large yellow onions, thinly sliced
2 lb bacon
Whisk together balsamic, tamari sauce, olive oil, garlic cloves, lemon juice, rosemary, oregano, thyme, and salt & pepper.
Clean mushrooms and discard stems. Pat dry and place in a baking dish.
Pour the marinade over the mushrooms, flipping to cover. Let marinate 20-60 minutes. (Do this at 5pm)
Preheat oven to 400 degrees and prepare a cookie sheet.
Add mushrooms in a single layer and roast for 15-20 minutes or until tender. (Do this at 6pm)
Crisp the bacon in a skillet.
Heat a skillet over low-medium heat and butter.
Add sliced onion and let caramelize stirring often.
Prepare the rest of the ingredients; slice tomatoes, cut lettuce, smash avocado.
When the mushrooms come out of the oven, place a slice of cheddar cheese on top to melt. Place the roasted mushroom on a slider bun. Top with caramelized onions, bacon, tomato and lettuce. Spread the smashed avocado on the top bun and serve.