These little sliders are a great fun and will knock your socks off! You can make and assemble them at home and pack them in your picnic basket along with some homemade coleslaw, fresh figs (they'll be in season very soon!) and raw coconut macaroons or gluten free oatmeal cookies (see recipes on this site)
Adapted from FitMenCook- Serves: 1-2
Ingredients:
2 Sweet Potatoes, thinly sliced ( 1/8"-1/4")
6 medium Portobello Mushrooms
3 ounces Manchango or chevre cheese (both are goat cheeses)
1 large yellow onion
2 T. Grapeseed or olive oil
Real Salt to taste
1 cup raw spinach
1 tomato sliced
Marinade for Mushrooms
1 Tablespoon olive or grapeseed oil
4 Tablespoons aged balsamic vinegar
1/2 tsp. raw honey
1 tsp Braggs Liquid Aminos
2 gloves garlic, minced
Smoked tartar sauce:
4 Tablespoons prepared mayonnaise
1/2 tsp smoked paprika
2 tsp. chopped green onions
Squeeze of fresh lemon
Directions:
Mix together the ingredients for the mushroom marinade. Place mushrooms, cap side down, in a lightly oiled baking dish and pour the marinade over the mushrooms. Let sit for at least 20 minutes.
In the meantime, thinly slice the onion and saute over low-medium heat in 2 T. olive or grapeseed oil for about 20 minutes or until onions are caramelized. Salt to taste
Scrub the outside of the sweet potatoes or yams. Thinly slice- about 1/8 of an inch. (if the slices are much thicker, the sweet potato overwhelms the other flavors of the slider). Place the widest 12 slices, in diameter on a lightly greased cookie sheet or use parchment paper if preferred. You can cook the remaining slices to make sweet potato chips.
Place the potatoes and the marinated mushrooms in a 375 degree oven. Bake for 18 minutes. Top the mushrooms with cheese and cook for an additional 3 minutes.
While the mushrooms and potatoes are cooking, prepare the tartar sauce.
To assemble: Cover a slice of sweet potato with the tartar sauce, then place a slice of tomato, few spinach leaves, portobello mushroom, sauteed onions, and then finish it off with a slice of sweet potato with tartar sauce and a long tooth pick to hold it all together.
If you are a meat eater, you can always change out the portobello mushroom for 8 oz nitrate free sliced turkey or ground bison. If you are not sensitive to cows milk, fresh mozzarella cheese can be substituted for the goat cheese.
This recipe was inspired by : FITMENCOOK
