Portobello & Guac Sliders

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Portobello & Guac Slider with ChipsI haven’t watched the Super Bowl (or any football game) since my divorce papers were final back in 2005, so thinking about and preparing Super Bowl “food” just isn’t on the radar anymore.  Thank goodness.  But what the heck.  Sliders seem like kind of a classic football game kind of thing to eat, even when they’re made with portobello mushrooms.   And guacamole certainly must be making an appearance atop many a coffee table today.  And anyway, it’s Sunday – a good day for hanging out and eating simply and casually – Super Bowl or not.

Portobello & Guac Sliders
Serves 4

4 large portobello mushrooms

2 large, ripe avocados
juice of half a lime
dash coriander
dash cumin
couple of glugs of Chiptole Tabasco
ground black pepper
1 clove garlic, finely minced
a sprinkling of red onion, finely chopped
~ 2 tbsp. cilantro, chopped

4 whole grain buns, toasted
slices of red onion
fresh greens
tomato slices

Make the guac:
Slice the two avocados in half and whack the blade of the knife into the pit(s), give a quick twist and remove the pit – – or use your own cool technique – my feelings won’t be hurt.  Once the pits are out, scoop the flesh into a small bowl.  Add the lime juice, spices, Tabasco and pepper and mash to the desired consistency.  I don’t like mine to look like green frosting – I like a few chunks.  Stir in the garlic, red onion and cilantro and let this beautiful mixture set for a while to get all of those good flavors melded together.

While you’re waiting, remove the stems and the black gills from the portobellos.  That stuff can go right into the compost bin.  Place the mushrooms on a foil-lined baking sheet and broil until nice and soft.  I don’t add anything to them, not even oil.  Remove and let cool slightly.

Assemble the sliders:
Slice and toast the buns, then pile on the goods in whatever order suits your fancy.  These are extremely messy to eat (the mushroom does in fact slide around thanks to the guac), so have lots of napkins handy.  And chips for scooping up the guacamole that falls on the plate.

(In my childhood home, sandwiches were always called “sangies.”  There’s a story behind this, but I’m not sure what it is, though probably at one time I knew.  Nevertheless, I find the word tremendously satisfying and comforting to say.  If it’s a sangie, it has to be good – whereas a sandwich could definitely just be mediocre at best.)

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  1. terra says:

    We’re much more excited for Puppy Bowl and the piggy pep squad, so we’re using the Super Bowl as an excuse to eat stuff we normally wouldn’t. Rice and veggies are replaced by spud puppies (tater tots) topped with chili. We’re making guacamole dip too, just for us. :)

  2. Malin @ Veganparade says:

    *drools insanely* that burger looks fantastic! yep, would it it NOW! with or without super bowl.

  3. Malin @ Veganparade says:

    Noo, can’t see your comment?! Buhu. Oh well. Came back for another drool! :D

  4. Vegan Rabbit says:

    Oh yes, this is right up my alley. You would not want to leave me alone in a room with those things!

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