Ingredients
Units
Scale
- 2 tablespoons extra-virgin olive oil, divided
- 2 medium red onions, halved and thinly sliced
- 1/2 teaspoon sea salt, divided
- 1 1/2 cups packed fresh baby arugula or spinach
- 3/4 teaspoon fresh lemon juice
- 1/4 teaspoon + 1/8 teaspoon freshly ground black pepper
- 6 (3-inch) whole grain rolls, split
- 6 (4-inch) portabella mushroom caps
- 1/8 teaspoon ground nutmeg
- 6 slices Sargento® Deli Style Sliced Swiss Natural Cheese or Aged Swiss Natural Cheese, folded in half on diagonal
Instructions
- Heat 1 tablespoon of the oil in a large (PFOA-free) nonstick skillet over medium heat. Add the onions and 1/4 teaspoon of salt and cook while stirring for 1 minute, then increase heat to medium-high and sauté until the onions are lightly caramelized, about 10 minutes. Adjust seasoning. Transfer to a bowl and cover to keep warm.
- Toss the fresh arugula with the lemon juice and 1/8 teaspoon of the pepper in a medium bowl; set aside.
- Rub or brush the rounded side of the mushroom caps with the remaining 1 tablespoon oil, then sprinkle the gill side with the nutmeg and remaining 1/4 teaspoon each salt and pepper. Heat the large skillet over medium-high heat. In batches, if necessary, cook the mushroom caps, gill side up, covered for 3 minutes; reduce to medium heat and cook the mushroom cap gill side down, covered, until fully cooked, about 4 more minutes. Remove the lid and immediately place the cheese triangles on top of each mushroom cap. (Note: If you’re having a cookout, grill the mushrooms instead of pan searing for a smokier flavor!)
- Place the cheesy portabella caps on the bottom portion of each roll. Top with the caramelized onions, dressed arugula, and roll tops. Serve while warm.
Notes
Per slider: 280 calories, 12 total fat, 4g saturated fat, 0g trans fat, 15mg cholesterol, 540mg sodium, 31g total carbohydrate, 3g dietary fiber, 6g sugars, 13g protein
Nutrition
- Serving Size: 1 for appetizer (or 2 for entrée)