Today’s Chick Tip…..day three of this nearly meatless meal. The sandwich is a Portabella mushroom slider!
- Marinate the mushrooms in the vinaigrette we made on day one. When I marinate mushrooms I like to fill the cap first and let it sit for about thirty minutes and then flip it over and add a tad bit more marinade to the top for about 10 minutes (you can marinate for up to 3 hours without the shroom shriveling).
- Over medium high heat cook the tops first for about 3-5 minutes, being sure to turn for grill marks), flip and cook for another 3-5 minutes. Remove from heat.
3. Serve on your favorite slider style bread or roll (I used the gluten free Rosemary Focaccia bread from last week’s Chick Tips).
4. Top with sliced avocado and lettuce!
To put this meal together simply toss the BACON and bean salad with watercress and baby spinach. (I like the bacon and bean warm and tossed with the greens)
This is a great summertime meal, I hope you all enjoy it SOON!