These mushrooms and ricotta cheese sliders make for a perfect breakfast or an evening snack. It’s healthy, tasty and can be prepared in no time. You can use the left over ingredients such as the pesto sauce and the ricotta cheese in many more dishes such as pastas, sandwiches, grilled chicken/ vegetables and lots more.
Some of the ingredients used in this recipe are
Ingredients for the sliders
5-6 mushrooms finely chopped
1 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Ricotta cheese- as per taste
Sourdough bread - 2 slices toasted
Micro greens for garnishing
3-4 Cherry tomatoes sliced
For the pesto sauce
2 cups fresh basil leaves, packed
1/2 cup grated Parmesan cheese
1/2 cup pine nuts or walnuts
3 garlic cloves, minced
1/2 cup extra-virgin olive oil
Salt and pepper to taste
Instructions
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.Add the chopped mushrooms, season with salt and pepper, and cook until the mushrooms release their moisture and become golden brown. Allow the mushroom mixture to cool.
In a food processor, combine basil, grated Parmesan, pine nuts (or walnuts), and minced garlic.
Pulse until coarsely chopped. With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste and keep it aside.
In a bowl, mix the ricotta and pesto sauce until well combined.( If you dont want to prepare the pesto sauce then mashed avocado along with ricotta cheese is a great option as well.
Slice the sourdough bread,toast them and add little butter.(optional)
Spread a generous amount of the ricotta and pesto mixture on to the the sourdough. Add the mushroom, cherry tomatoes, and micro greens and enjoy.
Place the top half of the slider bun on the pesto-covered mixture, creating a slider sandwich.
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