There are honestly times where I wish I had the strength and endurance to be a vegetarian. I look at friends of mine who are vegetarians, and they seem so at peace with the world. They look healthy, and friendly, and they’re only occasionally smug about it.
I also know some vegans. Those people can’t eat cheese, however, and I can’t stress how much that bums me out. This post isn’t for them.
Who is this post for? It’s for the vegetarians who know, deep down in their hearts, that they’re missing out on the Culture of the Barbecue.
Because, make no mistake about it, that’s what is...a Culture. Standing around a hot grill, draining a ice cold Blue Moon, and burning the high holy crap out of some brats or a burger.
So you can imagine my shock and surprise that such a meat-focused culture is so easily translatable into purely plant-based terms. But that, of course, is the magic of my wife, who I’m 98.8% sure is some sort of wizard.
By the way, I’ve never been a fan of sliders, but I’ll allow these because they’re so dang tasty. Also, what if we started calling midgets “sliders”? That would be funny, yeah? (DW)
8 baby portabella mushrooms
5 oz frozen spinach, defrosted, and drained of any excess liquid
4 tablespoons cream cheese
4 tablespoons feta cheese
¼ cup shredded parmesan cheese
¼ cup shredded mozzarella cheese
2 tablespoons green onion
1 clove of garlic, minced
Salt & Pepper, to taste
8 Slider Buns
Clean and remove the stems from the portabella mushrooms.
In a medium bowl, mix defrosted spinach, cream cheese, feta cheese, parmesan cheese, mozzarella cheese, green onion, garlic, salt and pepper.
Spoon equal portions of spinach-cheese mixture into each of the portabella mushrooms. Grill on BBQ for 5-10 minutes, or until mushroom is tender (I grill my mushrooms on a piece of aluminum foil).
Serve on toasted slider buns.
*These mushrooms can also be served without the slider bun as an appetizer (AW)
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