|250 g||portobello mushrooms — halved|
|250 g||beef mince — lean|
|1||onion — finely chopped|
|125 ml||breadcrumbs — dried|
|1||fresh parsley — small handful, chopped|
|10 ml||Worcestershire sauce|
|15 ml||tomato paste|
|2 ml||freshly ground black pepper|
|8||bread — mini rolls|
|1||lettuce — handful salad greens|
|70 ml||yoghurt — Greek|
|1||garlic — cloves, crushed|
Preheat oven to 180°C.
Heat the olive oil and add the mushrooms, sauté the mushrooms until golden.
In a large mixing bowl, mix the mince, onion, bread crumbs, parsley, egg, Worcestershire sauce and tomato paste. Season with the salt and pepper. Add the mushrooms. Mix together well and form into small meat patties. Allow to rest in the fridge for a couple moments.
Place the meat balls onto a baking tray and brush the meatballs with a little olive oil.
Bake in a preheated oven for 10 – 12 minutes or until done to your liking.
To serve, cut the bread rolls, and pile with the salad greens, top with the mushroom patty.
Mix the mayonnaise, yoghurt and garlic together and add a teaspoon to each slider. Enjoy with a squeeze of fresh lime juice.
Tip: Instead of using beef mince, try pork or chicken mince.
Recipe reprinted with permission of Mushroom SA.