Eating the TRIBALÍ way is pure and simple. Just pick your patty, then play up the taste, texture, and visual appeal with colorful produce and a healthy dose of good fats.
Mini Mushroom Sliders
Mini Mushroom Sliders
with Pork & Sage
INGREDIENTS
6 Baby Portabella Mushroom Caps
6 TRIBALÍ Pork & Sage Sliders
2 Tomato Slices, quartered
2 Slices Sharp Cheddar Cheese, quartered
6 Strips of Bacon
3 Tbsp Primal Kitchens Garlic Aioli Mayonnaise
DIRECTIONS
De-gill and destem the mushroom caps, then set aside.
Slice your tomato.
Cook sliders and mushrooms in separate pans over medium heat.
Once done, remove the mushrooms and spread the aioli on them (about ½ tbsp per cap)
Melt cheese on the sliders and when melted place one on each mushroom cap.
Cook bacon in empty pan while cutting tomato slices in to quarters.
Finish layering the sliders (mushroom, aioli, slider, cheese, tomato) and then remove the bacon.
Top off each with a slice of bacon and hold in place with a toothpick if you choose!
