Ingredients
1/4
cup balsamic vinegar
1
tablespoon olive oil
1/2
teaspoon dried thyme leaves
1/4
teaspoon dried basil leaves
1/4
teaspoon garlic-pepper blend
8
portabella mushroom caps (about 3 to 4 inches in diameter)
1
cup packed baby arugula
2
small tomatoes, each cut into 4 slices
1
small avocado, pitted, peeled and thinly sliced
8
slider buns, split
Preparation
Set oven control to broil. Line rack from broiler pan with foil, pressing foil against rack. Cut slits in foil to match slits in rack; place rack on broiler pan.
In gallon-size resealable food-storage plastic bag, mix balsamic vinegar, oil, thyme, basil and garlic-pepper blend. Remove and discard stems from mushroom caps. Add mushroom caps to bag. Seal bag; turn to coat. Let stand at room temperature 15 minutes to marinate, turning bag occasionally.
Place mushroom caps stem sides up on broiler rack in broiler pan; discard any remaining marinade. Broil with tops of mushrooms about 6 inches from heat 6 to 9 minutes, turning once, until tender.
Place arugula on slider bun bottoms. Top with mushrooms, tomato slices and avocado. Top with bun tops. Secure each with toothpick if necessary.
