Halloumi Sliders on Portobello Buns (paleo, gluten free, dairy free, vegetarian)
Makes 4 Sliders
When people tell me that it’s impossible to get full without eating meat, this is what I serve them. Portobellos are one of those “meaty” veggies that I love, along with eggplant and zucchini. Add a thick slice of halloumi, chunky guacamole, and sautéed spinach, and you’ve got yourself a winning meal that nobody will call rabbit food!
8 medium portobello mushrooms, cleaned and stems removed
2 packs of halloumi cheese
1 bag of fresh spinach, or 1/2 bag frozen spinach, defrosted
1 clove garlic, minced
2 Tbsp oil
sea salt and freshly ground black pepper
Grill each mushroom for 3-5 minutes per side (3-5 minutes total if using an electric grill). Heat 1 Tbsp oil in a skillet over medium heat and add garlic. Cook for 20 seconds before adding the fresh or defrosted spinach. Sauté spinach for about 5 minutes and remove from heat. Mash avocado in a bowl using a fork. Squeeze in the juice from the lime and add salt and pepper to taste. When the last of the mushrooms are being grilled, prepare the halloumi by dividing or slicing each piece in half lengthwise. Add 1 Tbsp oil to a skillet over medium heat. Add the halloumi slices and cook until golden brown, 1-2 minutes on each side. Assemble the sliders using 2 portobellos, a spoonful of spinach, a dollop of guac, and a halloumi slice. Seen here served with my Oven-Roasted Asparagus.