2 Sweet Potatoes, thinly sliced ( 1/8″-1/4″)
6 medium Portobello Mushrooms
3 ounces Manchango or chevre cheese (both are goat cheeses)
1 large yellow onion
2 T. Grapeseed or olive oil
Real Salt to taste
1 cup raw spinach
1 tomato sliced
Marinade for Mushrooms
1 Tablespoon olive or grapeseed oil
4 Tablespoons aged balsamic vinegar
1/2 tsp. raw honey
1 tsp Braggs Liquid Aminos
2 gloves garlic, minced
Smoked tartar sauce:
4 Tablespoons prepared mayonnaise
1/2 tsp smoked paprika
2 tsp. chopped green onions
Squeeze of fresh lemon
Mix together the ingredients for the mushroom marinade. Place mushrooms, cap side down, in a lightly oiled baking dish and pour the marinade over the mushrooms. Let sit for at least 20 minutes.
In the meantime, thinly slice the onion and saute over low-medium heat in 2 T. olive or grapeseed oil for about 20 minutes or until onions are caramelized. Salt to taste
Scrub the outside of the sweet potatoes or yams. Thinly slice- about 1/8 of an inch. (if the slices are much thicker, the sweet potato overwhelms the other flavors of the slider). Place the widest 12 slices, in diameter on a lightly greased cookie sheet or use parchment paper if preferred. You can cook the remaining slices to make sweet potato chips.
Place the potatoes and the marinated mushrooms in a 375 degree oven. Bake for 18 minutes. Top the mushrooms with cheese and cook for an additional 3 minutes.
While the mushrooms and potatoes are cooking, prepare the tartar sauce.
To assemble: Cover a slice of sweet potato with the tartar sauce, then place a slice of tomato, few spinach leaves, portobello mushroom, sauteed onions, and then finish it off with a slice of sweet potato with tartar sauce and a long tooth pick to hold it all together.
If you are a meat eater, you can always change out the portobello mushroom for 8 oz nitrate free sliced turkey or ground bison. If you are not sensitive to cows milk, fresh mozzarella cheese can be substituted for the goat cheese.
This recipe was inspired by : FITMENCOOK