For the sliders:
Preheat the oven to 400 degrees Fahrenheit.
Slice the sweet potato into 16¼ inch rounds and arrange on a baking sheet.
Brush or spray lightly with oil, sprinkle with salt and pepper and bake for 25 minutes, flipping after 15 minutes.
On a separate baking sheet, arrange the trimmed and cleaned portobello mushrooms, brush or spray lightly with oil, sprinkle with salt and pepper, and bake for 15-20 minutes until a but shrunken and soft all the way through.
For the almond pesto:
Add all ingredients to a food processor or high speed blender (I used my Vitamix) and blend until smooth.
For the cashew "mayo:"
Add all ingredients to a high speed blender (I used my Vitamix) and blend until smooth.
In a separate bowl, mix the entire batch of cashew "mayo" with 3 tablespoons of the pesto and set aside (see notes about pesto).
Assemble the sliders: place a portobello on top of a sweet potato slice and add some slices of red onion and roasted red peppers.
On a second sweet potato slice, spread about 1 tablespoon of cashew pesto "mayo" mixture and place on top of the slider.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (163g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 144 (59%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 51.5mg||2 %|
|Potassium 443.5mg||12 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 18.6g|
|Protein 6g||9 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 246
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