Shiitake cheeseburger sliders
Ground beef, extra lean, raw 96% lean 4% fat
⅜ tsp(s), divided
Fresh shiitake mushroom
12 medium, with 2- to 2 1/2-inch caps, stems removed
50% reduced fat sharp cheddar cheese-
2 oz, white, thinly sliced
6 leaf/leaves, large, large, such as Little Gem, or larger leaves torn into small pieces
Roasted red peppers (packed in water)
3 oz, cut into 6 (2-inch) pieces
- Preheat a large cast-iron skillet over medium-high heat. Divide beef into 6 equal portions, and shape each into a 2½-3–inch patty. Sprinkle patties evenly with ¼ teaspoon salt and black pepper. Spray pan with cooking spray and add patties to pan. Cook 2 minutes or until seared on bottom. Flip patties over and cook 1 minute. Top with cheese and cook until cheese melts and patties are done, 1-2 minutes. Remove patties from pan.
- Add mushroom caps to pan, top side down. Sprinkle gill sides evenly with remaining ¼ teaspoon salt. Cook until tender but not mushy, 1-2 minutes per side.
- Layer 1 lettuce leaf, 1 bell pepper piece, and 1 patty on each of 6 shiitake caps, gill side up. Top each patty with 1 teaspoon salsa verde and 1 mushroom cap, gill side down.
- Serving size: 3 sliders