PER SERVING (entire recipe, 4 sliders): 179 calories, 6g fat, 616mg sodium, 30g carbs, 9g fiber, 5g sugars, 8.5g protein -- PointsPlus® value 5*
Just stop for a second to appreciate how super-cute these veggie-rific things are. Go ahead -- look at the picture, take it in, and appreciate. Okay, NOW it's recipe-makin' time!!!
2 slices light bread
4 sprays zero-calorie butter spray (like I Can't Believe It's Not Butter! Spray)
1/8 tsp. garlic powder
4 medium-sized baby bella mushroom caps (each about 2 inches wide)
1 slice onion, rings intact
1/8 tsp. salt
1 tsp. balsamic vinegar
1 large piece roasted red pepper (packed in water), patted dry
8 spinach leaves
1 oz. sliced avocado (about 1/4th of an avocado)
Lightly toast bread. Immediately spray one side of each slice with 2 sprays of butter spray and sprinkle evenly with garlic powder. Set aside.
Bring a grill pan (or skillet) sprayed with nonstick spray to medium-high heat on the stove. Add mushroom caps, rounded sides up, and onion. Cover (don't worry if the lid doesn't fit the pan perfectly!) and cook for 4 - 5 minutes.
Gently flip veggies in the pan and sprinkle with salt. Drizzle vinegar over the mushroom caps. Re-cover and cook until veggies have softened, 4 - 5 minutes. Remove from heat and set aside.
Cut each slice of bread into quarters, for a total of 8 squares. Cut red pepper into 4 similar-sized pieces and set aside.
Place 4 bread squares on a plate, buttered sides up. Top each square with 2 spinach leaves, a piece of red pepper, and a grilled mushroom cap. Evenly distribute the grilled onion among the mushroom caps, separating the rings of the onion and arranging each to fit. Evenly top with avocado slices, halving them if needed.
Finish each of the sliders off with another bread square, buttered side down. Chew, you!
MAKES 1 SERVING
HG Tip! Wondering what to do with that leftover avocado? Make Cool 'n Crabby Stuffed Tomatoes, Simply Scoopy Seafood Salad, or an A+ Avocado Burger!