Grilled portobello mushroom slider with Indian eggplant, arugula and Spicy Avocado Ranch made with Hidden Valley Ranch.
Prep Time: 15minutes
Cook Time: 8minutes
Total Time: 23minutes
1/2cupHidden Valley Ranch Spicy
1bunch of arugula
Avocado Ranch Dressing
To make the spicy avocado ranch dressing, cut the avocado in half, remove the pit and scoop out the pulp. Wash the cilantro thoroughly. Add avocado pulp, Hidden Valley Ranch Spicy, lime juice and cilantro into a food processor and pulse until smooth and creamy.
While the processor is going, slowly pour in the milk. This will thin out the dressing. Stop adding the milk once it reaches a drizzling consistency. It may not be necessary to add all the milk.
How to Make the Sliders
Cut the stems off the mushrooms and the roots off the arugula (if they are on them). Cut the end off each Indian eggplant. Slice the Indian eggplant into ½ inch rounds. Eight slices of the eggplant are needed that are a similar diameter to the slider buns.
Brush both sides of the Portobello mushrooms and eggplant slices with olive oil.
Set the grill to medium high. Place mushrooms and eggplant slices on the grill. Cook for about 4 minutes and then flip. Cook for another 4 minutes.
Remove the mushrooms and eggplant from the grill and assemble the sliders with some arugula, one slice of eggplant and a portobello mushroom on each bun.
Drizzle some spicy avocado ranch dressing on the portobello mushroom before putting the top of the bun on the slider.