Pinterest is a wonderful tool. If you need ideas for anything… look on Pinterest. For example, one day I was aimlessly browsing on pinterest and found the inspiration for this meal.

Who doesn’t love pizza? AND who isn’t totally bummed when they find out they can’t really have pizza on a grain-free diet? Pretty much everyone. That’s why in a previous post, I have a Paleo pizza alternative in addition to this burger version!

Sliders are super fun and little portobello mushrooms are adorable! This is a great meal for kids. Here are some quick tips for making food that kid’s love:

1. Kid’s love food that they eat with their hands.

2. Kid’s love building things. Like legos. Or burgers.

3. Kid’s love miniature versions of traditional foods. It feels like it’s made for them. It’s also easier for them to eat.

Don’t get me wrong. Adults like sliders too. Check out any hipster happy hour menu and they will most likely have a slider option. So I would also recommend this as a great dish for entertaining. Come to think of it, isn’t there some big sporting event this weekend? Oh yeah, THE SUPER BOWL aka The Other Thanksgiving. At least that’s how I feel. You get to stuff your face while hanging out with people you like. Commercials, food, and friends. Sounds like an American holiday to me!

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Paleo Pizza Sliders

1 1/2 lb. organic grass-fed ground beef
12 stuffing portobello mushrooms
organic pizza sauce
raw shaved parmesan cheese
1 Tbsp. dried basil
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 tsp. salt
2 tsp. black pepper
olive oil to drizzle
2 roma tomatoes, sliced into rounds
fresh basil leaves (optional)

1. Preheat oven to 375 
2. In a medium bowl, combine beef, basil, garlic, onion, salt and pepper. Mix thoroughly with your hands. Form into small patties (about 2 oz of beef). Lay on a baking sheet.
3. Remove stems from the mushrooms and lay cap-down on a baking sheet. Drizzle with some olive oil, sprinkle a little salt and pepper.
4. Put slider pan in the oven bake for 8-10 mins or so. Don’t bake too long or they will be dry. At the same time, bake mushrooms for 15 mins or so. The should be tender and shrink up a little bit (there will be some liquid in the cap).
5. Let the sliders rest a bit while the mushrooms finish.
6. Once the mushrooms are done, drain the liquid from inside the cap and spoon in some pizza sauce.
7. Top sauce with tomato slice, then basil leaf, then slider. Top with a sprinkle of parmesan cheese shavings.