nutritional information

Per Serving (2 sliders):

  • Calories: 355
  • Protein: 10 g
  • Total Fat: 17 g
  • Saturated Fat: 5 g
  • Carbohydrates: 43 g
  • Cholesterol: 34 mg
  • Sodium: 1 mg
  • Fiber: 3 g
  • Sugar: 16 g

Smoky Baby Portobello Sliders

Smoky Baby Portobello Sliders

Serves 4

Big or small, portobello mushrooms make the perfect grilled "burger." Portobellos' meaty texture and rich, robust flavor take on the flavors of marinades and rubs and stay juicy and tender when grilled. The onion topping can be made up to two days ahead.
  • 8 baby portobello mushrooms, stems removed
  • 3 Tbs. olive oil, divided
  • 2 Tbs. Classic BBQ Rub
  • 2 medium yellow or white onions, thinly sliced
  • 1 tsp. herbes de Provence
  • ½ cup prepared barbecue sauce
  • 2 oz. shredded smoked Gouda (¾ cup)
  • 8 mini challah rolls or dinner rolls

1. Toss mushrooms in bowl with 1 Tbs. olive oil and Classic BBQ Rub. Set aside.

2. Heat remaining 2 Tbs. oil in large skillet over medium heat. Add onions and herbes de Provence, and cook 30 minutes, or until golden, stirring occasionally. Remove from heat, and season with salt and pepper, if desired.

3. Heat grill or grill topper over medium-high heat. Rub grate or grill topper with vegetable oil. Place mushrooms stem-side down on grill. Brush mushroom tops with barbecue sauce, and grill 3 to 4 minutes, or until soft and charred around the edges. Flip, and grill 3 minutes more. Divide cheese among mushrooms, placing in center of each stem side. Grill 1 minute more, or until cheese is melted.

4. Meanwhile, warm buns on grill. Spread barbecue sauce on bottom buns, then top each with 1 mushroom, sautéed onions, and top bun.

July 2009

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comments

This recipe looks amazing, definitely will try it however not crazy about the idea of eating white bread with it, stay healthy my friends

Anne Gallant - 2014-01-24 12:58:15

I make these vegan style for parties. They are usually the first things to go. Even the meat eaters love them.

Elizabeth Bergt - 2013-08-30 20:38:17

What is herbes de Provence? i have never heard of it.

Rebecca McKown - 2013-07-01 07:25:28

I would like to know if there's any nutritional value in eating portobello mushrooms. Which ones are safe and most healthful?

Barbara Boynton - 2013-05-22 11:36:27

Looks great. I can't wait to try these. But, are the onions a HdP really going to take 30 mins over medium heat? It seems to me the onions and herbes would burn long before 30 minutes.

Frank Fazekas - 2013-05-21 22:00:28

This was SOOOOO good. My husband eats meat but he thought this dish was restaurant quality. Will definitely make again!

Liz Black - 2013-04-22 14:13:35

Delicious! I only used 1/3 of the salt and would probably do the same in the future. I also made the mistake of combining the rub and oil in a bowl before adding the mushrooms and it went all clumpy. Next time I'll remember mushrooms > oil > rub.

Kelly D - 2012-08-22 02:06:08

Delicious! Even my burger loving husband like it!

Kim Ankrom - 2012-04-05 11:30:03

I love Mushrooms-All Kinds & Esp. Baby & Reg (Lg.)Portabellas!I never thought of making sliders! Thanks. : )

Karen Howard - 2011-07-16 19:56:30

So very tasty. But don't forget the bread and butter pickles. I also used bleu cheese on mine!

rogue1 - 2011-05-21 23:17:25

Made these for a vegan sandwich potluck last summer and everyone liked them. I subbed Dayia mozz shredded cheese for the gooda. I do have a recipe for vegan gooda cheeze from The Uncheese Coobook, buy Dayia worked. I also used my foreman grill.

lynntofu - 2011-01-11 04:06:40

Delicious! The store didn't have portobello caps so I got white mushrooms. I made the herbes de provence with basil, oregano, thyme and sage because I couldn't find it in the store. Also, didn't use the rub (didn't know where the recipe was). I used my foreman grill because I don't have a grill. This recipe is soooo good, even with all of the substitutions I had to make.

Brittany - 2010-12-21 14:25:19

So AWESOME! We'll be making them again soon!

SVK - 2010-06-02 20:57:47

Made these for Memorial Day. Even non-veg loved them. I used swiss cheese instead of gouda and store bought bbq rub to save time. Yum! Next time I will probably skip the Herb de Provence, I don't think it added a whole lot the the dish. To me the flavor destracted from the mushroom and bbq flavors.

Jeannine - 2010-06-01 10:38:58

Wonderful, made believes out of mushroom haters. Cant wait to make them again. Thank you!!

Megan - 2010-02-08 15:07:40