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Vegetarian Times Issue: July 1, 2009 p.42
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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.
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Serves 4
Per serving (2 sliders):
| Calories | 355 |
| Protein | 10g |
| Total Fat | 17g |
| Saturated Fat | 5g |
| Carbs | 43g |
| Cholesterol | 34mg |
| Sodium | 1mg |
| Fiber | 3g |
| Sugar | 16g |
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Delicious! A good way to enjoy a vegetarian burger while the rest of the family enjoy their meat version.
These are wonderful! I made the BBQ rub at the begining of the summer and we have enjoyed these sliders several times. Vegetarians and non- vegetarians alike love them! Oh yeah - and they are easy easy easy!
These are so good, the best grilled mushroom burger I've made. The next time I make the rub, I'll cut back a little on the salt. Other than that, perfect! Also yummy without the cheese.
These are AWESOME!!!!
i serve them without the bun as an appetizer, they are a big hit. thanks VT this is a great recipe.
Wonderful, made believes out of mushroom haters. Cant wait to make them again. Thank you!!
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.
So AWESOME! We'll be making them again soon!
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.
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.
So very tasty. But don't forget the bread and butter pickles. I also used bleu cheese on mine!
I love Mushrooms-All Kinds & Esp. Baby & Reg (Lg.)Portabellas!I never thought of making sliders! Thanks. : )
absolutely delicious!!!!
Yummy, yummy, yummy! This recipe is a family favorite!