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Smoky Baby Portobello Sliders

Vegetarian Times Issue: July 1, 2009   p.42

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.

Directions

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.

Member Rating: 1111

ingredient list

Serves 4

  • 8 baby portobello mushrooms, stems removed
  • 3 Tbs. olive oil, divided
  • 2 Tbs. Classic BBQ Rub (see recipe)
  • 2 medium yellow or white onions, thinly sliced
  • 1 tsp. herbes de Provence
  • 1/2 cup prepared barbecue sauce
  • 2 oz. shredded smoked Gouda (3/4 cup)
  • 8 mini challah rolls or dinner rolls

Nutritional Information

Per :

Calories 355
Protein 10g
Total Fat 17g
Saturated Fat 5g
Carbs 43g
Choelsterol 34mg
Sodium 1mg
Fiber 3g
Sugar 16g
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Comments

By Ginette on Jul 26, 2009:
Delicious! A good way to enjoy a vegetarian burger while the rest of the family enjoy their meat version.
By Allison on Aug 09, 2009:
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!
By Beth on Aug 18, 2009:
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.
By Becky on Sep 19, 2009:
These are AWESOME!!!!
By Jason on Jan 24, 2010:
i serve them without the bun as an appetizer, they are a big hit. thanks VT this is a great recipe.
By Megan on Feb 08, 2010:
Wonderful, made believes out of mushroom haters. Cant wait to make them again. Thank you!!

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