Smoky Baby Portobello Sliders

from Vegetarian Times

Yield: 4 servings
Community Recipe from

Ingredients

  • 8 whole(s) baby portobello mushrooms

Preparation

  1. * 8 baby portobello mushrooms, stems removed
  2. * 3 Tbs. olive oil, divided
  3. * 2 Tbs. Classic BBQ Rub (see recipe)
  4. * 2 medium yellow or white onions, thinly sliced
  5. * 1 tsp. herbes de Provence
  6. * 1/2 cup prepared barbecue sauce
  7. * 2 oz. shredded smoked Gouda (3/4 cup)
  8. * 8 mini challah rolls or dinner rolls

  9. Classic BBQ Rub:
  10. ¼ cup light brown sugar
  11. ¼ cup sweet paprika
  12. 3 Tbs. ground black pepper
  13. 3 Tbs. kosher or coarse sea salt
  14. 2 tsp. garlic powder
  15. 1 tsp. onion powder
  16. 1 tsp. celery seed
  17. ½ tsp. cayenne pepper
  18. Combine all ingredients in small airtight container. Shake well to blend. Store in refrigerator.

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

  20. 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.

  21. 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.

  22. 4. Meanwhile, warm buns on grill. Spread barbecue sauce on bottom buns, then top each with 1 mushroom, sautéed onions, and top bun.
September 2012

This recipe is a personal recipe added by afittje and has not been tested or endorsed by MyRecipes.

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