BBQ portabella sliders
- 6 baby portobello stuffing mushrooms
- 6 slider buns
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 red onion, sliced
- 2-3 ounces gouda, sliced into squares
- 1 avocado, sliced
- 1/2 cup bbq sauce, for drizzling and dipping
6 baby portobello stuffing mushrooms
6 slider buns
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 tablespoon olive oil
1 red onion, sliced
2-3 ounces gouda, sliced into squares
1 avocado, sliced
1/2 cup bbq sauce, for drizzling and dipping
Heat a skillet on medium-low heat and add 1/2 tablespoon olive oil. Add sliced onions with a pinch of salt and let caramelize, stirring occasionally. Cook for about 8-10 minutes, then turn off heat and set aside.
While onions are caramelizing, brush mushrooms with remaining olive oil and sprinkle both sides with pepper, paprika, onion and chili powder. Heat a skillet ( or a grill) on medium heat and cook until mushrooms are juicy and tender – about 5 minutes on each side. With 1-2 minutes remaining, add a slice of gouda on top to melt.
Assemble sliders by placing the mushroom on the bun, then top with onions, avocado, and a hefty drizzle of bbq sauce.
Note: if you can’t find slider buns in your local store, just buy dinner rolls. I did this for years before grocery stores actually started selling slider buns!