BBQ portabella sliders

Photo by Latasha M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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!

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: