BBQ portabella sliders

BBQ portabella sliders

Photo by Latasha M.


  • 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

  • ½

    teaspoon chili powder

  • ½

    teaspoon black pepper

  • 1

    tablespoon olive oil

  • 1

    red onion, sliced

  • 2-3

    ounces gouda, sliced into squares

  • 1

    avocado, sliced

  • ½

    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!


Nutrition

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