Saturday, September 22, 2012

BBQ Portobello Sliders

BBQ Portobello Sliders
makes 6 sliders

6 baby portobello 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 (I used daiya vegan pepper-jack cheese)
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.
Recipe by Photos by Laura Spears iphone :)


  1. Oh my goodness ... these look so good (my mouth is actually watering). I'm having so much fun browsing through your vegan recipes ... and can't wait to try most of them! So glad that you found me on Goodreads ... I love your blog! :-)

    1. Thank you! I am glad you are enjoying them!


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