Smoky Baby Portobello Sliders
Big or small, portobello mushrooms make the perfect grilled "burger." Portobellos' meaty texture and rich, robust flavor take on the flavors of marinades and rubs and stay juicy and tender when grilled. The onion topping can be made up to two days ahead.
Ingredients
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8 baby portobello mushrooms, stems removed
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3 tablespoons olive oil, divided
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2 tablespoons Classic BBQ Rub
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2 medium yellow or white onions, thinly sliced
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1 teaspoon herbes de Provence
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1/2 cup prepared barbecue sauce
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2 ounces shredded smoked Gouda (3/4 cup)
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8 mini challah rolls or dinner rolls
Classic BBQ Rub
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1/4 cup light brown sugar
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1/4 cup sweet paprika
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3 tablespoons ground black pepper
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3 tablespoons kosher or coarse sea salt
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2 teaspoons garlic powder
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1 teaspoon onion powder
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1 teaspoon celery seed
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1/2 teaspoon cayenne pepper
Directions
1.
Toss mushrooms in bowl with 1 tablespoon olive oil and Classic BBQ Rub. Set aside.
2.
Heat remaining 2 tablespoons 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.
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.
4.
Meanwhile, warm buns on grill. Spread barbecue sauce on bottom buns, then top each with 1 mushroom, sauteed onions, and top bun.
Classic BBQ Rub
Combine all ingredients in small airtight container. Shake well to blend. Store in refrigerator.
Nutrition information
Calories 355, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 34 mg, Sodium 1 mg, Carbohydrate 43 g, Fiber 3 g, Protein 10 g, Sugars 16 g
Percent Daily Values are based on a 2,000 calorie diet
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