I don’t know what I did before Pinterest. Honestly.
Last week, I was surfing around on my favorite time-suck and came across a delightful recipe for sliders…but instead of meat, these were portobello mushroom sliders. Oooooh. They looked absolutely fantastic too. Seasoned, covered in melted cheese, caramelized onion, avocado…and dripping with barbeque sauce.
So, when the crimini mushrooms I received in my CSA bin turned out to be freakishly large…I thought to myself, “Hey…I bet I can make those sliders out of these.”
The only thing I lacked would be gluten-free slider-sized buns, which I solved by baking up my own from a bread mix I had in my pantry. WINNING!
With that taken care of…I set out to make this recipe up for a light dinner after a very busy day out and about. And the results…were epic. Delicious. And I wish I had made more than just two sliders each for myself and my roommate because these were beyond super yummy. They were mushroom slider epic wonders of culinary proportions.
The original recipe came from the blog How Sweet It Is. I just adapted it to fit my dietary needs and the ingredients I had on hand.
Recipe: Gluten-Free BBQ Mushroom Sliders
Time: Prep 10 minutes; Cook 20 minutes
- 6 baby portobello stuffing mushrooms (I used really large crimini mushrooms)
- 6 slider buns (I made my own, gluten-free, using Chebe Gluten-Free All Purpose Bread Mix)
- 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 Veggie Slices Pepper Jack Flavored)
- 1 avocado, sliced
- 1/2 cup BBQ sauce, for drizzling and dipping (I used Stubbs Original BBQ Sauce)
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 cheese 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.
Yeah…it doesn’t get much easier than that. And the fact of the matter is…these are super-delicious. Honestly. I was blown away by how amazing these were. They were that perfect level of balance in flavor and the mushroom was definitely the star of the dish. The avocado was a nice addition and when mixed with the caramelized onions, the cheese, and the sauce…it made for one of the best vegetarian sandwiches I have had to date. And…this was definitely my first vegetarian and gluten-free slider dish.
I’d make this again in a heartbeat. No questions asked. Packed with flavor and not heavy like regular sliders can be. That’s the joy of using mushrooms. Delicious, light, and just filling enough.