Sunday, May 16, 2010

Smoky Baby Portobello Sliders

It was a beautiful day yesterday! And we finally learned to use our grill! Why not have a dinner outside? I made some Pineapple Salad and we fired up the grill.

So what were we choosing to cook last night? Portobello mushroom sliders! I was thrilled to be able to try it because it just sounds delicious - mushrooms, gouda cheese, caramelized onions, barbecue sauce, yum yum! And they did not disappoint me. In fact, they tasted remarkably similar to the sliders from Blue Sky Cafe in Bethlehem. SO similar that I kind of wonder if the restaurant has been using this recipe (seriously). Regardless, it was delicious. I used a Penzey's barbecue rub on the mushrooms and some Sweet Baby Ray's barbecue sauce. It was great. I would make this again.

sliders

Smoky Baby Portobello Sliders
Vegetarian Times, July 2009

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.

8 baby portobello mushrooms -- stems removed
3 tablespoons olive oil -- divided
2 tablespoons Classic BBQ Rub -- (see recipe)
2 medium yellow or white onions -- thinly sliced
1 teaspoon herbes de Provence
1/2 cup prepared barbecue sauce
2 ounces shredded smoked Gouda -- (3/4 cup)
8 mini challah rolls or dinner rolls

1. Toss mushrooms in bowl with 1 Tbs. olive oil and Classic BBQ Rub. Set aside.

2. Heat remaining 2 Tbs. 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, sautéed onions, and top bun.

Servings: 4

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