BBQ Portobello Sliders.
I love dinner right now. Like… really love dinner.
I thought you should know.
In fact, I might just eat dinner for breakfast today. Tomorrow too.
In between bites of cake and massive meltdowns related to the 16 ice cream cones I consumed in the last 8 days, I managed to make the dinner of all dinners.
And dinner has a vegetable. Again!
Isn’t it exciting how in two days time I’ve posted a dish with veggies that aren’t really veggies and am acting like I’m the biggest veggie lover of all time? Yes yes. I think so too.
I made these fun guys Sunday night in a regular size. But everything tastes better in a mini version, so I made them again. And again!
Too bad my dinner of all dinners still wasn’t dinnery enough for the meat-inhaling husband of all meat-inhaling husbands. He looked on with envy and dripping drool but refused to bite the bullet because his meat-inhaling man brain took over. He almost ate one as an appetizer but then decided he “didn’t want to waste the calories” and instead had two pepperoni pizza-stuffed soft pretzels made in the microwave while he grilled 3 chicken breasts smothered in Louisiana Lickers. Riddle me that.
Oh well. You won’t hear me complain about a food surplus.
Normally I would tell you that the most ridiculously scrumptious part of these sliders is that gooey gouda rectangle slipping off the top, but not today friends. What sets these babies apart are the mini sourdough rolls that I decided to grab last minute, tossing the whole wheat buns to the side like a big bad stalk of broccoli. Chewy on the outside and soft on the inside, these buns chomped the baby bellas right up just like Pac-man.
So did I.
- 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.
Seriously considering running to the store to make these for breakfast. Not even joking.