Best 3 Portobello Mushroom Sliders Recipes

Succulent portobello mushrooms take center stage in these delectable sliders, offering a meaty texture and a canvas for a symphony of flavors. The earthy essence of the mushrooms harmonizes perfectly with a medley of tantalizing ingredients. From the savory richness of caramelized onions to the tangy zest of arugula, each bite is a culinary adventure. The crowning glory is a velvety garlic aioli, adding a creamy touch that elevates the sliders to gourmet status. This recipe also offers variations to suit diverse preferences, including a vegetarian patty option for those seeking a meatless indulgence. With step-by-step instructions and helpful tips, even novice cooks can create these delectable morsels that will impress any palate. So, gather your ingredients, fire up the grill, and embark on a culinary journey that celebrates the humble portobello mushroom in all its glory.

Here are our top 3 tried and tested recipes!

SUPER EASY PORTOBELLO SLIDERS

Super Easy Portobello Sliders image

Make and share this Super Easy Portobello Sliders recipe from Food.com.

Provided by erussek

Categories Lunch/Snacks

Time 30m

Yield 6 sandwiches, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

6 kaiser rolls
6 large portabella mushroom caps (or sliced baby bellas)
2 tablespoons olive oil
1/2 red bell pepper (thinly sliced)
1/4 cup dry ranch dressing mix (such as Hidden Valley brand)
1 cup arugula
6 slices provolone cheese

Steps:

Preheat oven to 350.
Toss mushrooms and pepper slices with olive oil and lightly coat with ranch dressing mix.
Place mushrooms and peppers on a shallow baking tray and place in oven until softened (approximately 10-15 minutes).
Remove mushrooms and peppers from oven, place one cap (or handful of baby bella slices) on one half of each kaiser roll, followed by the red pepper, arugula and then a slice of provolone cheese.
Lower the oven temperature to 200.
Wrap each slider individually with aluminum foil and place back into the oven until cheese is melted (approximately 5-10 minutes).
Remove sandwiches from oven, unwrap and enjoy!

Nutrition Facts : Calories 495.5, Fat 21.9, SaturatedFat 8.7, Cholesterol 29, Sodium 842.4, Carbohydrate 53.4, Fiber 4.2, Sugar 4.7, Protein 22.6

PORTABELLA MUSHROOM SLIDERS

Portabella Mushroom Sliders image

Balsamic vinegar is made from white Trebbiano grape juice. The dark color and intense, sweet flavor develops while it ages in wooden barrels. It's fat free and is a terrific way to jazz up the flavor of many foods.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1/4 cup balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried basil leaves
1/4 teaspoon garlic-pepper blend
8 portabella mushroom caps (about 3 to 4 inches in diameter)
1 cup packed baby arugula
2 small tomatoes, each cut into 4 slices
1 small avocado, pitted, peeled and thinly sliced
8 slider buns, split

Steps:

Set oven control to broil. Line rack from broiler pan with foil, pressing foil against rack. Cut slits in foil to match slits in rack; place rack on broiler pan.
In gallon-size resealable food-storage plastic bag, mix balsamic vinegar, oil, thyme, basil and garlic-pepper blend. Remove and discard stems from mushroom caps. Add mushroom caps to bag. Seal bag; turn to coat. Let stand at room temperature 15 minutes to marinate, turning bag occasionally.
Place mushroom caps stem sides up on broiler rack in broiler pan; discard any remaining marinade. Broil with tops of mushrooms about 6 inches from heat 6 to 9 minutes, turning once, until tender.
Place arugula on slider bun bottoms. Top with mushrooms, tomato slices and avocado. Top with bun tops. Secure each with toothpick if necessary.

Nutrition Facts : Calories 310, Carbohydrate 42 g, Cholesterol 0 mg, Fat 2, Fiber 6 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 12 g, TransFat 0 g

PULLED MUSHROOM SLIDERS

Pulled Mushroom Sliders image

Provided by Food Network

Categories main-dish

Time 10m

Yield 1 serving (3 sliders)

Number Of Ingredients 5

Ingredients

Olive oil, for the pan
1 cup thinly sliced portobello mushrooms (thin strips)
1/4 cup barbecue sauce
3 slider rolls
1/2 cup shredded cheese

Steps:

Add a little olive oil to a saute pan and set over medium heat. Cook the mushroom strips in the pan until wilted and caramelized, about 5 minutes. Add the barbecue sauce and stir to coat in the sauce. Divide the mushrooms among the slider rolls and top with the shredded cheese.

Tips:

Choose the right mushrooms: Look for large, firm portobello mushrooms with intact stems. Avoid any that are bruised or slimy.
Marinate the mushrooms: Marinating the mushrooms in a mixture of olive oil, balsamic vinegar, garlic, and herbs helps to tenderize them and add flavor.
Cook the mushrooms properly: Grill or pan-fry the mushrooms until they are tender and slightly charred. Be careful not to overcook them, or they will become tough.
Use a variety of toppings: The possibilities for toppings are endless. Some popular options include sautéed vegetables, cheese, bacon, and eggs.
Serve the sliders immediately: Portobello mushroom sliders are best served hot off the grill or pan. Enjoy them with your favorite sides, such as french fries, onion rings, or coleslaw.

Conclusion:

Portobello mushroom sliders are a delicious and easy-to-make vegetarian meal. They are perfect for parties, picnics, or a quick and easy weeknight dinner. With a variety of toppings to choose from, there is sure to be a portobello mushroom slider that everyone will enjoy. So next time you are looking for a meatless meal that is both flavorful and satisfying, give portobello mushroom sliders a try. You won't be disappointed!