Portobello Sliders

Want another slider recipe? Yeah, I know, I know.  I’m posting two sliders back to back, but it’s Labor Day Weekend, and I figured another vegetarian (and this one is vegan-friendly) recipe might be helpful for you when planning your weekend party-going festivities.

This one is super simple.  And definitely grill-friendly.  A simple olive oil marinade (I went with the basics here, but you can adjust the seasoning of the marinade to your liking.)  I added a smoked paprika because this seems to give the mushrooms a little bit more of that “meaty” flavor, but you could any spice combination that you want.  As far as toppings go, I modeled the burgers after one of those big fast food chains:  a little chopped onion/dill pickle relish, yellow mustard, and a nice generous helping of ooey-gooey-melty American cheese. But, the possibilities here are endless. Served between a pretzel roll, these won’t last long.

Hope you all have a great Labor Day Weekend!

 

Portobello Sliders

Servings: about 8-9 sliders

Ingredients

8 ounces portobello mushooms (I went for a container that had mushroom caps about the size of the palm of my hand-there were about 8-9 caps in the container.  They will cook down a bit, so pick a size that you prefer.), cleaned and gills removed

1/4 cup extra-virgin olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon smoked paprika

Pretzel rolls, lightly toasted

For the toppings:  cheese, mustard, chopped dill pickles, onions (your choice!)

Instructions

1. In a small bowl, whisk together the olive oil, salt, pepper, and smoked paprika until combined.

2. Place the mushroom caps on a rimmed baking sheet.

3. Using a silicone brush, gently and generously brush the marinade onto the tops of the mushrooms, turn them over, and brush the undersides of the mushrooms.  Let sit at room temperature for about 10-15 minutes.

4. Meanwhile, preheat your grill or grill pan.

5. Place the mushrooms, gill side up, on the grill or grill pan and cook until softened, about 3-4 minutes.

6. Flip the mushrooms over, gill side down, and cook for another 1-2 minutes.

7. If using cheese, add the cheese to the tops of the mushrooms at this point, and continue cooking for another 1-2 minutes, until the mushrooms are cooked through and the cheese is melted.

8. Assemble the burgers as desired.

 

Source:  A Curvy Carrot original.

 

 

September 2, 2012 - 9:33 pm

Chung-Ah | Damn Delicious - There is nothing wrong with posting 2 slider recipes in a row! I say bring it on! :)

Can’t wait to try these bad boys. I don’t think I’ve ever tried a vegetarian burger before so this is absolutely perfect for me.

Happy Labor Day!

September 3, 2012 - 3:55 am

Ann P. - I love portobello burgers! I bet they would taste even more amazing on these pretzel rolls, which I am addicted to!

September 4, 2012 - 2:59 pm

DessertForTwo - These look scrumtious! What a great viggie meal that pleases everyone :)

September 6, 2012 - 9:06 pm

Patricia - Ooo!! Yummy, yummy! These look great!

September 7, 2012 - 10:32 am

Javelin Warrior - Wow, these sliders look phenomenal! I’m normally not a huge fan of portobello mushrooms, but I’d eat these any day! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations…

September 25, 2012 - 10:51 am

Robin Shatto - Where do u get the pretzel buns

September 25, 2012 - 11:09 am

srlacy - Hi Robin-

I found them at my local grocery store (it might be a Milwaukee thing).

January 14, 2013 - 9:56 pm

T - These are great. I didn’t have smokey paprika, but an online site suggested mixing 2 parts regular paprika with one part cumin. The sliders were tasty. I will look for smokey paprika. According to Bobby Flay on tv, it’s a hot and trendy seasoning right now. I didn’t have pretzel buns, but a small whole grain slider type roll tasted just fine with them. Thanks for the recipe.

May 1, 2013 - 2:24 pm

Portobello Sliders - [...] For recipe visit:  thecurvycarrot.com [...]

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