Portobello Mushroom Sliders
Learn how to make juicy, flavorful Portobello mushroom sliders with this easy vegan recipe. A perfect plant-based alternative to burgers!
Ingredients
For the Portobello Mushrooms:
- 4 large Portobello mushroom caps cleaned and stems removed
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the Sliders:
- 4 mini burger buns vegan or gluten-free option
- 4 slices vegan cheese optional
- ½ cup caramelized onions
- ½ cup fresh lettuce leaves
- 1 large tomato sliced
- ¼ cup avocado spread or vegan mayo
Instructions
- Use a damp paper towel to gently clean the Portobello mushrooms.
- Remove the stems and scrape out the gills (optional for a milder flavor).
- Lightly score the tops of the mushrooms to help absorb the marinade.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
- Brush both sides of the mushrooms with the marinade and let them sit for at least 15-20 minutes.
- Grill Method: Heat a grill to medium and grill for 3-4 minutes per side until tender.
- Pan-Sear Method: Heat a skillet over medium heat and cook the mushrooms for 4-5 minutes per side.
- Oven-Bake Method: Preheat the oven to 375°F (190°C) and roast for 20 minutes, flipping halfway.
- Toast the slider buns for extra texture.
- Spread avocado or vegan mayo on the bottom bun.
- Add lettuce, tomato, and the grilled Portobello mushroom.
- Top with caramelized onions and vegan cheese (if using).
- Finish with the top bun and serve immediately!
Notes
- Marinate Longer: Letting the mushrooms marinate for 30+ minutes enhances the flavor.
- Extra Smoky Flavor: Use a grill pan or smoked paprika for a deeper smoky taste.
- Gluten-Free Option: Swap out the buns for lettuce wraps or gluten-free buns.
- Add Spice: For heat, drizzle with sriracha mayo or add sliced jalapeños.