BBQ Portobello Sliders Recipe

Portobello mushroom caps: Large, meaty mushrooms that serve as the main 'patty' for the sliders.

BBQ sauce: A tangy and sweet sauce that adds flavor to the grilled mushrooms.

Slider buns: Small buns that are perfect for making mini sandwiches.

Prepared coleslaw: A crunchy and creamy topping that adds texture and flavor.

Olive oil: Used to brush the mushrooms before grilling to keep them moist.

Salt: Enhances the natural flavors of the mushrooms.

Black pepper: Adds a bit of spice and depth to the seasoning.

When grilling portobello mushrooms, make sure to clean them thoroughly with a damp cloth or paper towel to remove any dirt. Avoid soaking them in water as they can absorb too much moisture and become soggy. Brushing them with olive oil not only helps in seasoning but also prevents them from sticking to the grill. For an extra layer of flavor, consider marinating the mushrooms in the bbq sauce for 15-20 minutes before grilling. This allows the sauce to penetrate deeper into the mushrooms, enhancing their taste.

• portobello mushroom caps - Substitute with eggplant slices: Eggplant has a similar texture and can absorb flavors well, making it a good alternative for the meaty texture of portobello mushrooms.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce offers a sweet and savory flavor profile that can complement the other ingredients similarly to BBQ sauce.

• slider buns - Substitute with whole wheat buns: Whole wheat buns provide a healthier option with more fiber while still maintaining the structure needed for sliders.

• prepared coleslaw - Substitute with sliced avocado: Avocado adds a creamy texture and rich flavor, offering a fresh alternative to coleslaw.

• olive oil - Substitute with coconut oil: Coconut oil can provide a slightly sweet and nutty flavor, and it works well for grilling or sautéing.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, which can enhance the overall taste of the dish.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, offering a different but complementary flavor to the dish.

• Allow the portobello mushroom caps to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled mushrooms in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the coleslaw separately in another airtight container to maintain its crunchiness.
• Keep the slider buns in a resealable plastic bag or airtight container to keep them fresh.
• Refrigerate all components for up to 3 days. When ready to serve, reheat the mushrooms in a skillet over medium heat until warmed through.
• For freezing, wrap each cooled mushroom cap individually in plastic wrap, then place them in a freezer-safe bag. This prevents freezer burn and keeps them fresh.
• Freeze the portobello mushroom caps for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Avoid freezing coleslaw as it can become watery and lose its texture.
• If you must freeze the slider buns, wrap them in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature before toasting.
• To reassemble, toast the thawed buns on a skillet or grill, reheat the mushrooms, and add fresh coleslaw before serving.

• Preheat your oven to 350°F. Place the portobello mushroom caps on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until warmed through.

• If you prefer a quicker method, use the microwave. Place the mushroom caps on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they don't overcook.

• For a stovetop option, heat a non-stick skillet over medium heat. Add a splash of olive oil and place the mushroom caps in the skillet. Cover with a lid and heat for about 3-5 minutes, flipping halfway through.

• To reheat the slider buns, wrap them in aluminum foil and place in a preheated oven at 350°F for about 5 minutes. Alternatively, you can toast them in a skillet over medium heat for 1-2 minutes on each side.

• For the coleslaw, it's best to serve it fresh. However, if you need to reheat it, do so gently in the microwave on low power for 30 seconds to 1 minute, just until it's slightly warmed but not hot.

• Grill: Used to cook the portobello mushroom caps to achieve a smoky flavor and tender texture.

• Basting brush: Essential for brushing olive oil and BBQ sauce onto the mushroom caps.

• Tongs: Handy for flipping the mushroom caps on the grill without damaging them.

• Knife: Necessary for removing the stems from the portobello mushroom caps if not already done.

• Cutting board: Provides a stable surface for preparing the mushrooms.

• Measuring spoons: Used to measure out the salt, pepper, and olive oil accurately.

• Measuring cup: Used to measure the BBQ sauce.

• Mixing bowl: Useful for holding the prepared coleslaw.

• Spatula: Ideal for toasting and handling the slider buns on the grill.

• Plate: To place the grilled mushrooms and toasted buns before assembling the sliders.

• Serving platter: Perfect for presenting the assembled sliders.

Pre-make coleslaw: Prepare the coleslaw in advance and store it in the fridge to save time on assembly.

Use store-bought bbq sauce: Opt for a high-quality bbq sauce from the store to avoid making it from scratch.

Preheat the grill: Ensure your grill is preheated to medium-high heat before you start cooking to reduce waiting time.

Prep mushrooms ahead: Clean and season the portobello mushroom caps earlier in the day to streamline the grilling process.

Toast buns together: Toast all slider buns simultaneously on the grill to save a few extra minutes.