Balsamic Portobello Sliders

Sometimes you just need a light lunch or a small bite and these Balsamic Portobello Sliders will definitely satisfy both!

Balsamic Portabella Sliders by

It’s funny, but you never know what you will find at discount stores. I went to Big Lots last week to look for birthday goodies for my princess’s upcoming birthday party. They sell food items, too, sometimes crackers that are going to expire in a couple months. But, since my kids will a box inhale in one sitting, it’s not a problem for us. That’s where I found these cute slider buns. Twelve Sara Lee Whole Wheat Buns for $1. Score!

First I made some Turkey Sliders (recipe to be posted later) and then I decided to make some portobello sliders. The baby portabellas work perfectly for these fun-sized buns. I tossed the baby bellas with some olive oil and balsamic vinegar and roasted them until they were starting to caramelize. I topped them with goat cheese, a thick slice of juicy Roma tomatoes and a fat leaf of basil. Drizzled it all with some balsamic and EVOO and we couldn’t stop munching on these.

Balsamic Portabella Sliders by

Just in time for football season and watching the big game!

Balsamic Portabella Sliders

Here's a mouth-watering vegetarian alternative to the traditional beef-burger-slider. Just the right size to pop into your mouth while watching the big game! Recipe by Laura Bashar of Family Spice


  • 8 baby portabella mushrooms
  • 3 TBS extra virgin olive oil
  • 3 TBS balsamic vinegar, red
  • 1/4 tsp salt
  • 1/8 tsp black pepper, ground
  • 8 small dinner rolls, or mini hamburger buns
  • 6 oz goat cheese, cut into 8 even slices
  • 2 Roma tomatoes, sliced thickly
  • 8 leaves of basil, fresh


  1. Preheat oven to 400ºF.
  2. With a paper towel wipe clean and discard the stems of:
    • 8 baby portabella mushrooms
  3. Using a small spoon, carefully scoop out gills inside the mushrooms and discard.
  4. In a large bowl whisk together:
    • 2 TBS extra virgin olive oil
    • 2 TBS balsamic vinegar, red
    • 1/4 tsp salt
    • 1/8 tsp black pepper, ground
  5. Place mushroom caps in the balsamic mixture and toss to thoroughly coat.
  6. Put mushrooms on a broiler pan bowl-side up, and place in the oven.
  7. Cook until mushrooms have started to caramelize, about 20 minutes.
  8. Remove from the oven and pour out juices that have pooled inside of the mushroom caps.
  9. On a serving platter, place the bottom halves of:
    • 8 small dinner rolls , or mini hamburger buns
  10. Place mushroom caps on top of the bread, with the bowl of the mushroom facing up.
  11. Divide evenly and place inside each mushroom:
    • 6 oz goat cheese , cut into 8 even slices
  12. On top of the goat cheese, divide evenly among the sandwiches:
    • 2 Roma tomatoes , sliced thickly
  13. In a small bowl whisk together:
    • 1 TBS extra virgin olive oil
    • 1 TBS balsamic vinegar, red
  14. Drizzle balsamic mixture evenly over the tomato slices on each sandwich..
  15. Divide evenly among the sliders with:
    • 8 leaves of basil, fresh
  16. Place dinner roll tops over the basil and serve warm or room temperature.


Serving Suggestions: Great as an appetizer or a meal! Serve with a side of olive oil and balsamic vinegar for dipping! You can also use your favorite Balsamic Salad Dressing, too.

Prep Time:

Yield: Serves 4

Cook Time:

Balsamic Portabella Sliders Detail

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