Sometimes you just need a light lunch or a small bite and these Balsamic Portobello Sliders will definitely satisfy both! Perfect if you are eating alone or feeding a crowd!
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!
I could have made some mini burgers, but as we were having a few friends over to watch the football game, I decided to make some portobello sliders.
How to clean portobello mushrooms
Mushrooms are little sponges. When they cook they release a lot of water. If you wash mushrooms in water they will absorb more water. As a result, they will not brown or caramelize when you cook them. All of that water will get released.
The best way to clean mushrooms is with a damp paper towel. Just rub the mushrooms to clean them. I remove the stems for these slider and I prefer to scrape out the gills.
The gills of the mushroom can bring a bitter after taste when cooked. They also tend to turn whatever you are cooking black in color. Be gentle as you scoop out the gills. You do not want to break the mushrooms.
Can you grill the balsamic mushrooms?
For these sliders, I used the baby portobello mushrooms. They are still large as compared to cremini and white mushrooms and also make great stuffing mushrooms.
I roasted the mushroom caps in the oven, specifically my toaster oven because it was a small batch. You can also grill the mushrooms. Just be sure they aren’t so small that they fall between the grills and burn.
Best balsamic vinegar for mushroom sliders
I tossed the baby bellas with some olive oil and balsamic vinegar and roasted them until they were starting to caramelize. I’m very picky about my extra virgin olive oil, which you can read about here.
And for balsamic vinegar, not all are created equal. I personally like thick balsamic vinegar. Be sure to taste both the oil and the vinegar alone before cooking with it. If you like how it tastes, then by all means use it.
Balsamic vinegars also come in flavors, like raspberry, coffee and chocolate. I would recommend a fruity balsamic vinegar if you would like to use the flavored variety.
Toppings for portobello sliders
These little sliders are a pretty adaptable recipe. For cheese, I chose goat cheese but you could also use feta or fresh mozzarella. You could even grill some halloumi and add it.
I added a slice of juicy tomato to my sliders. Other veggie options include marinated bell peppers and grilled eggplant. And for herbs? I chose basil, but you can also use tarragon or mint.
The varieties are endless.
And just in time for the big game!
- 8 baby portabella mushrooms
- 3 TBS extra virgin olive oil
- 3 TBS balsamic vinegar
- ¼ tsp salt
- ⅛ tsp ground black pepper
- 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 fresh basil
- Preheat oven to 400ºF.
- With a paper towel wipe clean and discard the stems of portobello mushrooms.
- Using a small spoon, carefully scoop out gills inside the mushrooms and discard.
- In a large bowl whisk together 2 TBS olive oil, 2 TBS balsamic vinegar, salt and pepper.
- Place mushroom caps in the balsamic mixture and toss to thoroughly coat.
- Put mushrooms on a broiler pan bowl-side up, and place in the oven.
- Cook until mushrooms have started to caramelize, about 20 minutes.
- Remove from the oven and pour out juices that have pooled inside of the mushroom caps.
- On a serving platter, place the bottom halves of rolls or buns.
- Place mushroom caps on top of the bread, with the bowl of the mushroom facing up.
- Top each mushroom with a slice of goat cheese.
- Add a slice of tomato on top.
- In a small bowl whisk together remaining 1 TBS olive oil and 1 TBS balsamic vinegar.
- Drizzle balsamic mixture evenly over the tomato slices on each sandwich..
- Top with basil leave and 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. Make big burgers using large portobello mushrooms.
Amount Per Serving: Calories: 216Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 10mgSodium: 353mgCarbohydrates: 20gFiber: 2gSugar: 3gProtein: 9g
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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