Balsamic Portobello Mushroom Sliders

Closeup of a balsamic portobella slider topped with mozzarella, tomato and basil

Balsamic Portobello Mushroom Sliders

Whether you are looking for a vegetarian slider or want a lighter option to serve at your next party, these balsamic mushroom sliders are a keeper. Easy to assemble and can be made in advance, these sliders are full on flavor!

Course Appetizers

Cuisine Mediterranean

Keyword portabella sliders, portobello mushroom sliders, portobello sliders, vegetarian sliders

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 216kcal

Author Laura Bashar | Family Spice

Ingredients

8 baby portabella mushrooms
3 tablespoon extra virgin olive oil
3 tablespoon balsamic vinegar
¼ teaspoon salt
⅛ teaspoon ground black pepper
8 Hawaiian rolls
6 oz goat cheese cut into 8 even slices
2 Roma tomatoes sliced thickly
8 leaves of fresh basil

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Instructions

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 tablespoon olive oil, 2 tablespoon 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 then add a slice of tomato.
In a small bowl whisk together remaining 1 tablespoon olive oil and 1 tablespoon 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.

Notes

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.

TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days. You can reheat them gently in the microwave or toaster oven.

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