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I’m obsessed with dinner lately. Like — really obsessed.
I might even eat dinner for breakfast today. And tomorrow.
Between bites of cake and dealing with a meltdown after consuming far too much ice cream, I put together what might be the dinner of all dinners.
And yes — it includes a vegetable. Again.
In two days I’ve posted a dish where mushrooms get to play the main role, and I’m pretending to be the world’s biggest veggie fan. Guilty as charged.
I made these on Sunday in a regular size, but everything tastes better mini — so I made them again in slider form. Multiple times.
My meat-loving husband watched with envy but refused to dive in; his brain insisted on something meaty. He almost tried one as an appetizer, then opted for microwave-stuffed pretzels and grilled chicken instead. I won’t complain about the extra food lying around.
Normally I’d rave about the gooey gouda melting over the mushrooms, but what truly made these sliders stand out were the mini sourdough rolls I grabbed last-minute. Chewy on the outside and soft inside, they framed the baby bellas perfectly.
BBQ Portobello Sliders
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Ingredients
- 6 baby portobello stuffing mushrooms
- 6 slider buns
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 red onion, sliced
- 2–3 ounces gouda, sliced into squares
- 1 avocado, sliced
- 1/2 cup BBQ sauce, for drizzling and dipping
Instructions
- Heat a skillet over medium-low and add 1/2 tablespoon olive oil. Add sliced onions with a pinch of salt and let them caramelize, stirring occasionally, about 8–10 minutes. Remove from heat and set aside.
- Brush mushrooms with the remaining olive oil and season both sides with black pepper, smoked paprika, onion powder, and chili powder. Heat a skillet or grill over medium and cook mushrooms until juicy and tender, about 5 minutes per side. Add a slice of gouda in the last 1–2 minutes to melt.
- Assemble sliders: place a mushroom on each bun, top with caramelized onions, avocado slices, and a generous drizzle of BBQ sauce. Serve warm.
Notes
If you can’t find slider buns, dinner rolls work just fine — I used those for years before slider buns became common.
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Seriously considering running to the store to make these for breakfast. Not even joking.