bbq portobello sliders
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- salt and pepper to taste
- 2 tablespoons maple syrup
- 1 teaspoon olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons dijon mustard
- 3/4 cup ketchup
- 1 clove of garlic minced
- 4 portobello mushroom caps
- buns of your choice
- fixings of your choice: (sprouts onion, tomato avocado, blue cheese, etc)
- 1/4 onion, grated
- 1 tablespoon worcestershire (i use the vegan brand)
- 1/2 to 1 teaspoon sriracha or hot sauce
- Carbohydrate 11.8219697810421 g
- Cholesterol 0 mg
- Fat 0.596353237042185 g
- Fiber 1.09499910178549 g
- Protein 2.14049478194362 g
- Saturated Fat 0.0663536210210692 g
- Serving Size 1 1 Serving (99g)
- Sodium 406.989775395185 mg
- Sugar 10.7269706792566 g
- Trans Fat 0.0944072180912885 g
- Calories 54 calories
Make the sauce. In a small saucepan, heat oil. Add onion and garlic. Stir until translucent. Stir in the rest of the ingredients. If the mixure is not already bubbling, increase heat. As soon as it bubbles, reduce to a simmer. Let it reduce and thicken (5-10 minutes), stirring occasionally. Taste and adjust seasonings to your liking - sweetness, spice level, salt, etc.Depending on the size of your portobello's, either trim to fit the size of your slider bun, or cut into strips. (To make slider-sized burgers and not waste mushroom scraps, I made some of both - cut squares like the one pictured, and made others with mushroom strips).Liberally brush both sides of the mushrooms with the sauce and let them marinade for at least 15 minutes, up to 30.Heat broiler or grill, cook mushrooms, flipping halfway through. (the time will completely depend on the heat of your broiler or grill). Grill should be a few minutes per side, I broiled mine in the oven for about 3-5 minutes per side. I have a really hot broiler.When mushrooms are done cooking, brush with more sauce and serve with whatever fixings you like.
