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My BigMouth Blog | A Blog by Jason Glover

Portobello Mushroom Sliders

Portobello Mushroom Sliders - Dads That Cook

By Jason Glover

DifficultyBeginner

You will not miss the meat in these vegan Portobello Mushroom Sliders! Sliced mushrooms slow roasted in a smoky-sweet sauce and topped with creamy, dairy-free, coleslaw.

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Yields12 Servings
Prep Time10 minsCook Time1 hr 5 minsTotal Time1 hr 15 mins

Mushrooms
 6 tbsp canola oil
 1 lb portobello mushrooms, cleaned and thinly sliced
 1 tbsp molasses
 1 tbsp brown sugar
 ¾ tsp smoked paprika
 ½ tsp garlic powder
 kosher salt
 freshly ground pepper
Coleslaw
 1 cup thinly sliced red and green cabbage
 ½ cup grated carrots
 ½ tsp celery seed
 1 pinch sugar
 kosher salt
 freshly ground pepper
Assembly
 12 slider buns (Udi's Gluten Free is what I used)
 pickle slices
 hot sauce

Prepare the Mushrooms
1

Preheat oven to 300°F. Line two baking sheets with parchment paper and brush each with about 1 tablespoon canola oil. Line a third baking sheet with paper towels.

2

Arrange the mushroom slices in a single layer on each of the parchment lined baking sheets and brush with the remaining oil.

3

Bake the mushrooms until softened and slightly browned, about 25-30 minutes.

4

Flip the mushrooms, rotate the pan and continue baking for about 30-35 minutes, until the mushrooms are nicely browned and the edges are crispy.

5

Remove from the oven (leave the oven on) and transfer to the paper towel lined baking sheet to dry for a few minutes.

6

In a large bowl, whisk together the soy sauce, molasses, brown sugar, paprika, and garlic powder. Toss the mushrooms in the sauce until all are well coated.

7

Return the sauces mushrooms to the baking sheets and arrange in a single layer. Season with kosher salt and a few grinds of pepper.

8

Return to the oven and bake until crisp, about 5 minutes.

Make the Coleslaw
9

Combine the cabbage and carrots in a large bowl and set aside.

10

In a separate bowl, whisk together the avocado mayonnaise, apple cider vinegar, celery seed, and sugar. Season to taste with salt and pepper.

11

Pour the dressing over the cabbage and carrots and toss until well coated. Chill until ready to serve.

Assemble the Sliders
12

Separate the slider buns and fill with the mushroom mixture. Top with coleslaw and pickles/hot sauce/desired toppings. Top with the top bun and enjoy!

Inspired by: Food Network

Ingredients

Mushrooms
 6 tbsp canola oil
 1 lb portobello mushrooms, cleaned and thinly sliced
 1 tbsp molasses
 1 tbsp brown sugar
 ¾ tsp smoked paprika
 ½ tsp garlic powder
 kosher salt
 freshly ground pepper
Coleslaw
 1 cup thinly sliced red and green cabbage
 ½ cup grated carrots
 ½ tsp celery seed
 1 pinch sugar
 kosher salt
 freshly ground pepper
Assembly
 12 slider buns (Udi's Gluten Free is what I used)
 pickle slices
 hot sauce

Directions

Prepare the Mushrooms
1

Preheat oven to 300°F. Line two baking sheets with parchment paper and brush each with about 1 tablespoon canola oil. Line a third baking sheet with paper towels.

2

Arrange the mushroom slices in a single layer on each of the parchment lined baking sheets and brush with the remaining oil.

3

Bake the mushrooms until softened and slightly browned, about 25-30 minutes.

4

Flip the mushrooms, rotate the pan and continue baking for about 30-35 minutes, until the mushrooms are nicely browned and the edges are crispy.

5

Remove from the oven (leave the oven on) and transfer to the paper towel lined baking sheet to dry for a few minutes.

6

In a large bowl, whisk together the soy sauce, molasses, brown sugar, paprika, and garlic powder. Toss the mushrooms in the sauce until all are well coated.

7

Return the sauces mushrooms to the baking sheets and arrange in a single layer. Season with kosher salt and a few grinds of pepper.

8

Return to the oven and bake until crisp, about 5 minutes.

Make the Coleslaw
9

Combine the cabbage and carrots in a large bowl and set aside.

10

In a separate bowl, whisk together the avocado mayonnaise, apple cider vinegar, celery seed, and sugar. Season to taste with salt and pepper.

11

Pour the dressing over the cabbage and carrots and toss until well coated. Chill until ready to serve.

Assemble the Sliders
12

Separate the slider buns and fill with the mushroom mixture. Top with coleslaw and pickles/hot sauce/desired toppings. Top with the top bun and enjoy!

Portobello Mushroom Sliders

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