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These mouthwatering portabella sliders were created by Chef Derek Sarno and are perfect for barbecues and cookouts. Choose one or all six distinct flavor profiles: BBQ, Curry, Italian, Steak, Porky and Nacho.
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Ingredients
Scale
BASE RECIPE
- 12 portabellas (2 per flavor)
- Olive oil
- Sea salt flakes
BBQ-SEASONED SLIDERS with Quick Pickles
- 2 portabella mushrooms, roasted and seasoned
- 2 medium soft buns, toasted
- 2 tbsp mayo
- 2 tbsp BBQ sauce
- 1 small red onion, thinly sliced
- For Quick Pickles:
- 3/4 large cucumber, thinly sliced rounds
- 2 tbsp vinegar
- 1 tsp agave nectar or powdered sugar
- 1 Bird’s Eye Chili, finely chopped
CURRY-INSPIRED SLIDERS
- 2 portabellas, roasted and seasoned
- 2 medium soft buns, toasted
- 2 tbsp non-dairy Greek yogurt
- 4 tbsp masala curry blend seasoning
- 3 tbsp mayo
- 1 red onion, thinly shaved
- 2 tomato slices
- 1 handful alfalfa sprouts
ITALIAN-INSPIRED PORTABELLA SLIDERS
- 2 portabellas, roasted and seasoned
- 2 medium soft buns, toasted
- 1 tbsp olive oil
- 1 tbsp Italian seasoning blend
- 1 tsp granulated garlic
- 1 handful arugula/rocket
- Pesto Mayo Dressing:
- 3 tbsp mayo
- Small handful fresh basil
- 1 tbsp toasted pine nuts
- 1 tbsp nutritional yeast (or Wicked Garlic Herb Nooch)
- 1 toasted garlic clove
- Salt to taste
STEAK-SEASONED PORTABELLA SLIDERS
- 2 portabellas, roasted and seasoned
- 2 medium soft buns, toasted
- 2 tbsp steak blend seasoning
- 2 tbsp mayo
- 1 tsp black pepper
- 1 garlic clove, toasted and peeled
- Small handful of baby spinach, wilted
- 1 small red onion, shaved super thin
- 2 slices tomato
PORKY-SEASONED PORTABELLA SLIDERS
- 2 portabellas, roasted and seasoned
- 2 medium soft buns, toasted
- 1/4 cabbage, shaved for coleslaw
- 1 small carrot, grated
- 3 tbsp mayo
- 2 tbsp BBQ blend seasoning
- 3 tbsp vinegar
- 1 tsp Dijon mustard
- 1 tsp agave or powdered sugar
- 1 tsp celery salt
NACHO-INSPIRED PORTABELLA SLIDERS
- 2 portabellas, roasted and seasoned
- 2 medium soft buns, toasted
- 6 corn tortilla chips
- 6 pickled jalapeno slices
- 2 tbsp jalapeno pickle juice
- 1 tbsp olive oil
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp coriander
- 1 red onion, thinly shaved
- 2 tomato slices
- 1 avocado, sliced
Instructions
BASE RECIPE
- Preheat the oven to 200°C/400°F with convection setting.
- Clean Portabella mushrooms by gently brushing off debris and trimming stems.
- Roasting: Place mushrooms top side down on a baking sheet, drizzle olive oil and sprinkle sea salt. Roast for 12-15 minutes until tender and juicy. Allow to cool.
- Marinate mushrooms in chosen seasoning for 15 minutes or overnight for enhanced flavor.
BBQ-SEASONED SLIDERS with Quick Pickles
- Marinate/Season: Drizzle roasted portabella mushrooms with olive oil, BBQ Blend Seasoning, and toss. Marinate for 15 minutes.
- Grill mushrooms until tender. Toast buns on the grill.
- Prepare Quick Pickles: Combine vinegar, agave, cucumber, and Bird’s Eye Chili. Marinate for 15 minutes.
- Assemble: Spread mayo and BBQ sauce on buns. Place grilled portabella, red onion, and quick pickles on buns.
CURRY-INSPIRED SLIDERS
- Season portabellas: Combine roasted portabellas with yogurt and curry blend seasoning. Grill and toast buns.
- Prepare dressing: Mix mayo with 2 tbsp of curry seasoning.
- Assemble: Spread curry dressing on buns. Layer portabellas, red onion, tomato slices, and alfalfa sprouts.
ITALIAN-INSPIRED PORTABELLA SLIDERS
- Season portabellas: Combine roasted portabellas with Italian seasoning and granulated garlic. Grill and toast buns.
- Prepare dressing: Grind basil, pine nuts, and garlic; mix with mayo. Add salt.
- Assemble: Layer dressing on buns, add tomato slice, arugula tossed with olive oil, and grilled portabella.
STEAK-SEASONED PORTABELLA SLIDERS
- Season portabellas: Drizzle olive oil, add steak blend seasoning and black pepper. Grill and toast buns.
- Garlic-Spinach-Mayo: In a mortar, smash garlic, add spinach, and mayo. Season with salt and pepper.
- Assemble: Layer garlic-spinach-mayo on buns, add portabella, tomato, and red onion.
PORKY-SEASONED PORTABELLA SLIDERS
- Season portabellas: Drizzle olive oil, add BBQ sauce. Grill and toast buns.
- Coleslaw topper: Combine vinegar, agave, mayo, Dijon mustard, and celery salt. Add cabbage and carrot. Season as needed.
- Assemble: Spread mayo on buns, add portabella, and a generous portion of coleslaw.
NACHO-INSPIRED PORTABELLA SLIDERS
- Season portabellas: Drizzle olive oil, add cumin, chili powder, and coriander. Grill and toast buns.
- Dressing: Grind tortilla chips and pickled jalapenos, mix with mayo.
- Assemble: Spread tortilla dressing on buns, layer avocado, red onion, tomato, and portabella.
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