Aren’t burgers just cuter, and let’s go with even tastier, when they are in slider version? Well these little portobello mushroom sliders are no different. They hit the grill after having a portobello burger marinade bath in honey and chipotle sauce, just to be topped with a mustard coleslaw. Yeah, you heard (okay well, read) that right. A little twist on your traditional coleslaw recipe, but no worries it’s just as creamy. Plus it’s also a super easy coleslaw recipe ta’boot. Side note, do you say ta’boot? Or is it a Canadian-Michigander thing, aka a just me thing?
These bbq portobello sliders are perfect for a summer meal, but can easily turn into portobello burgers on the stove via a grill pan or even in a skillet if need be. They won’t have that robust smokey flavor that you get off the bbq but delicious nonetheless. *Afterthought: you could probably add a little liquid smoke to your marinade if you aren’t able to grill. Ya? I think so.* And if sliders aren’t your thing, you can leave the portobello mushrooms whole and just have a big ole mushroomy burger on your hand.
Don’t miss out on these vegan grilled portobello mushroom sliders, they are a hit!
**Oh hey! If you make any of Noming’s recipes, be sure to snap a photo and share them on twitter or instagram with #nomingthrulife so that the rest of us Nom’ers can see too! **
Looking for something else to do with that can of chipotle peppers? Check out these Chipotle Sweet Potato & Black Bean Enchiladas with Avocado Cream!
- 6-8 slider buns (gluten free, if desired), toasted*
- For the portobellos:
- 4 large portobello mushrooms cleaned and gills removed
- 1/4 cup grapeseed oil
- 3 tablespoons adobo sauce from canned chipotle peppers
- 1 tablespoon honey (vegan, if desired), maple syrup or brown rice syrup
- 1 garlic clove, pressed
- 1/2 tablespoon Bragg liquid aminos
- dash of chili powder
- salt & pepper to taste
- For the slaw:
- 8 ounces coleslaw mix
- 1-2 green onions, thinly sliced
- scant 1/3 cup Just Mayo
- 1 tablespoon grainy mustard**
- 1 – 1 1/2 teaspoons apple cider vinegar
- salt & pepper to taste
- In a small mixing bowl whisk marinade ingredients together. In a resealable plastic bag place the mushrooms in single layer if possible, pour the marinade onto the mushrooms and push the marinade around to cover the mushrooms completely. Let marinade overnight, or as long as possible if using the same day.
- In a large mixing bowl mix all coleslaw ingredients together, cover and refrigerate while portobellos cook. Coleslaw can be made in advance that same day.
- Heat grill to medium heat. Place the portobellos on the grill reserving the marinade. Cook portobellos until tender while occasionally basting with reserved marinade, approximately 5-10 minutes per side.
- When ready to assemble, cut portobellos into quarters, dipping into any remaining marinade, and place desired amount on bottom bun (we used two slices per slider), followed by a sizeable dollop of coleslaw and the top bun. Enjoy immediately.