When grilling season hits one of life’s simple pleasures is to throw a portabella mushroom on the grill and let it absorb those delicious smoky flavors. These mushroom sliders are so cute they use a dinner roll for a bun! This recipe comes to us from our friends at The Mushroom Council.
Food For Thought: Is it portabella, portabello, or portobello? All are correct! It might be confusing, but sometimes words have different spellings and pronunciations depending on where you’re from or who you ask. The Mushroom Council uses the “two a” spelling, so we’re following their lead.
Cooking Tip of the Week: If the weather’s bad or you don’t want to heat up the grill, you can cook the mushrooms on the stovetop in a sauté pan.
Conversation Starter: If you had a robot for one day what would you ask it to do?
Kid: Remove stems from portabella mushrooms and place in a large zip top bag. Add balsamic vinaigrette and lightly rub the vinaigrette into the mushrooms. Let marinate for at least 30 minutes.
Adult: Slice red onion and tomato.
Kid: Remove the mushrooms from the bag, drain and season with salt and pepper on both sides.
Adult: Heat the grill to medium and place the mushrooms gill side down. Cook for 4 minutes, flip and repeat on the other side for about 4 minutes more, or until the both mushrooms are almost cooked through. Transfer the mushrooms to the paper lined plate, gill side down. Cut each mushroom into quarters
Kid: Place each quarter on the bottom half of the dinner rolls. Top each with tomato, onion and the remaining dinner roll half and enjoy.
- 2 portabella mushrooms, stems removed
- 1/4 cup light balsamic vinaigrette
- 8 small high-fiber whole grain dinner rolls
- 8 slices red onion
- 8 slices tomato
- salt and freshly ground black pepper