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Smoky Baby Portobello Sliders
Nb persons: 4
Yield:
Preparation time:
Total time:
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| 8 | baby portobello mushrooms, stems removed |
| 3 Tbsp | olive oil, divided |
| 2 medium | yellow onions, thinly sliced |
| 1 tsp | Herbs de Provence |
| 1/2 c | BBQ sauce |
| 3/4 cup | Gouda cheese, shredded |
| 8 | dinner rolls |
| Classic BBQ Rub | |
| 1/4 cup | light brown sugar |
| 1/4 cup | paprika |
| 3 Tbsp | black pepper |
| 3 Tbsp | salt |
| 2 tsp | garlic powder |
| 1 tsp | onion powder |
| 1 tsp | celery seed |
| 1/2 tsp | cayenne pepper |
Toss mushrooms in a bowl with 1 tbsp olive oil and classic BBQ rub. Set aside
Heat remaining 2 tbsp olive oil in a lagre skillet over medium heat. Add onions and herbs de provence, and cook 30 miutes or until golden brown, stirring occasionally. Remove from heat and season with S & P if desired.
Heat grill over medium-high heat. Rub grate with vegetable oil. Place mushrooms stem side down on grill. brush mushrooms with BBQ sauce and grill 3-4 minutes or until soft and charred around edges. Flip, and grill 3 minutes more. Divide cheese among mushrooms, placing in center of each stem side. Grill 1 minute more or until cheese is melted.
Meanwhile, warm buns on grill. Spread BBQ sauce on bottom buns and then top each with 1 mushroom, sauteed onions, and top bun
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