These are so good that they might replace your burgers forever. Okay, so for most of you, probably not, but the next time you host a BBQ, you might decide to make these for your vegetarian friends. They are 100 times better than those mysterious veggie-burgers.
Start by making the marinade. In a large shallow dish add 1/4 cup of balsamic vinegar, 2 tbsp. of olive oil, 1/2 tsp. of garlic powder, and 2 tsp. Italian seasoning.
Next, remove the stems of about 6 medium portobello mushrooms (count on at least two per adult) and wash the caps. Place the mushroom caps in the marinade for about 10 minutes, turning them over twice. If you have leftover marinade, you can pour it over your mushrooms as they cook.
Once they have finished marinating, heat your skillet to medium high and score the tops of the mushrooms. This is important- we have made these sliders twice now and when we didn’t score the tops it was a lot harder to eat. The top skin of the portobello can be tough.
Cook for about 6-8 minutes per side, or until they are tender. Then on to your bun they go.
We ate ours with lentil humus and coleslaw, but I think they’d be even better with a red pepper and mango salsa. I was just too lazy to make it 🙂
Who ate it?
Husband- He loves them. Still likes burgers, but loves these.
Son #1- Ate the coleslaw but not the mushroom.
Son #2- Ate the purple cabbage pieces in the coleslaw and that’s it.
A friend asked me if I knew why Son #2 tried some dishes but not others. I can honestly say that I have no clue. I don’t, however, think it has much to do with me. I think he makes most of his decisions on a whim. I like that about him. He adds a little mystery to our lives.
-Mom on a veggie mission