BBQ’d Portobello Sliders – Eat With Your Eyes


Ingredients: 8 Baby Portobello Mushrooms, stems removed,1 ½ Tbs. Olive Oil, divided,2 Tbs. Not-S0-Classic BBQ Rub,2 medium Yellow, White, or Red Onions, thinly sliced,1 tsp. Herbes de Provence,½ cup prepared* Barbecue Sauce,½ cup Arugula,8 Mini Whole-wheat Dinner Rolls

  1. Toss mushrooms in bowl with Tbs. Olive Oil and the Not-So-Classic BBQ Rub. Stir to combine. Set aside.
  2. Heat remaining 1 Tbs. oil in large skillet over medium heat.
  3. Add onions and Herbes de Provence, and cook 30 minutes, or until caramelized, stirring occasionally.
  4. Remove from heat, and season with salt and pepper, if desired.
  5. When the onions have about 10 minutes to go, heat grill or grill topper over medium-high heat. Rub grate or grill topper with vegetable oil.
  6. Place mushrooms stem-side down on grill.
  7. Brush mushroom tops with barbecue sauce, and grill 3 to 4 minutes, or until soft and charred around the edges.
  8. Flip, and grill 4 minutes more.
  9. Meanwhile, warm buns (rolls) on grill.
  10. Spread barbecue sauce on bottom buns, then top each with 1 mushroom, sauted onions, a small handful of arugula, and top bun.
  11. Now watch as the meat lovers enjoy.
  12. * If time is not an issue, I would suggest preparing your own BBQ sauce. Store-bought sauces often have corn-syrup, tons of sodium, and/or other less-than-pleasant additives in them. However, if you prefer to buy a bottle, please check the ingredients and at least make sure there is no corn-syrup in it. The taste is far superior and the health benefits are as well.


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