Baby Bella Sliders
Most vegetables are grill-friendly, but mushrooms are especially tasty. Try these mushroom mini-burgers as an appetizer or light lunch!
TOTAL TIME:20 min.
- 1 small yellow onion, sliced thinly
- 1Â½ - 2 Tbsp. oil
- 1 clove garlic, finely minced
- Â¼ tsp. fresh-ground black pepper, or more to taste
- Â½ tsp. Worcestershire sauce
- 1 tsp. soy sauce
- 8 large baby bella mushrooms, 2" or more in diameter
- 8 slider buns or dinner rolls
Light your grill and bring it to a medium-high cooking temperature of about 400Â° F. While it heats, place a small skillet over a low-to-moderate burner. Add Â½ tablespoon of oil and the thinly sliced onion to the skillet and cook it gently, stirring frequently, while you prepare the rest of the ingredients. Take the skillet from the heat once the onions have wilted and become pale golden in color.
Place the minced garlic on a cutting board and drag the flat of a knife blade across it repeatedly, at a slight angle, until it’s crushed to a paste. Scrape up the paste and put it into a small mixing bowl, along with the pepper, Worcestershire sauce, soy and remaining oil. Whisk the mixture until it’s well blended.
Remove the stems from the baby bellas and set aside. Toss the caps in the oil and garlic mixture until they’re well coated. Transfer the mushroom caps to the hottest part of your grill and cook for 3-5 minutes per side, or until soft and well marked by the grill. While they’re cooking, split the buns and arrange them around the cooler edges of the grate to toast.
Assemble the “sliders” by placing one baby bella on each bottom bun, then topping it with some of the fried onions. Serve two per person, with your choice of condiments and side dishes.