Description
Sweet caramelized onions and melted cheddar cheese top savory portabella mushrooms in these delightful vegetarian sliders. A dash of sriracha adds a kick!
Ingredients
Units
Scale
- 1 box (approximately 10-12 mushrooms) Baby portabella mushrooms
- 2 tbsp or more Balsamic vinegar (aged)
- 2 cups (473 ml) Red onion (cut into rings)
- 2 Sharp cheddar cheese slices
- 2 Slider buns (or any other buns)
- few Boston lettuce, rocket leaves and frissee or any other greens Greens
- Salt, sugar and pepper
- a dash of Sriracha sauce
- 2 tbsp (30 ml) Olive oil
Instructions
- Wash the baby portabella mushrooms under cold running water and clean them thoroughly. Pat them dry and thinly slice them.
- Caramelizing the onions
- Heat some olive oil in a pan.
- Cut the onions into rings and add them to the pan. Let them sweat for about 10 minutes over medium heat.
- Sprinkle salt and sugar over the onions to help with caramelization. Stir occasionally. If they dry out, sprinkle with a little water.
- After 20 minutes, lower the heat and let the onions stick to the bottom slightly before stirring. Continue until nicely caramelized (about 30 minutes total).
- Making the mushroom melt
- In another pan, heat some olive oil. Once simmering, add the sliced mushrooms.
- Let the mushrooms sweat for a few minutes.
- Once the mushrooms start changing color, add black pepper powder. Take care not to burn them.
- Deglaze the pan with balsamic vinegar and let the mushrooms soak up the flavor for another 5 minutes.
- Check for seasoning; add salt if needed. The mushrooms will be fully cooked in 10 minutes.
- Meanwhile, warm the buns on a griddle.
- While the mushrooms are still warm, separate them into servings and top with cheddar cheese slices (extra sharp cheddar is recommended).
- Let the cheese melt on top of the mushrooms.
- Arrange the buns on a serving plate and add greens.
- Assemble the sandwich: base bun, greens, mushroom melt, caramelized onions, and a dash of Sriracha sauce.
- Serve immediately.
Notes
- For deeper caramelization, add a pinch of brown sugar to the onions.
- Substitute Gruyere or Monterey Jack cheese for the cheddar.
- Store leftover caramelized onions in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Sandwich
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 350
- Sugar: 10
- Sodium: 500
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
- Cholesterol: 20