Smoky Baby Portobello Sliders

We’re making these for our meal management class in food prep lab, so I thought I’d give them a try first and make sure they taste good.  Boy do they!!  I made full size versions, but for class we’re going to make them as they are in the recipe- sliders.  I will definitely be making these again, and the BBQ rub is amazing!  I’m so glad the recipe made a lot because I’m going to be using that stuff on everything!  Such a delicious smokey/sweet/spicy-ness!

Here’s the recipe.  The recipe for the BBQ rub is included as well.  Take the time to make it, it’s worth it!

Smoky Baby Portobello Sliders

Ingredient List

Serves 4

• 8 baby portobello mushrooms, stems removed
• 3 Tbs. olive oil, divided   (I cut way down on the oil, I used maybe 2 tsp)
• 2 Tbs. Classic BBQ Rub (see recipe)
• 2 medium yellow or white onions, thinly sliced
• 1 tsp. herbes de Provence
• 1/2 cup prepared barbecue sauce
• 2 oz. shredded smoked Gouda (3/4 cup)
• 8 mini challah rolls or dinner rolls

Directions

1. Toss mushrooms in bowl with 1 Tbs. olive oil and Classic BBQ Rub. Set aside.
2. Heat remaining 2 Tbs. oil in large skillet over medium heat. Add onions and herbes de Provence, and cook 30 minutes, or until golden, stirring occasionally. Remove from heat, and season with salt and pepper, if desired.
3. Heat grill or grill topper over medium-high heat. Rub grate or grill topper with vegetable oil. Place mushrooms stem-side down on grill. Brush mushroom tops with barbecue sauce, and grill 3 to 4 minutes, or until soft and charred around the 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.
4. Meanwhile, warm buns on grill. Spread barbecue sauce on bottom buns, then top each with 1 mushroom, sautéed onions, and top bun.

Classic BBQ Rub

Ingredients:

1/4 cup light brown sugar
1/4 cup sweet smoked paprika
3 T ground black pepper
3 T kosher or coarse sea salt
2 tsp garlic powder
1 tsp onion powder
1 tsp celery powder
1/2 tsp cayenne pepper

Directions:

Combine all ingredients in an airtight container.  Shake well to blend.  Store in refrigerator.