Uploaded September 2023 | Updated September 2026, 2 weeks ago
Grilled Portabella Sliders 6 Amazing Ways!
Mouthwatering, restaurant quality Portobello Mushroom sliders, celebrating their meaty, umami-rich qualities. You can prepare each distinct flavor profile individually, offering flexibility and customization. This guide takes you through the entire process, from cleaning and roasting to seasoning and grilling, to create a symphony of flavors and textures. These sliders are perfect for barbecues and cookouts, and they can elevate catering and restaurant menus. With these tips and techniques, you'll craft exceptionally delicious Portobello sliders.
Sponsored by mushroomcouncil.com/recipes/portabella-mushroom-sliders-6-ways
00:00 Intro
O0:25 First Roast
00:54 Seasonings
02:28 Quickest Pickles
03:00 NACHO Inspired Dressing
03:30 Garlic Spinach Dressing
04:22 Italian Pesto Dressing
04:58 Curry Mayo
05:08 FAST Cole Slaw
06:33 STEAKY
06:40 BBQ
06:44 CURRY
06:50 NACHO
06:56 ITALIAN
07:00 PORKY
Grilled Slider Assortment (Makes 12 Sliders)
Ingredients:
12 Portabellas (2 per flavor)
Olive oil
Sea Salt flakes
Instructions:
Preheat the oven to 200°C/400°F with convection setting.
Clean Portabella mushrooms by gently brushing off debris and trimming stems.
Roasting: Place mushrooms top side down on a baking sheet, drizzle olive oil and sprinkle sea salt. Roast for 12-15 minutes until tender and juicy. Allow to cool.
Marinate mushrooms in chosen seasoning for 15 minutes or overnight for enhanced flavor.
BBQ-SEASONED with Quick Pickles
Ingredients:
2 Portabella Mushrooms (roasted)
2 Medium Soft Buns (toasted)
2 tbsp Mayo
2 tbsp BBQ Sauce
1 Small Red Onion (thinly sliced)
For Quick Pickles:
¾ Large Cucumber (thinly sliced rounds)
2 tbsp Vinegar
1 tsp Agave nectar or powdered sugar
1 Bird's Eye Chili (finely chopped)
Instructions:
Marinate/Season: Drizzle roasted Portabella mushrooms with olive oil, BBQ Blend Seasoning, and toss. Marinate for 15 minutes.
Grill mushrooms until tender. Toast buns on the grill.
Prepare Quick Pickles: Combine vinegar, agave, cucumber, and Bird's Eye Chili. Marinate for 15 minutes.
Assemble: Spread mayo and BBQ sauce on buns. Place grilled Portabella, red onion, and quick pickles on buns.
CURRY INSPIRED
Ingredients:
2 Portabellas (roasted and seasoned)
2 Medium-Size Soft Buns (toasted)
2 tbsp Non-Dairy Greek Yogurt
4 tbsp Masala Curry Blend Seasoning
3 tbsp Mayo
1 Red Onion (thinly shaved)
2 Tomato Slices
1 Handful Alfalfa Sprouts
Instructions:
Season Portabellas: Combine roasted Portabellas with yogurt and curry blend seasoning. Grill and toast buns.
Prepare Dressing: Mix mayo with 2 tbsp of curry seasoning.
ITALIAN INSPIRED
Ingredients:
2 Portabellas (roasted and seasoned)
2 Medium-Size Soft Buns (toasted)
1 tbsp Olive Oil
1 tbsp Italian Seasoning Blend
1 tsp Granulated Garlic
1 Handful Arugula/Rocket
Pesto Mayo Dressing:
3 tbsp Mayo
Small Handful Fresh Basil
1 tbsp Toasted Pine Nuts
1 tbsp Nutritional Yeast (or Wicked Garlic Herb Nooch)
1 Toasted Garlic Clove
Salt to taste
Instructions:
Season Portabellas: Combine roasted Portabellas with Italian seasoning and granulated garlic. Grill and toast buns.
Prepare Dressing: Grind basil, pine nuts, and garlic; mix with mayo. Add salt.
STEAK SEASONED
Ingredients:
2 Portabellas (roasted and seasoned)
2 Medium-Size Soft Buns (toasted)
2 tbsp Steak Blend Seasoning
2 tbsp Mayo
1 tsp Black Pepper
1 Garlic Clove (toasted and peeled)
Small handful of Baby Spinach (wilted)
1 Small Red Onion (shaved super thin)
2 Slices Tomato
Instructions:
Drizzle olive oil, add Steak Blend Seasoning and black pepper. Grill and toast buns.
Garlic-Spinach-Mayo: In a mortar, smash garlic, add spinach, and mayo. Season with salt and pepper.
PORKY SEASONED
Ingredients:
2 Portabellas (roasted and seasoned)
2 Medium-Size Soft Buns (toasted)
¼ Cabbage (shaved for coleslaw)
1 Small Carrot (grated)
3 tbsp Mayo
2 tbsp BBQ Sauce
3 tbsp Vinegar
1 tsp Dijon Mustard
1 tsp Agave or powdered sugar
1 tsp Celery Salt
Instructions:
Season Portabellas: Drizzle olive oil, add BBQ Blend Seasoning. Grill and toast buns.
Coleslaw Topper: Combine vinegar, agave, mayo, Dijon mustard, and celery salt. Add cabbage and carrot. Season as needed.
NACHO INSPIRED PORTABELLA SLIDERS
Ingredients:
2 Portabellas (roasted and seasoned)
2 Medium-Size Soft Buns (toasted)
6 Corn Tortilla Chips
6 Pickled Jalapeno Slices
2 tbsp Jalapeno Pickle Juice
1 tbsp Olive Oil
1 tbsp Cumin
1 tbsp Chili Powder
1 tsp Coriander
1 Red Onion (thinly shaved)
2 Tomato Slices
1 Avocado (sliced)
Instructions:
Season Portabellas: Drizzle olive oil, add Cumin, Chili Powder, and Coriander. Grill and toast buns.
Dressing: Grind tortilla chips and pickled jalapenos, mix with mayo.
Assemble: Spread tortilla dressing on buns, layer avocado, red onion, tomato, and Portabella.
Grilled Portabella Sliders 6 Amazing Ways!
Mouthwatering, restaurant quality Portobello Mushroom sliders, celebrating their meaty, umami-rich qualities. You can prepare each distinct flavor profile individually, offering flexibility and customization. This guide takes you through the entire process, from cleaning and roasting to seasoning and grilling, to create a symphony of flavors and textures. These sliders are perfect for barbecues and cookouts, and they can elevate catering and restaurant menus. With these tips and techniques, you'll craft exceptionally delicious Portobello sliders.
Sponsored by mushroomcouncil.com/recipes/portabella-mushroom-sliders-6-ways
00:00 Intro
O0:25 First Roast
00:54 Seasonings
02:28 Quickest Pickles
03:00 NACHO Inspired Dressing
03:30 Garlic Spinach Dressing
04:22 Italian Pesto Dressing
04:58 Curry Mayo
05:08 FAST Cole Slaw
06:33 STEAKY
06:40 BBQ
06:44 CURRY
06:50 NACHO
06:56 ITALIAN
07:00 PORKY
Grilled Slider Assortment (Makes 12 Sliders)
Ingredients:
12 Portabellas (2 per flavor)
Olive oil
Sea Salt flakes
Instructions:
Preheat the oven to 200°C/400°F with convection setting.
Clean Portabella mushrooms by gently brushing off debris and trimming stems.
Roasting: Place mushrooms top side down on a baking sheet, drizzle olive oil and sprinkle sea salt. Roast for 12-15 minutes until tender and juicy. Allow to cool.
Marinate mushrooms in chosen seasoning for 15 minutes or overnight for enhanced flavor.
BBQ-SEASONED with Quick Pickles
Ingredients:
2 Portabella Mushrooms (roasted)
2 Medium Soft Buns (toasted)
2 tbsp Mayo
2 tbsp BBQ Sauce
1 Small Red Onion (thinly sliced)
For Quick Pickles:
¾ Large Cucumber (thinly sliced rounds)
2 tbsp Vinegar
1 tsp Agave nectar or powdered sugar
1 Bird's Eye Chili (finely chopped)
Instructions:
Marinate/Season: Drizzle roasted Portabella mushrooms with olive oil, BBQ Blend Seasoning, and toss. Marinate for 15 minutes.
Grill mushrooms until tender. Toast buns on the grill.
Prepare Quick Pickles: Combine vinegar, agave, cucumber, and Bird's Eye Chili. Marinate for 15 minutes.
Assemble: Spread mayo and BBQ sauce on buns. Place grilled Portabella, red onion, and quick pickles on buns.
CURRY INSPIRED
Ingredients:
2 Portabellas (roasted and seasoned)
2 Medium-Size Soft Buns (toasted)
2 tbsp Non-Dairy Greek Yogurt
4 tbsp Masala Curry Blend Seasoning
3 tbsp Mayo
1 Red Onion (thinly shaved)
2 Tomato Slices
1 Handful Alfalfa Sprouts
Instructions:
Season Portabellas: Combine roasted Portabellas with yogurt and curry blend seasoning. Grill and toast buns.
Prepare Dressing: Mix mayo with 2 tbsp of curry seasoning.
ITALIAN INSPIRED
Ingredients:
2 Portabellas (roasted and seasoned)
2 Medium-Size Soft Buns (toasted)
1 tbsp Olive Oil
1 tbsp Italian Seasoning Blend
1 tsp Granulated Garlic
1 Handful Arugula/Rocket
Pesto Mayo Dressing:
3 tbsp Mayo
Small Handful Fresh Basil
1 tbsp Toasted Pine Nuts
1 tbsp Nutritional Yeast (or Wicked Garlic Herb Nooch)
1 Toasted Garlic Clove
Salt to taste
Instructions:
Season Portabellas: Combine roasted Portabellas with Italian seasoning and granulated garlic. Grill and toast buns.
Prepare Dressing: Grind basil, pine nuts, and garlic; mix with mayo. Add salt.
STEAK SEASONED
Ingredients:
2 Portabellas (roasted and seasoned)
2 Medium-Size Soft Buns (toasted)
2 tbsp Steak Blend Seasoning
2 tbsp Mayo
1 tsp Black Pepper
1 Garlic Clove (toasted and peeled)
Small handful of Baby Spinach (wilted)
1 Small Red Onion (shaved super thin)
2 Slices Tomato
Instructions:
Drizzle olive oil, add Steak Blend Seasoning and black pepper. Grill and toast buns.
Garlic-Spinach-Mayo: In a mortar, smash garlic, add spinach, and mayo. Season with salt and pepper.
PORKY SEASONED
Ingredients:
2 Portabellas (roasted and seasoned)
2 Medium-Size Soft Buns (toasted)
¼ Cabbage (shaved for coleslaw)
1 Small Carrot (grated)
3 tbsp Mayo
2 tbsp BBQ Sauce
3 tbsp Vinegar
1 tsp Dijon Mustard
1 tsp Agave or powdered sugar
1 tsp Celery Salt
Instructions:
Season Portabellas: Drizzle olive oil, add BBQ Blend Seasoning. Grill and toast buns.
Coleslaw Topper: Combine vinegar, agave, mayo, Dijon mustard, and celery salt. Add cabbage and carrot. Season as needed.
NACHO INSPIRED PORTABELLA SLIDERS
Ingredients:
2 Portabellas (roasted and seasoned)
2 Medium-Size Soft Buns (toasted)
6 Corn Tortilla Chips
6 Pickled Jalapeno Slices
2 tbsp Jalapeno Pickle Juice
1 tbsp Olive Oil
1 tbsp Cumin
1 tbsp Chili Powder
1 tsp Coriander
1 Red Onion (thinly shaved)
2 Tomato Slices
1 Avocado (sliced)
Instructions:
Season Portabellas: Drizzle olive oil, add Cumin, Chili Powder, and Coriander. Grill and toast buns.
Dressing: Grind tortilla chips and pickled jalapenos, mix with mayo.
Assemble: Spread tortilla dressing on buns, layer avocado, red onion, tomato, and Portabella.
