Portobello Mushroom Sliders are a tasty vegetarian burger option for summer. The mushrooms are tossed with a smoky marinade and loaded with caramelized onions and vegan aioli. Serve on a vegan pretzel bun for an epic burger experience.
These portobello sliders are kind of like a mix of a sloppy joe, a burger, and a slider.
They are small like sliders (though you can use a regular bun too).
And they aren't quite a patty, but they are less sloppy than sloppy joes.
Yet these mushroom sliders are a distinct and delicious recipe! Mushrooms are one of my favorite foods to cook with because they have SO much flavor. Mushrooms always add so much to a recipe, and in this dish they get to be the star of the show.
You could make this recipe with any type of mushroom. But I think portobellos are best because they have even more flavor than more generic white button mushrooms or even baby bella / cremini mushrooms.
Portobellos also have a more meaty texture. They are tougher and will feel more like you are biting into a burger when you eat a portobello slider.
Step 1. Slice the portobello mushrooms into 1/8" thick strips. If your mushrooms are longer than your slider buns, slice the strips in half or thirds.
Step 2. In a large bowl, toss the sliced portobellos with the soy sauce, red wine vinegar, maple syrup, dijon mustard, and liquid smoke. Set aside to marinate 10-15 minutes while you prepare the onion and aioli.
Step 3. Meanwhile heat the onion and salt with 2 tablespoons of vegetable broth in a large non-stick pan over medium heat. Cook for 8-10 minutes, until the onion is soft. Add another few tablespoons of vegetable broth after a few minutes of cooking. Once the onion is reduced in size and very soft, remove from the pan and set aside.
Step 4. Make the aioli. In a small bowl mix together the mayonnaise and garlic. Set aside.
Step 5. Return to the mushrooms. Add the mushrooms and any marinade liquid to the non-stick pan. Cook over medium heat for 4-6 minutes, until the mushrooms are soft.
Step 6. Assemble the siders. Spread a schmear of aioli on the bottom bun, add a small handful of greens, top with the mushrooms, then onions, and an extra drizzle of aioli. Serve and enjoy!
If you can find very small portobellos, these sliders would be great using whole mushrooms. (Like in these burgers.)
Most portobello mushrooms are pretty big, so I find that slicing works best.
These sliders have a smoky, umami flavor. Since they're made from mushrooms, they mostly taste like mushrooms!
The mushrooms have an earthy flavor. And the liquid smoke creates that meat-like smokiness.
Since these sliders don't contain meat, eggs, or dairy you're already skipping the cholesterol, saturated fat, and unhealthy hormones that might be in a regular slider.
Which is why I suggest that you make your own! When you DIY your veggie burgers, you control the ingredients. These sliders are made of mushrooms and spices. Nothing but healthy foods!
If you have leftovers, store the mushrooms separately from the slider buns and lettuce, to avoid soggy buns.
The mushrooms will keep for up to a week in the fridge.
To reheat, simply microwave or pop the mushrooms into the pan and heat on medium-low until warm.
Burgers and fries! It's a no-brainer. Try my baked sweet potato fries or purple sweet potato fries.
And check out these plant-based burger toppings:
Thank you God for these mushroom sliders. Bless us as we gather with family and friends. Amen.
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Portobello Mushroom Sliders are a tasty vegetarian burger option for summer. The mushrooms are tossed with a smoky marinade and loaded with caramelized onions and vegan aioli. Serve on a vegan pretzel bun for an epic burger experience.
Portobello Sliders
Sautéed Onion
WFPB Aioli
To Serve
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