These BBQ Portobello Sliders are a flavor-packed twist on a classic favorite, perfect for any gathering or weeknight treat. Juicy, marinated portobello mushrooms are grilled to smoky perfection, offering a meaty texture that’s both satisfying and wholesome. Topped with tangy BBQ sauce, crisp lettuce, and creamy melted cheese, each bite is a harmony of bold, savory, and fresh flavors. Ready in just 30 minutes, they’re a quick yet impressive dish that will leave everyone reaching for seconds.
The combination of smoky, charred mushrooms and the sweet, sticky BBQ glaze creates a mouthwatering experience that’s hard to resist. Served on soft slider buns, these mini sandwiches are easy to handle and bursting with umami richness. Whether you’re a vegetarian or just looking to switch things up, these sliders are a crowd-pleaser that prove simplicity can be spectacular. Perfect for summer cookouts or cozy dinners, they’re a delicious way to enjoy the best of BBQ without the fuss.
What You’ll Need for BBQ Portobello Sliders?
- 4 portobello mushroom caps (trim or cut to fit slider buns)
- Slider buns of your choice (brioche, whole wheat, or gluten-free)
- Fixings of your choice: sprouts, onion, tomato, avocado, blue cheese, etc.
- For the BBQ sauce:
- 1 teaspoon olive oil
- ¼ onion, grated
- 1 clove garlic, minced
- ¾ cup ketchup
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup (or honey as a substitute)
- 1 tablespoon Worcestershire sauce (use vegan brand if preferred)
- ½ to 1 teaspoon sriracha or hot sauce (adjust to taste)
- Salt and pepper, to taste
How to Make BBQ Portobello Sliders
- Make the BBQ sauce: In a small saucepan, heat olive oil over medium heat. Add grated onion and minced garlic. Cook until translucent, about 2-3 minutes.
- Add remaining sauce ingredients: Stir in ketchup, Dijon mustard, apple cider vinegar, maple syrup, Worcestershire sauce, sriracha, salt, and pepper. Increase heat if needed to bring to a gentle bubble, then reduce to a simmer. Let it thicken for 5-10 minutes, stirring occasionally. Taste and adjust sweetness, spice, or salt as desired.
- Prepare the mushrooms: Trim or cut portobello caps to fit your slider buns. For variety, you can cut some into strips or squares.
- Marinate the mushrooms: Liberally brush both sides of the mushrooms with the BBQ sauce. Let them marinate for at least 15 minutes, up to 30 minutes.
- Cook the mushrooms: Preheat your broiler or grill. If using a broiler, place mushrooms on a baking sheet and broil for 3-5 minutes per side (adjust based on your broiler’s heat). If grilling, cook for a few minutes per side until tender and slightly charred.
- Assemble the sliders: Brush the cooked mushrooms with additional BBQ sauce. Place them on slider buns and top with your favorite fixings. Serve immediately and enjoy!
Sauce and Topping Ideas to Elevate Your Sliders
For a tangy twist, try adding a splash of balsamic vinegar to the BBQ sauce or swap maple syrup for honey. Toppings like caramelized onions, pickled jalapeños, or avocado slices can add layers of flavor. If you’re feeling adventurous, a dollop of garlic aioli or spicy mayo can take these sliders to the next level.
Quick and Easy Serving Suggestions
Pair your BBQ Portobello Sliders with sweet potato fries, coleslaw, or a fresh garden salad for a complete meal. For a casual gathering, serve them on a platter with a variety of fixings so everyone can customize their slider. Don’t forget a side of extra BBQ sauce for dipping!
Time-Saving Tips for Busy Cooks
Prep the BBQ sauce ahead of time and store it in the fridge for up to 3 days. You can also marinate the mushrooms the night before to save time. If you’re short on time, skip the marinating step and simply brush the mushrooms with sauce before and after cooking—they’ll still be delicious!
Storage and Reheating Made Simple
Store leftover sliders in an airtight container in the fridge for up to 2 days. To reheat, warm the mushrooms in a skillet over medium heat or pop them in the oven at 350°F for 5-7 minutes. Avoid microwaving to keep the texture intact. The sauce can be stored separately and reheated gently on the stovetop.
Recipe Variations to Mix It Up
Swap portobellos for king oyster mushrooms or zucchini slices for a different twist. For a gluten-free option, use lettuce wraps instead of buns. If you’re not a fan of spicy, skip the sriracha and add a pinch of smoked paprika for a smoky flavor instead.
BBQ Portobello Sliders
Ingredients
Main Ingredients
- 4 portobello mushroom caps
- buns of your choice
- fixings of your choice: (sprouts, onion, tomato avocado, blue cheese, etc)
For the Sauce
- 1 teaspoon olive oil
- 1/4 onion, grated
- 1 clove garlic, minced
- 3/4 cup ketchup
- 2 tablespoons dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon worcestershire (I use the vegan brand)
- 1/2 to 1 teaspoon sriracha or hot sauce
- salt and pepper, to taste
Instructions
- Make the sauce. In a small saucepan, heat oil. Add onion and garlic. Stir until translucent. Stir in the rest of the ingredients. If the mixure is not already bubbling, increase heat. As soon as it bubbles, reduce to a simmer. Let it reduce and thicken (5-10 minutes), stirring occasionally. Taste and adjust seasonings to your liking – sweetness, spice level, salt, etc.
- Depending on the size of your portobello’s, either trim to fit the size of your slider bun, or cut into strips. (To make slider-sized burgers and not waste mushroom scraps, I made some of both – cut squares like the one pictured, and made others with mushroom strips).
- Liberally brush both sides of the mushrooms with the sauce and let them marinade for at least 15 minutes, up to 30.
- Heat broiler or grill, cook mushrooms, flipping halfway through. (the time will completely depend on the heat of your broiler or grill). Grill should be a few minutes per side, I broiled mine in the oven for about 3-5 minutes per side. I have a really hot broiler.
- When mushrooms are done cooking, brush with more sauce and serve with whatever fixings you like.