RECIPE
14 INGREDIENTS5 STEPS25MIN

Portobello Mushroom Sliders

4.3
3 Ratings
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The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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A recipe for vegan sliders made using portobello mushrooms instead of meat. You no longer have to suffer through the laborious task of trimming your veggie burgers into tiny circles to get that slider experience.

25MIN

Total Cooking Time

14

Ingredients
The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
8
Small Portobello Mushrooms , washed, de-stemmed
Large Cremini Mushrooms
8
Small Slider Buns
Marinade
1/4 cup
1/4 cup
Balsamic Vinegar
1 Tbsp
Vegan Worcestershire Sauce
2 cloves
Garlic , minced
1/2 Tbsp Garlic Powder
1/2 tsp
1 Tbsp Chopped Fresh Basil
1/4 tsp
Dried Thyme
1/2 tsp
Toppings
to taste
Kimchi
(optional)
to taste
Vegan Mayo
(optional)
to taste
Your Favorite Greens
(optional)
to taste
Hot Sauce
(optional)
ADD TO MY SHOPPING LIST

Directions

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Step 1
To make the marinade, whisk Olive Oil (1/4 cup) , Balsamic Vinegar (1/4 cup) , Vegan Worcestershire Sauce (1 Tbsp) , Garlic (2 cloves) , Dried Basil (1/2 tsp) , Dried Thyme (1/4 tsp) , Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) in a bowl until well combined.
Step 2
Pour mixture over Portobello Mushrooms (8) in a plastic bag or bowl and let them marinade for 2-3 minutes, or overnight, flipping mushrooms over halfway through.
Step 3
Heat barbecue to medium-high heat and place mushrooms on grill, gill side up first.
Step 4
Let cook for 5-10 minutes on each side. The timing really depends on the heat available in your barbecue.
Step 5
When cooked and embellished with grill marks, remove from heat, place on the Slider Buns (8) and garnish with your favourite toppings - Kimchi (to taste) , Vegan Mayo (to taste) , Arugula (to taste) , Hot Sauce (to taste) , etc.

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