Grilled Mushroom Sliders

A La Kocinera Original Recipe


6 slider buns

6 baby portobello mushrooms, caps brushed clean with a damp paper towel and stems removed

1 1/2 teaspoons extra-virgin olive oil

1 teaspoon Worcestershire sauce

pinch of brown sugar

pinch of ground cayenne pepper

pinch of salt, to taste

freshly-ground black pepper, to taste

6 small slices smoked gouda cheese

3 roma or campari tomatoes, sliced

lettuce of choice, torn into small pieces

mayonnaise, ketchup, and mustard, to taste

 

In a bowl toss the mushroom caps with olive oil, Worcestershire sauce, brown sugar, cayenne pepper, salt, and black pepper. Set aside.

Heat a grill pan over medium-high heat and brush with olive oil. Once heated, open the slider buns and grill until toasted. Set aside.

Place the mushroom caps on the grill, cap side down, and grill for 3-5 minutes, until slightly softened and grill marks appear. Flip and continue to grill for another few minutes, until the mushroom caps are softened. Place a slice of smoked gouda cheese on top of each mushroom cap and allow to melt as they continue to cook. Set aside.

To assemble, spread mayonnaise, mustard, or ketchup (or whatever sauce you like) on a slider bun, then top with a mushroom cap with cheese. Add whatever else you’d like, in this case I add a slice of campari tomato and some torn lettuce. Repeat this process for the other 5 sliders.

Serve immediately. This recipe can easily be doubled or tripled to make a set of appetizers.