makes 4 sliders
2 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon red wine vinegar
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 clove garlic, minced
1/4 teaspoon ground black pepper
1/4 teaspoon fine sea salt
4 baby bella mushrooms, stemmed
4 small smoked provolone rounds (I used a small round cookie cutter to cut circles from a couple slices of cheese)
4 thin tomato slices
4 slider-sized pieces of romaine lettuce or baby spinach
4 pretzel (or other) slider buns
1. In a shallow bowl, add together the olive oil, balsamic vinegar, red wine vinegar, rosemary, thyme, garlic, pepper, and salt. Stir to combine. Add the mushrooms, and carefully toss to coat. Let marinate at room temperature for an hour, or in the fridge for up to 6 hours.
2. Preheat oven to 400. Line a baking sheet with parchment paper or aluminum foil.
3. Drain the mushrooms for 10 minutes on a wire rack placed over a bowl, and then place the mushrooms curved-side down on the lined baking sheet and roast in the oven for 10 minutes.
4. After 10 minutes, remove the mushrooms from the oven. If there is excess liquid in the caps, carefully drain into a bowl (and discard), then flip the mushrooms over and roast for an additional 10 minutes.
5. Remove the roasted mushrooms from the oven. Reduce the oven temperature to 350 degrees.
6. Remove the lining from the baking sheet. Split the buns in half. Set both halves on the baking sheet. Place a roasted mushroom curved-side up on top of each bun bottom. Top with a provolone round. Bake in the oven for about 3 minutes, or until the buns are warmed and the cheese has melted. Remove from the oven, add lettuce and tomato, and top each with the other half of the bun. Serve immediately.