Grilled Portobello Sliders Recipe

Name: Grilled Portobello Sliders
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 whole Portobello Mushroom Caps; 7 Tablespoons Basalmic Vinegar, Divided; 3 Tablespoons Olive Oil; 4 cups Fresh Bread Crumbs; 2- 1/2 cups Shredded Mozzarella Cheese; ⅔ cups Shredded Parmesan Cheese; 5 cloves Garlic, Chopped, Divided; 1/4 cups Chopped Green Onion; ⅛ teaspoons Salt; ⅛ teaspoons Cracked Pepper; 1/2 teaspoons Italian Seasoning; 6 strips Bacon; ⅓ cups Finely Chopped Yellow Onion; 1/2 cups Finely Chopped Red Bell Pepper; 3 cups Chopped, Packed Spinach; 3 Tablespoons Chicken Stock

Servings: persons

12 whole Portobello Mushroom Caps
7 Tablespoons Basalmic Vinegar, Divided
3 Tablespoons Olive Oil
4 cups Fresh Bread Crumbs
2- 1/2 cups Shredded Mozzarella Cheese
⅔ cups Shredded Parmesan Cheese
5 cloves Garlic, Chopped, Divided
1/4 cups Chopped Green Onion
⅛ teaspoons Salt
⅛ teaspoons Cracked Pepper
1/2 teaspoons Italian Seasoning
6 strips Bacon
⅓ cups Finely Chopped Yellow Onion
1/2 cups Finely Chopped Red Bell Pepper
3 cups Chopped, Packed Spinach
3 Tablespoons Chicken Stock

1
1.
2
Clean mushroom caps; removing gills and stems.
3
Set in a glass baking dish and drizzle with 4 tablespoons of basalmic vinegar and olive oil.
4
Set aside.
5
2.
6
In a large bowl, gently mix breadcrumbs, cheeses, half the garlic, green onions, and seasonings.
7
Set aside.
8
4.
9
Chop bacon into small pieces and cook over medium-high heat until crispy.
10
Remove bacon to a paper towel.
11
5.
12
Add chopped onion, remaining garlic, and red bell pepper to the bacon drippings.
13
Saute until onion is soft.
14
6.
15
Add spinach to the saute pan and cook over medium heat until it wilts.
16
7.
17
Add stock to the spinach mixture and cook until liquid is heated through.
18
8.
19
Gently mix spinach mixture and bacon into breadcrumbs and cheese.
20
9.
21
Drizzle the remaining balsamic vinegar over the stuffing; mix gently.
22
10.
23
Gently pack slider tops with stuffing, about 1/4 cup each.
24
11.
25
Grill sliders for 10-15 minutes over medium heat.
26
12.
27
Remove sliders from the grill with a spatula.
28
Let sit for 5 minutes before serving.
29
Serve these with linguini tossed with warm chicken stock, olive oil, and grated lemon zest.
30
And a glass of Chianti.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 whole Portobello Mushroom Caps, 7 Tablespoons Basalmic Vinegar, Divided, 3 Tablespoons Olive Oil, 4 cups Fresh Bread Crumbs, and more.

Yes, Grilled Portobello Sliders falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Portobello Sliders

How did you like this recipe?

Frequently Asked Questions