BBQ Portobello Sliders

Add some veggies to your next summer cookout with these little sandwiches! BBQ-marinated mushrooms make a delicious meal for meat-eaters and vegans alike.

bbq portabello sliders //

Summer makes me happy… long sunny days, warm nights, flip flops, juicy watermelons, waffle cones, and food with ketchup. Or in this case, BBQ sauce.

A few weeks ago, I was drooling over this post. So last weekend, for my dad and Jack, I decided to made a mushroom version. The only change I really made to the sauce was adding dijon mustard. I love ketchup… Jack hates it… so the mustard added a nice kick and kept the overall tomato-y factor in balance.

bbq portobello sliders

Serves: makes about 6 sliders
  • 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
  • ¼ onion, grated
  • 1 clove of garlic, minced
  • ¾ cup ketchup
  • 2 tablespoons dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon worcestershire (I use the vegan brand)
  • ½ to 1 teaspoon sriracha or hot sauce
  • salt and pepper, to taste
  1. 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.
  2. 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).
  3. Liberally brush both sides of the mushrooms with the sauce and let them marinade for at least 15 minutes, up to 30.
  4. 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.
  5. When mushrooms are done cooking, brush with more sauce and serve with whatever fixings you like.

sauce slightly adapted from The First Mess


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Rate this recipe (after making it):  

  1. Jamie

    I made these for my meat-eating boyfriend and we both really loved them! It was not hard to make and was really delicious! We cut them into strips and put them in ciabatta buns. I would definitely make these again!

    • Jeanine Donofrio

      so glad you both loved them!

  2. Megan from

    These look absolutely delicious! I’ve had portobello many times, but never with BBQ sauce. I don’t know why I never thought it. These are going on my list to make this summer!

  3. Julie from

    Okay – we’ve been eating portobello mushroom burgers (or just stacked w/ grilled eggplant) all week and not once did it occur to me to make it BBQ style. Yowza, I am so excited about this!

  4. WHO doesn’t like Ketchup?!? Ahem, please stand over there with the people that don’t like peanut butter….weirdos. Ha Ha! I’m kidding! (sort of). These look amazing. We’ll have them tonight. Extra ketchup on mine please!!! ((:

  5. Lovely slides, I would eat one! Mushrooms are my “meat”, but I rarely use it on burgers, well, I rarely make/or eat burgers, not my thing.

  6. Kelly from

    Summer for me = long days with family and friends, and beautiful tomatoes! It’s funny you posted this, I was just thinking of doing a version over the weekend. Looks great, love the micro’s.

  7. Mika from

    Nice recipe! I’ve seen this variation many times now, but I always somehow forget to try it… ^_^
    What I like about summer? The strong light and to be able to see the blue of the sky… ^_^

  8. bbqs are the best during summer! we would definitely use your recipe on our next beach trip! 🙂

  9. My favorite thing about summer is the Outdoors. Eating outdoors. Reading outdoors. Drinking my morning tea and journaling outdoors. There is just something magical about summer mornings and nights–

  10. kale from

    Barbeques. Totally my favorite part of summer! So this recipe is perfect.

  11. Josette

    The sauce sounds amazing, how else have you used it ?

    • jeanine

      I just made it for the first time, but I would put it on tempeh, tofu, veggie burgers…

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.