How long does bbq portobello pretzel sliders [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can bbq portobello pretzel sliders [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is bbq portobello pretzel sliders [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does bbq portobello pretzel sliders [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is bbq portobello pretzel sliders [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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BBQ Portobello Pretzel Sliders
[Vegan]

AB By: Anna Bannister

Author Bio

Anna Bannister is the brains (see: hunger) behind On The DF — a food, travel,... Read More

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BBQ Portobello Pretzel Sliders [Vegan]

Dairy Free

Juicy, grilled Portobello mushrooms on toasted pretzel slider buns with avocado, barbecue sauce, caramelized onions, and a sprinkle of red pepper flakes. Let's not forget melty vegan cheese, either. They're light, flavorful, and slightly spicy — all at the same time. Can't take the heat? Just leave out the spicy... Read More

Ingredients You Need for BBQ Portobello Pretzel Sliders [Vegan]

1 red onion, thinly sliced
1/2-1 tablespoon extra virgin olive oil, divided
A pinch of sea salt and black pepper
6 Baby Portobello mushrooms
1 teaspoon paprika
1 teaspoon onion powder
6 slices of dairy-free American cheese
6 pretzel slider buns, sliced into halves
3/4 cup fresh arugula
1 tomato, sliced
1 avocado, sliced
1/3 cup barbecue sauce
Red pepper flakes (optional)

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How to Prepare BBQ Portobello Pretzel Sliders [Vegan]

Combine red onion and 1 tablespoon extra virgin olive oil in a skillet and cook over low heat. Add in a pinch of sea salt and let caramelize for about 15-20 minutes, stirring occasionally; set aside.
While the onions are caramelizing, brush mushrooms with remaining 1/2 tablespoon olive oil and sprinkle with paprika, onion powder, sea salt, and black pepper. Heat a grill or skillet to medium heat, then cook mushrooms for about 5 minutes on each side, or until they’re juicy and tender. At the 7-minute mark, add on the slices of dairy-free American cheese and watch them melt.
Once the mushrooms are done, set them to the side to cool off a bit. While they cool, toast up the slider buns by placing them on the grill for 2-3 minutes.
Now, assemble the sliders! It goes like this: bottom bun, arugula, cheesy portobello, sliced tomato, caramelized onions, sliced avocado, a dollop of your favorite barbecue sauce, a sprinkle of red pepper flakes (optional), and the top bun.
Though best when fresh, store sliders in an airtight container in the refrigerator for an additional day or two. Toast them back up in the oven at 350°F for 5-7 minutes or quickly heat them in the microwave for 1-2 minutes.