BBQ Mushroom Sliders
With their tangy barbecue mushrooms, rich pimento cheese, and crunchy pickles, these miniature
sandwiches are packed full of Southern-style goodness.
2 cups grated sharp cheddar cheese
2 oz. reduced-fat cream cheese
4 oz. jarred pimento peppers, drained
1 tsp. hot sauce
½ tsp. garlic powder
½ tsp. vegan Worcestershire sauce
¼ tsp. ground black pepper
3 Tbs. reduced-fat mayonnaise
2 Tbs. vegetable oil
1 medium onion, finely diced (1 ½ cups)
6 large portobello mushroom caps, stems and gills removed, halved and thinly sliced
½ cup prepared barbecue sauce
16 slider rolls
32 bread and butter pickle slices, plus extra for garnish, optional
1 To make Pimento Cheese: Mash together all ingredients with fork in small bowl. Set aside.
2 To make BBQ Mushrooms: Heat oil in large skillet over medium-high heat. Add onion, and
2 minutes. Add mushrooms, and cook 8 minutes, or until mushrooms are tender. Remove from
heat, stir in barbecue sauce, and set aside.
3 To make Sliders: Spread 1 Tbs. Pimento Cheese and 1 Tbs. BBQ Mushrooms on bottom of
roll. Top with two pickle slices and close with top of bun.
Serving Size: per slider
Carbohydrate Content: 26 g
Cholesterol Content: 15 mg
Fat Content: 9 g
Fiber Content: 1 g
Protein Content: 7 g
Saturated Fat Content: 4 g
Sodium Content: 292 mg
Sugar Content: 8 g