Go Back
Print

BBQ Mushroom Sliders with Broccolini Slaw

With mushrooms and veggies from the market, you can make this delicious meal local.

Course Appetizer, Main Course, Salad
Keyword bbq, mushrooms, slaw, sliders, veggies
Servings 8 sliders

Ingredients

  • 1 lb locally-grown mushrooms
  • 2 Tbs extra virgin olive oil
  • 1 tsp paprika
  • 1/2 cup BBQ sauce of choice
  • bread bun of choice

Broccolini Slaw

  • 3 cups spring broccolini
  • 1 cup julienned carrots
  • 1 cup thinly sliced red cabbage
  • 1/4 cup thinly sliced red onion
  • 1/2 cup toasted sliced almonds
  • 1/3 cup dried cranberries

Dressing

  • 1/2 cup Greek or dairy-free yogurt
  • 2 Tbs apple cider vinegar
  • 2 tsp sugar
  • sea salt, to taste

Instructions

  1. Mix together the slaw ingredients in a large bowl. Whisk together the dressing ingredients and pour over the slaw. Toss to combine and set aside.

  2. Preheat the oven to 400℉.

  3. Clean the mushrooms with a damp paper towel. Using two forks, shred the stems and caps into rough pieces. Place on a parchment-lined baking sheet, drizzle with 1 Tbs oil, and sprinkle with the paprika and salt. Toss to evenly coat. Bake for 30 minutes until crispy and browned on the edges.

  4. Heat the remaining oi in a large saute pan over medium-high heat. Add the baked mushrooms to the pan and top with the BBQ sauce. Stir and cook for 3 to 5 minutes until thick and fragrant.

  5. To serve, spoon some of the mushroom mixture onto the bottom half of each bun, add some of the slaw, and top with the other bun half. Enjoy hot!