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20 button mushrooms, stems separated and minced
1 tablespoon Haddar Kosher Salt, divided
pepper, to taste
1 tablespoon Tonnelli Worcestershire Sauce
1 tablespoon olive oil
1 pound ground meat
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon garlic powder
1/4 teaspoon freshly ground pepper
1 beaten egg
1/2 cup Gefen Bread Crumbs
Gefen BBQ Sauce or other bottled barbecue sauce
10 fresh basil leaves
2 plum tomatoes, thinly sliced (10 slices total)
fresh rosemary, for garnish
Preheat oven to 350 degrees Fahrenheit.
Salt and pepper the mushroom caps (reserve the stems). Drizzle with Worcestershire sauce. Spray with non-stick cooking spray or drizzle with a little olive oil. Bake uncovered for 25 minutes, then remove from oven.
Combine ground meat, spices, bread crumbs, egg, and minced mushroom stems. Form into small patties the same size as the mushroom caps. Grill burgers indoors using a grill pan, on an outdoor grill, or bake uncovered in oven for 15 minutes per side.
Spread barbecue sauce on the insides of two mushroom caps.
Layer burger on top of one mushroom cap and top with basil leaf, slice of tomato, and another mushroom cap. Top with a sprig of rosemary. Continue until all sliders are assembled.
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question: mini mushroom sliders Can this be made in advance and frozen?
I think that the mushrooms would get watery. Prepare the hamburgers and freeze to save time. But put together day of.