Gluten-Free Portobello Sliders

These bite-size burgers complete any tailgating party.

Gluten-free biscuits provide a sturdy and delicious bun for these sandwiches, but you can use any small gluten-free sandwich roll. You can cook these mushrooms on a skillet, grill pan, or grill.

Makes 6 sandwiches

What You Need:
6 3- or 4-inch-diameter portobello mushroom caps
Olive oil or canola oil for pan or grill
3/4 cup barbecue sauce (see recipe)
6 gluten-free biscuits or buns
1 cup caramelized onions (see recipe)

What You Do:

  1. Using back of a spoon, remove gills from mushrooms. With a damp towel or a mushroom brush, clean mushrooms. With a fork, score front and back of mushrooms.
  2. Lightly brush pan or grill with oil to prevent sticking. Over medium heat, preheat pan or grill. On hot surface, place mushrooms gill-side down. Brush top with barbecue sauce and cook 2 minutes. Turn mushroom over, brush underside with barbecue sauce and cook 2 minutes more. Turn mushroom over again and brush top with more barbecue sauce. Cook until tender, another 1 to 2 minutes. Repeat with remaining mushrooms.
  3. Using a serrated knife, slice a biscuit horizontally.
  4. Put a mushroom on bottom of biscuit, then add sauce and onions. Cover with biscuit top.
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