Baby bellas are often positioned as a stand-in for beef burgers, especially in vegetarian cooking. That framing isn’t wrong, both the texture and depth of flavor hold their own, but it undersells what they do well on their own. Cooked properly, they’re substantial enough to satisfy without trying to imitate anything else.
Add sweet onions cooked down until soft, sharp cheddar, a restrained hit of sriracha, and baby bellas finished with balsamic, and the filling lands somewhere between earthy and rich, with enough heft to sit comfortably inside a soft slider bun.
Cleaning the mushrooms:
Mushrooms are rarely as clean as they look unless your store carries pre-washed ones. Rinse them briefly under cold running water and use a small vegetable brush to remove any grit from the surface—an old toothbrush works just as well. Baby bellas usually don’t have the tough stems you find on full-size portobellos, but if any feel woody, it’s best to remove them and use only the caps.
Tip:
Don’t throw those stems away. They’re useful for building a vegetable stock and work especially well in mushroom-based soups.
Baby Bella Mushroom and Caramelized Onion Sliders
Total Time: 20 mins
Yield: Serves 2
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Description
Baby Bella mushroom slider sandwich with heap of sweet caramelized onions some melted cheddar dash of sriracha and some greens make this a pure veg delight.
Ingredients
- 8 oz (225 g) baby bella mushrooms (about 10–12 mushrooms)
- 2 tbsp aged balsamic vinegar, plus more if needed
- 1 very large (about 2 cups / 300 g) red onion, sliced into rings
- 2 slices (about 2 oz / 60 g) sharp cheddar cheese
- 2 slider buns (or other small buns)
- 1 loosely packed cup (30 g) mixed greens (Boston lettuce, arugula, frisée, or similar)
- 2 tbsp olive oil
- Salt, to taste
- A pinch sugar
- Black pepper, to taste
- A small amount sriracha
Instructions
- Prepare the mushrooms. Wash the baby bella mushrooms under cold running water and clean off any grit. Pat dry thoroughly and slice thinly. Set aside.
- Caramelize the onions. Heat about half of the olive oil in a wide pan over medium heat. Add the onion rings and cook for about 10 minutes, stirring occasionally, until softened.
- Season with salt and a small pinch of sugar.
- Continue cooking, stirring from time to time, for another 15–20 minutes. If the pan dries out too quickly, add a small splash of water.
- Lower the heat slightly toward the end and allow the onions to take on deeper color without burning. Total cooking time is about 30 minutes. The onions can be made ahead.
- Cook the mushrooms. Heat the remaining olive oil in a separate pan over medium heat. Add the sliced mushrooms and cook until they release their moisture and begin to darken. Season with black pepper.
- Keep the heat controlled to avoid scorching. Deglaze the pan with balsamic vinegar and continue cooking for about 5 minutes, turning the mushrooms to coat evenly. Taste and adjust salt if needed. Total mushroom cooking time is about 10 minutes.
- Assemble the sliders. Warm the slider buns on a griddle or in a dry pan. While the mushrooms are still hot, divide them into two portions and place a slice of cheddar on each, allowing it to melt from the residual heat.
- Arrange the sliders with the bottom bun first, followed by greens, the mushroom and cheese mixture, caramelized onions, and a restrained amount of sriracha. Finish with the top bun and serve immediately.
- Prep Time: 5 mins
- Cook Time: 15 mins
Category: Main
Method: Grilling
Cuisine: American
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Nick Barnard’s Gourmet Burger
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