4 Serves
45 Mins
In a mixing bowl, toss the portobello mushrooms with olive oil and barbecue seasoning until evenly coated.
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Vitamin E
3 mg / 15 mgVitamin K
77 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
140 µg / 400 µgCalcium
243 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
294 mg / 1,250 mgPotassium
824 mg / 4,700 mgSodium
298 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
6 g / 28 gSugar
23 g / 50 gSaturated Fat
14 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Heat the remaining olive oil in a large skillet over medium heat. Add the onions and Herbes de Provence, cooking for 30 minutes until deeply caramelized, stirring occasionally. Season with salt and pepper to taste.
Preheat the grill to medium-high heat and lightly coat the grate with vegetable oil. Place the mushrooms stem-side down on the grill.
Brush the mushroom tops with barbecue sauce and grill for 3 to 4 minutes until soft and charred. Flip and grill for an additional 4 minutes.
Warm the slider buns on the grill briefly. Assemble the sliders by spreading barbecue sauce on the bottom buns, then layering with a grilled mushroom, caramelized onions, and a handful of arugula.
41
g56
g22
g
