Portobello Sliders with Basil Aioli

Bite into delicious vegan sliders with portobello steak and caramelized onions. These vegan sliders are filled with marinated Portobello steaks and caramelized onions and topped with fresh arugula and basil aioli for a satisfying quick snack or light meal.

Vegan Portobello and Caramelized Onion SlidersVegan Portobello and Caramelized Onion Sliders

Time flies, my friends. Way too quickly.

I originally created this recipe over 7 years ago! Somehow I lived my entire life in those 7 years, but one thing remained constant, My Darling Vegan. Well, “constant” is an exaggeration. The world of food blogging has changed dramatically in these 7 years and I’m amazed at how quickly it continues to evolve.

But, in an effort to keep up with the changes, I’m reviving some of my oldest and best content and making it fresh and new again just for you.

These Vegan Portobello Steak and Caramelized Onion Sliders were a favorite many years ago. It was one of the first times I discovered the wonders of portobello steak, a staple meat substitute that I now use in my Tacos, Philadelphia Cheese Steaks, steak fajitasAnd vegan roasts.

Since I love Portobello steak so much, I decided it was time to revisit them. delicious portobello sliders.

Open portobello sliders on wooden trayOpen portobello sliders on wooden tray

Ingredients and Substitutions

These portobello sliders are made with smoky marinated portobello steaks, sweet caramelized onions and basil aioli, all in a ciabatta bun. Sweet, salty and so good!

Here’s everything you’ll need.

  • Sliding buns – This recipe calls for ciabatta rolls, but any roll or slider bun will work. I love using this challah recipe for sliders.
  • Caramelized onions – For this you will need 1 large white onion and 1 tablespoon of olive oil.
  • Portobello steaks – These juicy portobello steaks require 5 simple ingredients: white cooking wine, balsamic vinegar, garlic powder, olive oil, salt.
  • Basil aioli – A combination of vegan mayonnaise, garlic and fresh basil.
  • Fresh arugula – Feel free to substitute with fresh spinach or a mix of green vegetables.
Portobello Slider on white platePortobello Slider on white plate

Disclosure: This post may contain affiliate links.


Step by step instructions

Step One: Prepare the Portobello Steaks

These sliders start with a base of portobello steaks. Portobello steaks are juicy, meaty, delicious and SUPER EASY to prepare!

To begin, combine the marinade ingredients in a shallow dish and set aside. Next, clean the mushrooms with a damp cloth to remove any soil clinging to the mushrooms. Cut the mushrooms into ½” slices. Place the mushroom slices in a shallow baking dish or large Ziplock bag and marinate for about 30 minutes, turning halfway through cooking.

To cook the mushroom steak, transfer the portobellos, along with the marinade, to a hot sauté pan placed over medium-high heat. Bring the liquid to a boil. Heat until the liquid is absorbed and the mushrooms are golden brown and have reduced in size by about 50%.

Marinate Portobello SteaksMarinate Portobello Steaks

Step Two – Prepare the Caramelized Onions

Caramelized onions take a little time, but they are definitely worth it. The caramelization process slowly extracts the natural flavors of the onion, making them intensely sweet and flavorful.

To make caramelized onions, first coat the bottom of a heavy-bottomed sauté pan with olive oil. Heat it over medium-low heat and add the sliced ​​onions. Cook the onions slowly, stirring them every few minutes. After 10 minutes, sprinkle with a pinch of salt and continue cooking for another 10 to 20 minutes until the onions have reduced in size and are caramel colored.

Sliced ​​and caramelized onionsSliced ​​and caramelized onions

Step Three – Assemble the Sliders

Whisk together a batch of basil aioli. I make it by hand, but if you want a smoother spread, you can make it in a blender.

To assemble the sandwiches, place a handful of fresh arugula at the bottom of each bun. Garnish with portobello slices and caramelized onions. Spread a generous amount of basil aioli on your bread and place it on top.

Finished dish on white plateFinished dish on white plate

Serve and store

Portion – These sliders should be consumed immediately.

Storage – Store leftovers separately. Store portobello steaks in the refrigerator for up to 3 days. When ready to eat, gently reheat the steaks in the microwave or in a skillet on the stove. Store the basil aioli in the refrigerator for up to 5 days.

Tips and tricks

  1. If you are short on time, prepare the basil aioli in advance. It can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator.
  2. Assemble the sliders as soon as because the portobello steaks and caramelized onions are ready. As they cool, they lose their desired taste and texture.
  3. Try these sliders on homemade vegan challah rolls. It’s a perfect flavor combination.

Frequently asked questions

Can I use something other than portobellos?

Yes! You can use any mushroom of your choice. I also recommend jackfruit. To use jackfruit, marinate it for 39 minutes before frying in a hot pan for 3 to 5 minutes.

Where can I find slider buns?

I often use ciabatta rolls for my sliders. You can also make homemade challah rolls or use any roll or roll of your choice.

Can I make this recipe in advance?

Portobellos can marinate up to 24 hours in advance. You can also prepare the aioli up to 2 days in advance. However, do not heat or assemble until ready to serve.


More Vegan Slider Recipes

Vegan Portobello and Caramelized Onion SlidersVegan Portobello and Caramelized Onion Sliders

Vegan Sliders with Portobello Steak

Bite into delicious vegan sliders with portobello steak and caramelized onions. These vegan sliders are filled with marinated Portobello steaks and caramelized onions and topped with fresh arugula and basil aioli for a satisfying quick snack or light meal.

To print
Pin
Rate

Preparation time: ten minutes

Cooking time: 20 minutes

Marinating time: 30 minutes

Total time: 1 hour

Servings: 4 sliders

Calories: 190kilocalories

Ingredients

Everything else

  • 1 big white onion, minced
  • 1 tablespoon. olive oil
  • 4 slide rolls or ciabatta rolls
  • 1 a handful of fresh arugula
  • 1 batch Basil Aoili, the recipe follows

Instructions

  • Start by marinating the portobello. Cut the mushrooms into ½” strips and set aside. Combine the marinade ingredients in a flat, shallow dish. Place the Portobello strips in the marinade, completely submerging them. Allow the mushrooms to marinate for at least 30 minutes.

  • While the mushrooms marinate, heat a tablespoon of olive oil in a medium sauté pan set over medium heat. Add the sliced ​​onions and reduce the heat to low. Saute for 15 to 20 minutes, stirring frequently, until the onions are golden and caramelized. Remove the onions from the heat and set aside.

  • In a small bowl, combine the basil aioli ingredients. Place in the refrigerator until ready to use.

  • Transfer the portobellos, along with the marinade, to the hot sauté pan. Increase the heat to medium-high and bring the liquid to a boil. Heat until the liquid is absorbed and the mushrooms are golden brown and have reduced in size by about 50%.

  • To assemble the sliders, spread the basil aioli on the bottom of the four buns. Evenly distribute the greens, portobello and caramelized onions. Top with the other half of the bread and serve immediately.

Remarks

Serve and store – These sliders should be consumed immediately. Leftovers should be stored separately. Store portobello steaks in the refrigerator for up to 3 days. When ready to eat, gently reheat the steaks in the microwave or in a skillet on the stove. Store the basil aioli in the refrigerator for up to 5 days.
Recipe Tips

  1. If you’re short on time, prepare the basil aioli in advance. It can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator.
  2. Assemble the sliders once the portobello steaks and caramelized onions are ready. As they cool, they lose their desired taste and texture.
  3. Try these sliders on homemade vegan challah rolls. It’s a perfect flavor combination.

Nutrition

Calories: 190kilocalories | Carbohydrates: 8g | Protein: 2g | Fat: 17g | Saturated fat: 2g | Sodium: 378mg | Potassium: 208mg | Fiber: 1g | Sugar: 4g | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg

@mydarlingvegan on Instagram

If you try this recipe, take a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!

Leave a Reply

Your email address will not be published. Required fields are marked *