Recipe Detail

Portabella Sliders

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Number of Servings:


  1. 1 pounds - grass fed beef
  2. 24 - baby portabella mushrooms
  3. 4 slices - sharp cheddar cheese sliced into quarters
  4. 4 tablespoons - chopped yellow onion
  5. 2 - dill pickles sliced
  6. 2 tablespoons - extra virgin olive oil
  7. 12 - basil leaves
  8. - yellow mustard, maylo, sriracha or low-carb catsup optional, for serving


Remove stems from mushrooms and wipe with damp paper towel to remove dirt or debris. In a small saucepan over medium heat, heat 1 tablespoon olive oil. Add mushroom caps and cook for 2 minutes on each side, 'til mushrooms are cooked through but still firm.

Remove mushrooms from pan, place on paper towels to drain.

Divide ground beef into 12 equal portions, rolling each into a small disk shape; season with salt and pepper.

In a large skillet, heat remaining olive oil over medium heat; add meat and allow to cook 3 minutes on each side, cooking to desired level of doneness.

To serve, stack a mushroom cap, burger, cheese, onion, pickles and condiments together and top with a second mushroom cap. If desired, add a basil leaf for garnish (may need to use a toothpick to hold together).


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