Friday, June 29, 2012

Cheating On My Kitchen...

There is something to be said for the comfort of cooking in your own kitchen. You know where everything is located, understand the fine nuances of your appliances, and can dance while singing into a spatula/microphone (if you are into that sort of thing... I mean I would never do that... ever... maybe... um, sometimes... please don't judge me). However I had traveled by train to the land where my parent's reside, a whopping 5 hour train ride to San Luis Obispo County, and found myself in a foreign kitchen. I'm ashamed to admit this with my kitchen in ear shot, but wow my parents have a fabulous kitchen!! And look what I whipped up in that fancy kitchen, Mini Portabella Sliders!

These little lovelies made our afternoon! I made 12 and there were absolutely no survivors; I couldn't even find a trace that they had existed they were devoured so quickly. Thank heaven for photographs, otherwise this would be a rather colorless blog post. For a family gathering, friends over for a dinner, or when you feel like having an easy to create gourmet side to a meal Mini Portabella Sliders are the way to go. My parents think I am a millionaire chef after presenting them with these sliders!

Lets talk health benefits for these treats. The aioli sauce that you see on the sliders is a Basil/Ginger/Cucumber sauce! Each of those ingredients has substancial health benefits for you! 

All right, we have talked some serious shop about the greatness of the food you will be eating, now lets make it!!

Mini Portabella Mushroom Sliders
Makes 12 Sliders
*can be made gluten free if you opt to use corn tortillas or a gluten free bread

Aioli Ingredients:
1 large bunch of basil leaves
1-2 inch chunk of cucumber diced
2 tablespoons of grated ginger
2 teaspoons water
6-7 tablespoons vegan mayonaise (be sure gluten free)
1/4 teaspoon salt
1/4 teaspoon onion powder
1 pinch cayenne pepper
Squeeze of fresh lime juice

Sliders Ingredients:
12 mini portabells mushrooms
12 mini slider whole wheat buns (or gluten free option if desired)
1 red onion
1 avocado

Cabbage filling:
2 cups shredded cabbage
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes 

Preheat your oven to Broil Low.

To make the aioli sauce place all the listed ingredients into your blender (you are going to need a high powered one you know will whip everything into a consistent texture). Once everything is in the blender turn it on and as high as it can go. Keep blending until you have a creamy sauce texture. If you can't get it to be completely creamy never fear, these ingredients are all so yummy that you won't really mind. When you are finished with this place to the side. 

Next get your cabbage filling ready. Place the sesame oil in a pan and add the cabbage and spices. Cook on high heat for a few minutes. The cabbage should look a little wilted. Once this is finished place to the side. 

Be sure your mushrooms are all cleaned, and that you have removed the stems. Place them all face down on a baking sheet (for ease of post cooking clean up I line the sheet with parchment paper). Cook the mushrooms face down for 7 minutes. After the 7 minutes take them out of the oven and flip them over so they are belly up. Stuff each one with the cabbage filling.

Place them back into the oven for 5 minutes more. When the 5 minutes is up take them out of the oven again. This time put a dollop of your aioli sauce on top of the cabbage stuffing, and spread some sauce on the bottom piece of your bun and cover the mushrooms with the bread. 

Put everything back in the oven for 2 more minutes to toast the bread with the sauce and flavors. While the bottoms of the buns are toasting in the oven place the tops of the buns in your toaster or toaster oven. Do not over toast!! You will want the bread to still be fluffy. Once the 2 minutes is finished remove from the oven and assemble. Flip the mushrooms so they are the right side up, and top with another good dollop of your sauce. Then put avocado on top, a slice of red onion, and then cap with the top of the bun. Now good luck saving some for you as your guests are sure to pounce!

Pictured with whole wheat buns. 

Pictured with a gluten free corn tortilla. 


  1. OMG, these look amazing! The aioli ingredients are a perfect match-up. I tried a similar sauce, but no cucumber. I can't wait to try this WITH cucumber! Thanks for post!!

  2. We made these the other night and they were so delicious! This is something I would expect in a 5-star vegan restaurant (but even better). Keep up the good work...can't wait until the next post =)