BISTRO-STYLE GRILLED MUSHROOM SLIDERS

Bistro-Style Grilled Mushroom Sliders image

Whether you are looking for a new meal for the vegetarian in your life, or just trying to shake up your party menu, these easy, tasty mushroom sliders are the recipe for you. A savory marinade of mustard, vinegar, soy and Worcestershire gives these little creminis tons of flavor, and the sweet grilled shallots and funky Gruyère cheese give it an extra kick that will make you think you've stepped into your local bistro.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 12 sliders

Number Of Ingredients 12

Previous Next

Ingredients

1 pound cremini mushrooms (see Cook's Note), cleaned and stemmed
1/4 cup extra-virgin olive oil, plus more for the grill grates
2 tablespoons soy sauce
2 tablespoons sherry or red wine vinegar
1 tablespoon Worcestershire sauce
3 tablespoons Dijon mustard
2 large shallots, sliced into rings
12 brioche dinner rolls, split
12 small slices Gruyère (about 4 ounces), optional
3 tablespoons mayonnaise
1 small head green lettuce, torn into roll-size pieces
2 plum or Roma tomatoes, sliced into 12 slices

Steps:

Place the mushrooms in a medium bowl or baking dish. Mix the olive oil, soy sauce, vinegar, Worcestershire sauce and 1 tablespoon of the Dijon in a small bowl or measuring cup. Pour the marinade over the mushrooms, flipping to make sure each is coated. Let marinate for 30 minutes at room temperature.
While the mushrooms are marinating, prepare a grill or grill pan for medium-high heat. Lightly oil the grill grates with olive oil, then place the shallots on the grill and grill on both sides until they are softened, charred around the edges and have grill marks, 2 to 3 minutes per side. Remove the shallots to a plate or work surface.
Next add the split rolls to the grill, cut-side down. Grill, in batches if necessary, until they have grill marks, 45 to 60 seconds, then remove to a platter or work surface.
Place the mushrooms stem-side down on the grill. Cook until the mushrooms start to develop grill marks and soften and brown all over the bottom, 4 to 6 minutes. Flip the mushrooms and cook until browned and softened on the bottom, 4 to 6 minutes. Flip again (to stem side down), turn off the heat, add the cheese, if using and cover (use a large metal bowl or aluminum foil on a grill pan) until the cheese is melted, 1 to 2 minutes.
While the mushrooms cook and cheese melts, mix the remaining 2 tablespoons Dijon and the mayonnaise together. Dividing evenly, spread the mixture on both toasted halves of the rolls. Add the grilled shallots to the top half of the rolls, and the tomatoes and lettuce to the bottom halves. Transfer your mushrooms to the rolls, dividing evenly. Close the sandwiches, using a toothpick to secure if desired.