Grilled Portobello Sliders with Bruschetta

Recipe by:  Mother Thyme

Makes 6 sliders


2 tablespoons grapeseed oil

2 tablespoons canola oil

Pinch of dried thyme

Pinch of dried parsley

1 small garlic clove, minced

Pinch of salt

6 portobello mushroom sliders

For Bruschetta Topping

3 roma tomatoes, diced

2 tablespoons extra virgin olive oil

1 tablespoon fresh basil, chopped

1/2 teaspoon balsamic vinegar

1 garlic clove, minced

Pinch of salt and pepper

6 slider buns


Preheat grill over medium heat.

In a small bowl combine grapeseed oil, canola oil, thyme, parsley, minced garlic and a pinch of salt and give a quick stir to blend.

Brush mushroom caps with oil mixture, reserving just a little and place cap side down on preheated grill.  

Grill for 15-18 minutes until mushrooms are tender and shiny.

In a medium bowl combine diced tomatoes, olive oil, basil, balsamic vinegar, minced garlic, salt and pepper in a bowl and stir to combine.  Set aside.

Brush reserved basting oil on inside of slider buns and lightly toast on grill.  

Place mushroom on bun, top with bruschetta top with remaining bun.  

Serve warm.