It’s hard to believe that it’s already Super Bowl time, but it is, and this year, I’m expanding on last year’s menu with these Mushroom Sliders. Super Bowl Parties tend to be meat and more meat, with a side of junk food. Of course, there’s plenty of that at my Super Bowl Party, but it’s also nice to provide a veggie option for guests. These Mushroom Sliders are so good, you’ll have to make enough for the omnivores too. Since I already made the brioche for the pulled pork, it’s nice to pick another sandwich that guests can serve themselves. This way I’m watching the commercials and not waiting on my friends. I pile a plate high with all the components and set it next to the crockpot of pulled pork and basket of fresh brioche rolls. This way people can eat when they like. Or they can just snack on the other treats on the menu. Either way, these Mushroom Sliders will disappear so make sure you get one before the party gets started. And don’t wait for the Super Bowl to make these Mushroom Sliders; they’re great during BBQ season, too.
- 1 small head of red cabbage
- 4 ounces Roquefort (I love papillion if you can find it)
- 12 portabella mushroom caps – medium is better than giant
- fig jam (I like the ones that are sweetened with honey instead of sugar)
- 12 brioche rolls (standard muffin size) homemade or from the bakery
- ¼ cup olive oil
- 1 cup chicken or vegetable stock
- ¼ cup miso paste (medium)
- 1 tablespoon garlic
- 3 tablespoon balsamic vinegar
- Make the marinade in a large bowl. Whisk until smooth.
- Remove the stems from the mushroom caps. Soak the mushrooms in the marinade. Make sure some of the marinade in in the cap (it will absorb better). They should soak at least 30 minutes and up to overnight is fine.
- Preheat the oven to 400° F. Place the mushrooms upside-down on a baking sheet so there is room for some marinade in the cavity.
- Bake for 20 minutes.
- While the mushrooms are in the oven, prep the cabbage. You want to pick a cabbage that’s small so that it doesn’t hang over the bread. The goal is to have a similar diameter bread, mushroom and cabbage.
- Slice the cabbage into 12 slices. Leave the core intact so that it holds the cabbage in slices.
- Place the slices in the mushroom marinade bowl. Let soak while the mushrooms roast.
- Slice the Roquefort into twelve pieces. Once the mushrooms are wrinkling and browning, place a second baking sheet and a heavy lid on them and continue to bake to flatten them.
- Bake another 15 minutes.
- Place the cabbage on another tray. If the cabbage has broken apart, make little nests. Put a piece of cheese on each slice or nest.
- Roast for 20 minutes or so, until the cabbage is tender but not soft and the edges are beginning to brown and the cheese has melted into the cabbage.
- Remove the mushrooms and cabbage to a serving platter or tray. When it’s time to serve them, you can either reheat everything under the broiler for a minute or two, or serve room temperature.
- Either way, halve the brioche, slather fig jam on the tops, place a mushroom and a slice of cabbage on the roll, and you’ve made an incredible mushroom burger.
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