Talk about a really simple summer meal! This took only minutes to prepare, is a great alternative to burgers for even the most hard core meat eater, and was seriously delicious! The combination of barbecue sauce and red cabbage slaw gives this dish a really nice tangy flavor.
For the sliders:
3 portabella slider mushrooms*
Barbecue sauce for basting (I used store bought)
3 whole wheat slider rolls
For the red cabbage slaw:
1 small head red cabbage, shredded
1/4 cup apple cider vinegar
2 tbsp olive oil
1 tsp celery seed
Heat a barbecue grill to medium high heat. Place the mushrooms on the grill and brush some barbecue sauce over the top of each. Allow to heat until tender, about ten minutes. Flip and brush with more barbecue sauce. Allow to cook another minute or so. Remove from the grill and allow to rest.
Red cabbage slaw (you will have leftovers for another meal):
In a large bowl place all ingredients and toss to coat cabbage. Season to taste. Depending on the size of the cabbage you may want to adjust the liquids and the seasoning. I actually like this better after it sits overnight in the refrigerator as the flavors continue to develop and the cabbage becomes somewhat pickled.
Place the sliders on the whole wheat rolls, top with red cabbage slaw and the other half of the bun.
*note if you cannot find portabella sliders simply cut a larger portabella to slider size.