BBQ Baby Portobello Sliders

My first try at caramelized onions did not work well at all.  They were a cross between burned and caramelized and they tasted mostly burned.  The key I learned from my daughter is to not rush it.  The second time I made them it took 30 minutes to do and I could have cooked them even longer but we were all getting hungry. I know you can't see the baby portobello mushroom on this sandwich but its there underneath the melted colby jack cheese, caramelized onions, avocado pieces and BBQ sauce.  These were adapted from a recipe from http://www.howsweeteats.com/2011/08/bbq-portobello-sliders/. Have a great weekend and stay cool!

Ingredients:
6 baby bella mushrooms, washed
6 slider rolls (we used martins whole wheat potato)
1 ripe avocado
1 medium onion, sliced
2 tbsp olive oil, divided
1/2 tsp sugar
1/2 cup colby jack cheese, shredded
1/3 cup BBQ sauce (we used Jack Daniel's original)

Directions:
Heat a pan with 1 tbsp olive oil.  Cut onion into slices and separate onion rings so you have a lot of individual slices.  Cook over low heat stirring occasionally so as not to burn.  If you run out of olive oil while cooking add some water so they do not burn.  Add 1/2 tsp of sugar to pan 1/2 way through cooking. Plan on cooking slowly over low heat for 25-35 minutes.

While these are slowly cooking add washed mushrooms to another pan that has had 1 tbsp of olive oil added to it.  While these two pans are cooking slice avocado into pieces and shred colby jack cheese. After the mushrooms have cooked for 4-5 minutes turn on the other side for another 4-5 minutes.

When onions and mushrooms are done its time to assembly the sandwiches.  Open the slider rolls and put one mushrooms on each sandwich.  Sprinkle shredded cheese on top while mushroom is still warm so it melts.  Add avocado on top of the cheese and then the caramelized onions.  Top with desired amount of BBQ sauce.

Enjoy!  Susan

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