1 cup Ray’s No Sugar Added Original Barbecue Sauce, divided
1/3 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1 egg, beaten
1 teaspoon steak seasoning
2 cloves garlic, minced
12 mini portobello mushrooms, stems and gills removed
3 tablespoons canola oil, divided
6 oz Cheddar cheese, cut into 12 (2-inch) square slices
1 cup shredded iceberg lettuce
1 Roma tomato, cut into 12 thin slices
12 dill pickle slices
1 jalapeño pepper, thinly sliced
Mix together ground beef, pork, 3 tbsp Ray’s No Sugar Added Original Barbecue Sauce, Parmesan, mozzarella, egg, steak seasoning and garlic until combined. Divide into 12 portions. Roll into meatballs. Refrigerate for 15 minutes.
Preheat air-fryer according to manufacturer’s instructions. Meanwhile, place half of the portobello mushrooms in air-fryer basket. Drizzle with 1 1/2 teaspoons oil. Air fry at 400°F for 8 to 10 minutes or until crisp on the outside and tender on the inside. Repeat with remaining mushrooms; set aside.
Place half of the meatballs in air-fryer basket. Drizzle with 1 tbsp oil. Air fry at 400°F, turning basket halfway during the cook time, for 12 to 15 minutes or until golden brown and cooked through. Top with cheese slice while meatballs are still hot. Repeat with remaining meatballs.
Top half of the portobello mushroom caps with some of the remaining barbecue sauce, lettuce, tomato and pickle. Top with meatball cheeseburger. Drizzle with more barbecue sauce and top with jalapeño. Finish and serve with 6” bamboo skewers.