Vegetarian Cheesy Mushroom Sliders: A Perfectly Indulgent Snack
Whether you’re hosting a get-together or simply looking for a comforting treat, these Vegetarian Cheesy Mushroom Sliders are a must-try. Packed with savory mushrooms, melty Gruyère and Fontina cheese, and topped with a buttery, garlicky crust, these sliders are as delicious as they are easy to make. Each bite is loaded with flavor, and the best part? They’re ready in just 35 minutes!
Recipe Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 sliders
Calories: ~200 kcal per slider
Ingredients
For the Sliders:
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 pound mixed mushrooms, sliced
- 1 large shallot, thinly sliced
- 2 cloves garlic, minced
- 2-3 sprigs thyme, about 1 teaspoon, chopped
- ½ teaspoon kosher salt
- 1 teaspoon tamari (or Worcestershire if not vegetarian)
- 1 cup Gruyère, grated
- 1 cup Fontina, grated
- 1 package savory slider rolls (12-count)
For the Topping:
- 2 tablespoons unsalted butter, melted
- 3 tablespoons Parmigiano Reggiano
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
- Sauté the Mushrooms:
- In a large skillet over medium heat, add the olive oil and 2 tablespoons of butter.
- Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown, about 5 minutes.
- Add Aromatics:
- Add the remaining 2 tablespoons of butter to the skillet, along with the sliced shallots, minced garlic, and chopped thyme.
- Sauté until the shallots are softened, about 3 minutes.
- Add the salt and tamari, cooking for an additional 3 minutes to combine flavors.
- Prepare the Topping:
- In a small bowl, melt 2 tablespoons of butter.
- Stir in the Parmigiano Reggiano, garlic powder, and kosher salt until combined.
- Assemble the Sliders:
- Slice the slider rolls in half horizontally and place the bottom half in the prepared baking pan.
- Layer with half of the grated cheese, then the mushroom mixture, and top with the remaining cheese.
- Place the tops of the rolls over the layers.
- Brush and Bake:
- Brush the tops of the rolls with the melted butter topping.
- Bake for 12-15 minutes, until the rolls are golden brown and the cheese is melted and bubbly.
- Serve Warm: Slice into individual sliders and serve warm. Enjoy!
Tips for the Best Cheesy Mushroom Sliders
- Experiment with Cheese: For a richer flavor, try adding a bit of sharp cheddar or smoked gouda to the cheese blend.
- Adjust the Seasoning: If you love a bit of spice, sprinkle a pinch of red pepper flakes in the mushroom mixture.
- Make-Ahead Tip: Prepare the mushroom filling a day in advance to save time—just refrigerate and assemble when ready to bake.
Why You’ll Love This Recipe
These Vegetarian Cheesy Mushroom Sliders are the ultimate comfort food. They’re perfect as an appetizer, party snack, or even a light meal. The mushrooms provide a satisfying, meaty texture, while the combination of Gruyère and Fontina cheese creates a creamy, gooey layer that’s utterly indulgent. Plus, the garlicky, cheesy topping adds the perfect finishing touch.
Save This Recipe!
Whether you’re planning a game day menu or looking for a cozy snack, these sliders are sure to be a hit. Bookmark this recipe and keep it handy for any occasion where a savory, cheesy treat is called for!
Vegetarian Cheesy Mushroom Sliders
- Total Time: 35 minutes
- Yield: 12 1x
Description
These Vegetarian Cheesy Mushroom Sliders combine the earthy richness of sautéed mushrooms, creamy Gruyère and Fontina, and a warm, herb-butter topping for an irresistible bite-sized treat. The mushrooms are seasoned with thyme and tamari, adding depth and umami, while the melty cheese brings creamy, savory indulgence. These sliders are perfect for sharing, making them an ideal option for parties, game days, or cozy gatherings.
Ingredients
For the Sliders:
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 pound mixed mushrooms, sliced
1 large shallot, thinly sliced
2 cloves garlic, minced
2–3 sprigs thyme, about 1 teaspoon, chopped
½ teaspoon kosher salt
1 teaspoon tamari (or Worcestershire if not vegetarian)
1 cup Gruyère, grated
1 cup Fontina, grated
1 package savory slider rolls (12-count)
For the Topping:
2 tablespoons unsalted butter, melted
3 tablespoons Parmigiano Reggiano
¼ teaspoon garlic powder
¼ teaspoon kosher salt
Instructions
Preheat the oven to 350°F (175°C).
In a large skillet over medium heat, add olive oil and 2 tablespoons of butter. Add the mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes.
Add the remaining 2 tablespoons of butter, along with the shallots, garlic, and thyme. Sauté until the shallots are softened, about 3 minutes.
Add the salt and tamari, cooking for an additional 3 minutes until well combined.
Meanwhile, prepare the topping by melting the butter in a small bowl. Stir in the Parmigiano Reggiano, garlic powder, and kosher salt.
Slice the slider rolls in half horizontally, placing the bottom half in a parchment-lined baking pan. Layer with half of the grated cheese, followed by the mushroom mixture, then the remaining cheese. Cover with the tops of the rolls.
Brush the tops of the rolls with the melted butter topping. Bake for 12-15 minutes, until the rolls are golden and the cheese is melted.
Slice into individual sliders and serve warm. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 200