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