Vegetarian Mushroom Sliders Food

VEGETARIAN SLIDERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
• Cut the rolls in half. Set the bottom halves into the bottom of the prepared pan and spread with marinara sauce. Place a layer of mozzarella cheese over the marinara and add a layer of tomatoes over the cheese. Spread basil over the tomatoes and add the top halves of the rolls.
• Combine melted butter, Parmesan cheese, garlic, and Italian seasoning in a bowl; stir to combine. Brush over the tops of the sliders.
• Bake in the preheated oven until the insides are gooey and the tops are golden brown, 10 to 15 minutes.

PULLED MUSHROOM SLIDERS

Steps:

• Add a little olive oil to a saute pan and set over medium heat. Cook the mushroom strips in the pan until wilted and caramelized, about 5 minutes. Add the barbecue sauce and stir to coat in the sauce. Divide the mushrooms among the slider rolls and top with the shredded cheese.

MUSHROOM SLIDERS

Steps:

• 1. To make Buns: Combine yeast with 1/4 cup warm water (110°F) in measuring cup. Set aside. 2. Whisk together flour, sugar, salt, baking powder, and baking soda in large bowl. Add shortening, and rub with fingers until shortening is incorporated into flour mixture. 3. Whisk yeast mixture into warm buttermilk, then stir into flour mixture-dough will be soft and light. 4. Line 2 baking sheets with parchment paper, or coat with cooking spray. Roll out dough to 3/4-inch thickness, and cut into 24 3-inch rounds. Place dough rounds on prepared baking sheets, and set in warm place to rise 30 minutes. 5. Preheat oven to 400°F. Bake Buns 10 to 13 minutes, or until golden brown. 6. To make Sliders: Combine oil, vinegar, mustard, Italian seasoning, Worcestershire sauce, and garlic in large bowl. Add mushrooms, and toss to coat. Marinate at room temperature 1 hour, or in the fridge overnight. 7. Preheat oven to 425°F. Drain mushrooms, and place curved side down on baking sheet. Bake 15 to 20 minutes, or until browned and most of juices have evaporated. Reduce oven heat to 350°F. 8. Split Buns in half, and place bottoms on 1 baking sheet and tops on another. Set 1 mushroom on each Bun bottom, and top with 1 piece Gouda cheese. Warm/toast Sliders and Buns in oven 7 to 10 minutes, or until cheese has melted. Layer each Slider with tomato and lettuce, then top with Bun.

VEGETARIAN CHEESY MUSHROOM SLIDERS

Steps:

• Pre heat oven to 350 degrees.
• In a large skillet over medium heat, heat the olive oil and 2 tablespoons of the 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. Stir and cook until the shallots have softened, about 3 minutes. Add the salt and worcestershire and cook for another 3 minutes or until well combined.
• Meanwhile, make the topping for the rolls. Put the butter in a small bowl and microwave until melted. Add the Parmigiano Reggiano, garlic powder and kosher salt. Stir to combine.
• Cut the slider rolls in half, separating the top and the bottom. Place the bottoms in a parchment lined baking pan. Layer half of the cheese, then the mushroom mixture, then the other half of the cheese and cover with the top of the rolls.
• Brush the tops with the melted butter mixture and bake for 12-15 minutes, until the buns are golden brown and the cheese has melted. Following the lines of the rolls, cut into individual sliders.
• Enjoy!

VEGGIE BURGER SLIDERS RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a large bowl, add half of the black beans and mash well (a few chunks are fine).
• Add the mushrooms, broccoli, remaining black beans, red onion, garlic, dill, paprika, red pepper flakes, rosemary, salt, pepper, and liquid smoke.
• Mix thoroughly, then mash until the mixture is well-combined.
• Add the bread crumbs and eggs and mix until thoroughly combined.
• Grease a 13x18-inch (33x45 cm) baking sheet with olive oil.
• Transfer the veggie burger mixture to the pan. Using a spatula and your hands, form the mixture into a rectangle that is roughly the size of the slider buns.
• Bake for 40 minutes, or until firm and browned, flipping halfway through.
• Make the avocado dressing: add the avocado, jalapeño, Greek yogurt, garlic, lime juice, olive oil, salt, pepper, and water to a blender, and blend until smooth.
• Keeping the slider buns attached, cut in half lengthwise with a serrated knife. Remove the top half and set aside.
• When veggie burger is done baking, remove from oven and place on top of bottom half of slider buns.
• Spread the avocado dressing over the veggie burger, then top with the tomatoes and lettuce.
• Cover with the top slider buns, and cut into 12 sliders.
• Enjoy!

SLOPPY JOSEPHINE SLIDERS (VEGETARIAN)

Steps:

• Heat olive oil in a wide, heavy skillet. Add the onions, 1/8 tsp salt and a few grinds of pepper. Cook, stirring often, over medium-heigh heat, until onions are browned and sticky/crispy, about 15 minutes. Remove pan from heat.
• Meanwhile, in a second wide, heavy skillet, melt butter. Add all the mushrooms, garlic, 1/8 tsp salt and a few grinds pepper. Cook over medium-high heat, stirring frequently, until mushrooms are richly browned, about 15 minutes.
• Increase heat to high, pour in cognac and cook until liquid disappears, 1 minutes. Remove pan from heat.
• Split buns; lay them open-faced on a broiler rack. Cover both halves with cheese. Slide under the broiler just until cheese has melted, 1 to 2 minutes. Set buns on serving platter.
• Heap mushrooms onto each bottom bun. Top with onions. Cover with top bun. Enjoy.