These mushroom sliders prove that vegetarian sandwiches can be just as hearty and crave-worthy as their meaty cousins. Roasted, balsamic-caramelized mushrooms are piled onto soft slider buns with creamy goat cheese, fresh tomatoes, and basil for a bold, flavor-packed bite.
Game day eats is my jam! I love grazing on small bits and bites like pulled pork nachos and my white queso dip. My family also loves it when I serve up sliders, bite sized burgers for easy snacking.
Sliders don’t have to be mini burgers with meat. I’m a huge mushroom lover and those baby bellas make a meaty slider without the meat. These portobello sliders are roasted and caramelized with olive oil and balsamic vinegar.
They are big in flavor and a easy to put together, whether you need a small snack or something delish to nosh on during the big game!
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Laura says :
Why this recipe works
- Simple Ingredients: Made with everyday ingredients that come together for a gourmet-style bite without any fuss.
- Vegetarian Sliders: These mushroom sliders are so savory and satisfying that even meat lovers won’t miss the beef. Perfect for vegetarians and curious carnivores alike.
- Big Flavor: Roasted, balsamic-caramelized mushrooms are layered with creamy goat cheese, juicy tomatoes, and fresh basil for a slider that’s bold, rich, and totally crave-worthy.
- Party Ready: Prep the mushrooms ahead of time and assemble when you’re ready to serve. These sliders are an easy crowd-pleaser for tailgates, game day, and holiday gatherings.
Ingredients needed
- Baby portobello mushrooms: You want large mushroom caps, but not the big giant portobello mushrooms. Extra large cremini or white mushrooms will also work.
- Extra virgin olive oil: This is not only for roasting the mushrooms, but to also provide flavor so choose an olive oil that you like, either peppery or mild.
- Balsamic vinegar: This caramelizes as you roast the mushrooms and a final drizzle gives the slider extra flavor.
- Slider buns: You can use dinner rolls or those buttery Hawaiian rolls for your mini slider buns.
- Goat cheese: I absolutely love goat cheese, but if you don’t, you can also use creamy buffalo mozzarella.
- Tomatoes: Roma tomatoes are just the right size for these sliders, but you can use any fresh, juicy tomatoes.
- Fresh basil: For more flavor and freshness, add a leaf or two of fresh basil. You can also use tarragon or mint.
Step by step directions
- Clean the mushrooms. Wipe the mushrooms with a paper towel and discard the stems.
- Coat the mushrooms. Place mushroom caps in a bowl and coat with balsamic vinegar, olive oil, salt and pepper.
- Roast the mushrooms. Put mushrooms on a baking sheet and cook until mushrooms have started to caramelize.
- Assemble. To make the sliders, place mushroom caps on the bottom half of your roll, with the bowl of the mushroom facing up. Add goat cheese and a slice of tomato
- Finish. Drizzle with a little more oil and vinegar then add basil and finish with the top bun.
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Expert tips and recipe FAQs
The gills of the mushroom can bring a bitter after taste when cooked. They also tend to turn whatever you are cooking black in color. So if you have a lot of gills in your mushroom, scoop them out.
Just be gentle as you scoop out the gills. You do not want to break the mushrooms.
Another option for the vegetarian sliders is to roast eggplant rounds and swap them for the mushrooms. You can also make zucchini sliders! The varieties are endless.
Storing/Freezing Instructions
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days. You can reheat them gently in the microwave or toaster oven.
Mushrooms are little sponges so if you wash them in water they will absorb more water. As a result, they will not brown or caramelize when you cook them because all of that water will get released. Instead, wipe clean with a paper towel.
I roasted the mushroom caps in the oven, specifically my toaster oven because it was a small batch. You can also grill the mushrooms. Just be sure they aren’t so small that they fall between the grills and burn.
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Balsamic Portobello Mushroom Sliders
Ingredients
- 8 baby portabella mushrooms
- 3 tablespoon extra virgin olive oil
- 3 tablespoon balsamic vinegar
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 8 Hawaiian rolls
- 6 oz goat cheese cut into 8 even slices
- 2 Roma tomatoes sliced thickly
- 8 leaves of fresh basil
Instructions
- Preheat oven to 400ºF.
- With a paper towel wipe clean and discard the stems of portobello mushrooms. Using a small spoon, carefully scoop out gills inside the mushrooms and discard.
- In a large bowl whisk together 2 tablespoon olive oil, 2 tablespoon balsamic vinegar, salt and pepper. Place mushroom caps in the balsamic mixture and toss to thoroughly coat.
- Put mushrooms on a broiler pan bowl-side up, and place in the oven. Cook until mushrooms have started to caramelize, about 20 minutes.
- Remove from the oven and pour out juices that have pooled inside of the mushroom caps.
- On a serving platter, place the bottom halves of rolls or buns. Place mushroom caps on top of the bread, with the bowl of the mushroom facing up.
- Top each mushroom with a slice of goat cheese then add a slice of tomato.
- In a small bowl whisk together remaining 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Drizzle balsamic mixture evenly over the tomato slices on each sandwich..
- Top with basil leave and place dinner roll tops over the basil and serve warm or room temperature.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
