Vegetarian Mushroom Sliders Recipes

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.

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.

Steps:

• Place the mushrooms in a medium bowl or baking dish. Mix the olive oil, soy sauce, vinegar, Worcestershire sauce and 1 tablespoon of the Dijon in a small bowl or measuring cup. Pour the marinade over the mushrooms, flipping to make sure each is coated. Let marinate for 30 minutes at room temperature.
• While the mushrooms are marinating, prepare a grill or grill pan for medium-high heat. Lightly oil the grill grates with olive oil, then place the shallots on the grill and grill on both sides until they are softened, charred around the edges and have grill marks, 2 to 3 minutes per side. Remove the shallots to a plate or work surface.
• Next add the split rolls to the grill, cut-side down. Grill, in batches if necessary, until they have grill marks, 45 to 60 seconds, then remove to a platter or work surface.
• Place the mushrooms stem-side down on the grill. Cook until the mushrooms start to develop grill marks and soften and brown all over the bottom, 4 to 6 minutes. Flip the mushrooms and cook until browned and softened on the bottom, 4 to 6 minutes. Flip again (to stem side down), turn off the heat, add the cheese, if using and cover (use a large metal bowl or aluminum foil on a grill pan) until the cheese is melted, 1 to 2 minutes.
• While the mushrooms cook and cheese melts, mix the remaining 2 tablespoons Dijon and the mayonnaise together. Dividing evenly, spread the mixture on both toasted halves of the rolls. Add the grilled shallots to the top half of the rolls, and the tomatoes and lettuce to the bottom halves. Transfer your mushrooms to the rolls, dividing evenly. Close the sandwiches, using a toothpick to secure if desired.