Cheesy Pull-Apart Mushroom Sliders
Amazing cheesy mushroom sliders with garlic butter dinner rolls, stuffed with layers of herbed mushrooms, garlic spinach and mozzarella cream! These are great to serve for game days, parties, or holidays.
Servings: 8
Ingredients
For the Sliders
- 6 to 10 dinner rolls depending on the size of the rolls
For the Mushrooms
- 2 teaspoons extra virgin olive oil or vegan butter
- 1/2 cup sliced onion
- 10 ounces sliced mushrooms about 1/4” thick or less
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
- 1 clove garlic minced
- 2 teaspoons balsamic vinegar or use 2 tablespoons white or red wine
For the Spinach
- 1 teaspoon oil
- 1 clove garlic minced
- ½ teaspoon red pepper flakes
- 8 ounces frozen spinach thawed and lightly pressed to remove excess moisture
- ¼ teaspoon salt
For the Cashew Mozzarella Cream
- ½ cup raw cashews soaked for at least 15 minutes and drained
- ¾ cup water
- 1½ tablespoons tapioca starch
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon white miso
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the Garlic Butter
- 1 tablespoon vegan butter
- 1 clove garlic minced
- 1 teaspoon dried herbs of choice such as oregano or basil, or use 1 tablespoon fresh herbs, finely chopped
Optional adds ins
- a few tablespoons vegan mozzarella shreds, sliced smoked tofu or other protein
Instructions
Make the mushrooms.
- Heat a skillet over medium-high heat and add the oil or butter. Mix in the onion, then add in the mushrooms and a good pinch of the salt, and cook for 2 to 3 minutes, or until the onions start to turn a little translucent. Then, mix in the salt, pepper, thyme, and garlic. Continue to cook for another 3 to 4 minutes. You shouldn’t need to add any moisture, because the mushrooms will release a lot of moisture as they cook, but if the pan does dry out, add a splash of water. Mix in the balsamic vinegar, reduce the heat to medium, cover the pan with the lid, and cook for 6 to 8 minutes, stirring occasionally. You can add splashes of water if the pan is drying out too much. Remove these to a bowl and set aside.
Make the spinach.
- In the same skillet, the heat oil. Once the oil is hot, add the garlic and red pepper flakes, and cook for 15 to 20 seconds. Add the spinach and salt, mix well, cover the pan, and cook for 3 to 4 more minutes, until the spinach no longer smells raw. Transfer to a bowl and set aside.
Make the cashew mozzarella cream.
- Blend the drained cashews, water, tapioca starch, nutritional yeast, lemon juice, miso, salt, garlic powder, and onion powder until smooth. I blend for a minute, then Let this mixture sit for 4 to 5 minutes, then blend again for 30 seconds. Check to see if the mixture has gotten completely smooth. If not, blend again for 30 seconds.
Make the garlic butter.
- Melt the vegan butter in a bowl in the microwave or on a skillet, and mix in garlic and herbs. Set this aside, as well.
Assemble the sliders.
- Preheat oven to 400°F (205° C), and line a baking sheet with parchment paper.
- Slice the dinner rolls in half, and place the bottom halves on the baking sheet. Brush the bottom rolls with olive oil or butter (optional), then layer the mushrooms evenly on top. I like to keep the mushrooms a little thicker on the edges so the cheese mixture doesn’t completely flow off of the rolls.
- Combine the mozzarella cream with the spinach and spread that all over the mushrooms. Add the optional add ins like some vegan mozzarella shreds or protein of choice. Place the top halves of the rolls, brush them generously with the garlic butter. Cover the mushroom sliders with parchment or foil. If you’re using parchment, tuck it under so that it doesn’t lift up in the oven.
- Bake covered for 15 minutes, then uncover and bake for another 5 to 8 minutes, or until the tops are nicely golden and the cheese is bubbling and getting thick. Remove from the oven, let the mushroom sliders sit for a minute or so, then garnish with fresh herbs, and serve these cheesy sliders hot!
Video
Notes
To make these ahead, you can make the mushrooms, spinach, cashew cheese mixture, and garlic butter up to 3 days ahead and store in the fridge. Make the dinner rolls up to a week ahead, if needed. When you’re ready to serve, just assemble and bake.
For nut-free, use silken tofu and hemp seeds instead of the cashews in the mozzarella cream, and make sure that your vegan butter is also nut-free.
To make these gluten-free, use gluten-free dinner rolls.
For soy-free, use chickpea miso instead of white miso and make sure that your vegan butter is soy-free.
Nutrition
Calories: 191kcal | Carbohydrates: 24g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 527mg | Potassium: 353mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3437IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 3mg