Vegetarian Cheesey Mushroom Sliders
Recipe courtesy of carolnsscooking.com
Makes 12 sliders
Another fun slider recipe. I am not a vegetarian but my son is so when we are having a Sunday/Funday and I want to make sliders I make these. I think they are delicious and the good news is you don't have to be a vegetarian to enjoy them. I hope you try them and I hope you enjoy!
1 package of slider buns*
4 TBSP olive oil
1 lb. mixed mushrooms, sliced
1 large shallot, thinly sliced
2 cloves garlic, minced
2-3 sprigs of thyme, about 1 tsp. chopped
1/2 tsp kosher salt
1 tsp Worcestershire
1 cup gruyere cheese, grated
1 cup fontina cheese, grated
For the topping
2 TBSP unsalted butter, melted
3 TBSP Parmigiano Reggiano
1/4 tsp garlic powder
1/4 tsp kosher salt
Preheat oven to 350 degrees
In a large skillet over medium heat, heat the olive oil and 2 TBSP of the butter. Add the mushrooms and cook, stirring occasionally, until golden brown. About 5 minutes.
Add the remaining 2 TBSP 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.
Carefully slice the buns in half, keeping them intact with each other. Place the bottom buns on a parchment-lined baking sheet. Layer half of the cheese, then the mushroom mixture, then the other half of the cheese and cover with the tops 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.
Remove from oven, cut and serve.
*I buy GF rolls and make a few extra for myself.