BBQ Mushroom Sliders Recipe | Vegetarian Times Skip to main content

BBQ Mushroom Sliders

With their tangy barbecue mushrooms, rich pimento cheese, and crunchy pickles, these miniature sandwiches are packed full of Southern-style goodness. 

Ingredients: 

Ingredient Set Name: 

Pimento Cheese

Ingredients: 

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2 cups grated sharp cheddar cheese
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2 oz. reduced-fat cream cheese
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4 oz. jarred pimento peppers, drained
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1 tsp. hot sauce
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½ tsp. garlic powder
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½ tsp. vegan Worcestershire sauce
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¼ tsp. ground black pepper
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3 Tbs. reduced-fat mayonnaise

Ingredient Set Name: 

BBQ Mushrooms

Ingredients: 

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2 Tbs. vegetable oil
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1 medium onion, finely diced (1 ½ cups)
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6 large portobello mushroom caps, stems and gills removed, halved and thinly sliced
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½ cup prepared barbecue sauce

Ingredient Set Name: 

Sliders

Ingredients: 

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16 slider rolls
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32 bread and butter pickle slices, plus extra for garnish, optional

Instructions: 

1 To make Pimento Cheese: Mash together all ingredients with fork in small bowl. Set aside.

2 To make BBQ Mushrooms: Heat oil in large skillet over medium-high heat. Add onion, and cook
2 minutes. Add mushrooms, and cook 8 minutes, or until mushrooms are tender. Remove from heat, stir in barbecue sauce, and set aside. 

3 To make Sliders: Spread 1 Tbs. Pimento Cheese and  1 Tbs. BBQ Mushrooms on bottom of roll. Top with two pickle slices and close with top of bun. 

Nutrition Information: 

Unit (Serving Size): 
per slider
Calories: 
210
Protein: 
7 g
Total Fat: 
9 g
Saturated Fat: 
4 g
Carbohydrates: 
26 g
Cholesterol: 
15 mg
Sodium: 
292 mg
Fiber: 
1 g
Sugar: 
8 g
Yield: 
makes 16 sliders