Cheesy Pull-Apart Mushroom Sliders
User Reviews
5
18 reviews
Excellent
Cheesy Pull-Apart Mushroom Sliders
Report
Cheesy Pull-Apart Mushroom Sliders layer soft dinner rolls with a savory mushroom and spinach filling topped with a creamy cashew mozzarella and garlic butter. The mushrooms are cooked with onion, garlic, thyme, and balsamic vinegar, while the spinach is sautéed with garlic and red pepper flakes. The cashew-based cheese adds a melt-in-your-mouth texture that complements the tender bread, resulting in a flavorful handheld slider with rich, layered taste.
Description
Cheesy Pull-Apart Mushroom Sliders are made by preparing mushrooms sautéed with onions, garlic, thyme, and balsamic vinegar until tender and flavorful. Separately, spinach is wilted with garlic and a touch of red pepper flakes. A creamy cashew mozzarella cream is blended from soaked cashews, tapioca starch, nutritional yeast, miso, lemon juice, and seasonings to provide a dairy-free meltable cheese alternative. Garlic butter made with vegan butter and herbs adds richness.
The components are layered inside split dinner rolls, which are then baked to allow the cheese to melt and the flavors to meld, creating a pull-apart effect. The mixture of the earthy mushrooms, spicy garlic spinach, and creamy cashew cheese inside soft rolls creates a satisfying texture and taste combination.
These sliders can be prepared ahead, with the filling, cheese cream, and garlic butter made and refrigerated separately up to three days before assembling and baking. They can also be customized with optional vegan mozzarella shreds or plant-based proteins. Variations include nut-free, gluten-free, and soy-free adaptations by substituting cashews, rolls, and miso accordingly.
Share:
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 onion sliced
- 10 ounces mushroom about 1/4” thick or less, sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon thyme or 1 teaspoon fresh thyme, dried
- 1 clove garlic minced
- 2 teaspoons balsamic vinegar or use 2 tablespoons white or red wine
For the Spinach
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 clove garlic minced
- ½ teaspoon red pepper flakes
- 8 ounces spinach thawed and lightly pressed to remove excess moisture, frozen
- ¼ teaspoon salt
For the Cashew Mozzarella Cream
- ½ cup cashew nuts soaked for at least 15 minutes and drained, raw
- 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 such as oregano or basil, or use 1 tablespoon fresh herbs, finely chopped, of choice
Optional adds ins
- vegan mozzarella shreds or sliced smoked tofu or other protein, a few tablespoons
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!
Notes
- Make mushrooms, spinach, cashew cheese, and garlic butter up to 3 days ahead; store in the fridge.
- Dinner rolls can be prepared up to a week before assembling.
- For nut-free version, substitute cashews with silken tofu and hemp seeds and ensure vegan butter is nut-free.
- Use gluten-free rolls to make the sliders gluten-free.
- For soy-free version, replace white miso with chickpea miso and verify vegan butter is soy-free.
Nutrition Information
Show Details
Calories
191kcal
(10%)
Carbohydrates
24g
(8%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Sodium
527mg
(22%)
Potassium
353mg
(8%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
3437IU
(69%)
Vitamin C
4mg
(4%)
Calcium
108mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 527mg | 22% |
| Potassium | 353mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3437IU | 69% |
| Vitamin C | 4mg | 4% |
| Calcium | 108mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
Other Recipes
You'll Also Love
