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Cheesy Pull-Apart Mushroom Sliders
5 from 18 votes

Cheesy Pull-Apart Mushroom Sliders

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.

Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
Servings: 8
Calories: 191 kcal
Course: Side Dish, Appetizer, Snacks
Cuisine: American

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.
    Cup of Yum
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. Preheat oven to 400°F (205° C), and line a baking sheet with parchment paper.
  2. 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. 
  3. 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.
  4. 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

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: 8 Serving

Amount Per Serving

Calories 191

% 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.