Easy Mushroom Sliders
Savory, cheesy mushroom sliders on soft Hawaiian rolls make a perfect appetizer or main dish. Quick to prepare and full of flavor, they’re loaded with fiber, plant-based protein, and melty cheese, making them ideal for weeknight dinners, meal prep, or entertaining.
Equipment
- 1 large baking sheet
- Parchment paper (enough to line baking sheet)
- 1 large skillet (12–14 inches)
- 1 large bread knife
- Tongs
- Paper towel
- Silicone Brush
- Small microwave-safe bowl
Ingredients
- 24 Hawaiian sweet rolls party pack
- 1.5 lb baby bella mushrooms cleaned and thinly sliced
- 1 yellow onion thinly sliced and halved
- 2 cloves garlic minced
- 1 –2 tablespoons olive oil
- 1 teaspoon Italian seasoning or dried oregano
- ¾ –1 teaspoon salt to taste
- ½ –1 teaspoon black pepper to taste
- 8 slices Swiss cheese adjust to taste
- 8 slices Havarti cheese or other melty cheese
- 1 tablespoon salted butter melted
- ½ tablespoon finely grated Parmesan
- ⅛ teaspoon garlic powder
Instructions
- Prepare the Slider Rolls: Start by taking your Hawaiian sweet rolls out of the package. If they are not pre-sliced, carefully slice each roll horizontally with a large bread knife to create a top and bottom half. Try to keep the cuts even so the sliders stack neatly. Set the sliced bottoms aside on a parchment-lined baking sheet—they will form the foundation of your sliders.
- Clean and Slice the Mushrooms: Place the baby bella mushrooms in a clean colander. Rinse them quickly under cold water, then pat them completely dry with a paper towel. Trim the stem ends if needed. Slice each mushroom into thin, even pieces, roughly ¼-inch thick, to ensure they cook evenly. This will help the mushrooms release their moisture while sautéing and develop a rich, concentrated flavor.
- Slice the Onion and Mince the Garlic: Peel your yellow onion and slice it thinly. Then, cut each slice in half so the pieces are about one inch long. Mince the garlic cloves finely to allow them to blend seamlessly with the mushrooms and onions while cooking, enhancing the overall flavor without overpowering the sliders.
- Heat the Skillet and Add Oil: Place a large skillet over medium-high heat and add 1–2 tablespoons of olive oil. Allow the oil to heat until it shimmers, but do not let it smoke. Properly heated oil ensures that your vegetables sauté evenly and prevents sticking, while also enhancing the natural flavors of the mushrooms and onions.
- Sauté Mushrooms, Onions, and Garlic: Add the sliced mushrooms, onions, and minced garlic to the skillet. Sprinkle in the Italian seasoning (or oregano), salt, and black pepper. Stir well to coat all ingredients in oil and seasoning. Cook over medium-high heat for 15–20 minutes, stirring frequently. The mushrooms will begin to release liquid; continue cooking and stirring every 4–5 minutes until the liquid evaporates, and the mushrooms are slightly browned and caramelized. If excess moisture remains, use a paper towel held with tongs to soak up the liquid and remove it from the pan carefully.
- Prepare the Butter Topping: While the mushrooms are cooking, melt 1 tablespoon of butter in a small microwave-safe bowl. Once melted, stir in ½ tablespoon of finely grated Parmesan cheese and ⅛ teaspoon of garlic powder. Optionally, add a pinch of Italian seasoning for extra flavor. This butter mixture will be brushed on top of the sliders, giving them a golden, flavorful finish after baking.
- Assemble the Sliders: Once the mushrooms are fully cooked and slightly caramelized, begin assembling the sliders on the parchment-lined baking sheet. Place the bottom halves of the rolls on the sheet first. Layer each roll with a slice of Swiss cheese, then a generous portion of the sautéed mushrooms and onions, followed by a slice of Havarti cheese.Carefully place the top halves of the rolls on each slider.
- Brush with Butter Mixture: Use a silicone brush to evenly coat the tops of the sliders with the prepared butter-Parmesan mixture. This step adds flavor and ensures the tops bake to a beautiful golden color, creating an irresistible, savory crust.
- Bake the Sliders: Preheat your oven to 325°F (165°C). Place the assembled sliders in the oven and bake for 10–12 minutes, or until the cheese has fully melted and the tops are lightly golden. Keep an eye on them during the last few minutes to avoid over-browning. Baking at a lower temperature helps the flavors meld without drying out the rolls.
- Serve and Enjoy: Remove the sliders from the oven and allow them to cool for 2–3 minutes. This makes them easier to handle and prevents the cheese from running. Serve warm, encouraging guests to pull apart each slider. These savory, melty sliders are perfect for family dinners, parties, or quick meal prep.
Notes
- Cook Mushrooms Thoroughly: Ensure the mushrooms release their moisture and lightly brown. This enhances flavor and prevents soggy sliders. If excess liquid remains, gently blot with a paper towel held by tongs.
- Adjust Cheese to Taste: Swiss and Havarti are classic, but you can experiment with other melty cheeses like Gruyère, Fontina, or mozzarella to match your flavor preference.
- Make-Ahead Convenience: You can assemble the sliders in advance and refrigerate them, then bake just before serving. Cover tightly with foil to prevent the rolls from drying out.
- Scalable Recipe: Easily halve or double this recipe. If doubling, use two skillets for the mushrooms and rotate baking trays for even cooking.
- Add a Flavor Twist: Spread a horseradish-mayo mix on the rolls for a subtle zing that complements the savory mushrooms.
