Cheesy Portabella Sliders Recipes

PORTOBELLO MUSHROOM SLIDERS

Steps:

• Wash mushrooms and pat dry with a paper towel. Slice off stems and slice mushrooms in half so that you have 2 pieces, almost like a hamburger bun. Soak mushrooms in soy sauce for 2 hours.
• While mushrooms soak, mix turkey, bread crumbs, ketchup, mustard, garlic, salt, and pepper together in a bowl. Form turkey mixture into 2-inch patties.
• Heat oil on a griddle over medium heat. Cook turkey patties on the hot griddle until browned and no longer pink in the centers, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Heat a nonstick pan over medium heat. Cook mushrooms, cut-sides down, covered, until tender, 5 to 7 minutes.
• To serve, place turkey patties in between 2 pieces of mushroom.

CHEESY PORTABELLA SLIDERS

Steps:

• In large skillet, heat oil over medium-high heat. Cook mushrooms in oil 3 to 5 minutes, stirring occasionally, until they begin to brown. Add onion; cook 2 to 3 minutes longer. Stir in grill seasoning.
• Set oven control to broil. Line cookie sheet with foil or cooking parchment paper.
• Place bun bottoms on cookie sheet; top each with mushroom mixture and half slice of cheese. Broil 30 to 60 seconds or until cheese is melted. Sprinkle with chives. Cover with bun tops.

GRILLED CHEESE SLIDERS

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9x13-inch baking pan with nonstick cooking spray; set aside.
• Without pulling the rolls apart, cut them in half and lay them on a clean work surface.
• Spread 2 Tablespoons of mayonnaise on the inside of each half of the rolls.
• Place the bottom half of rolls in the the prepared baking dish.
• Top with sliced cheddar cheese and sliced provolone cheese.
• Place top half of rolls on top.
• Brush on melted butter.
• Cover baking dish with foil and bake for 10 minutes.
• Remove foil and bake for an additional 10 minutes, or until cheese is melted and rolls are golden brown.
• Cut rolls apart and serve.

CHEESY STUFFED MUSHROOMS

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Broil the mushrooms on the baking sheet stem-side-down for 5 minutes to soften. Remove from the oven, and turn the mushroom caps over. Place a dab of the steak sauce into each cap, then place a piece of brie on top. Return to the oven, and broil until the cheese is bubbly and golden brown, about 5 minutes more.

CHEESY MEATBALL SLIDERS

Steps:

• In a large bowl, combine the onion, garlic, parsley, breadcrumbs, Parmesan, eggs, milk, red pepper, flakes, oregano, Italian seasoning, salt and pepper. Stir to combine thoroughly before adding the meat.
• Then add the meat to the breadcrumb mixture.
• Form the meatballs, using the size of your dinner rolls as a guide. I made mine a little bigger than a golf ball.
• Broil the meatballs at 400 degrees for 15-20 minutes, until they're golden brown, flipping them once during cooking.
• While the meatballs cook, heat up the marinara sauce in a saucepan on medium heat.
• After the meatballs are browned, remove them from the oven and place them into the hot marinara sauce.
• Lower the heat and simmer the meatballs for another 15 minutes.
• Toast the slider buns until they're slightly golden, then place the bun bottoms onto a baking sheet.
• Place a meatball onto each bun, and top each meatball with a generous sprinkle of mozzarella cheese.
• Broil the meatballs at 400 degrees F for 3-5 minutes, just until the cheese is melted.
• Place a bun top onto each slider, then serve.