These vegetarian sliders are easy to make and super tasty with juicy seasoned mushrooms and a delicious mint and pea pesto. These little veggie burgers are great for parties, summer barbecues, or a quick weeknight dinner!
We all know the problem with veggie burgers: they fall apart in the pan and/or bun, and are either super pasty or super dry. Well, these vegetarian sliders have none of those problems!
The patty for these veggie sliders is a seasoned whole mushroom that’s cooked until it’s soft yet meaty and deliciously juicy. And there’s no way this mushroom patty is falling apart in the bun!
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You can use any kind of mushroom for this recipe – choose a variety that’s going to be a good fit for your slider buns. I used extra-large white mushrooms but you can use small portobello or large cremini mushrooms if that’s what you have available.
To prepare the mushrooms simply dip them in a seasoning made from olive oil, balsamic vinegar, soy sauce and smoky paprika then cook them up. I cooked them in a covered pan over medium heat but you can also cook them on a grill or a grill pan, or put them under the broiler for a few minutes.
Then choose your favourite vegetarian slider toppings. I love experimenting at this step and if you’ve seen my tofu banh mi vegan sliders you’ll know what I mean (pickled veggies, cucumber, cilantro and sriracha mayo, yum!).
For this slider recipe I wanted to try something herby to compliment the smoky mushrooms so I prepared an easy mint and pea pesto. Since peas aren’t in season yet I used frozen peas.
Normally frozen peas are nasty but when combined with the mint, lemon juice and walnuts they are deliciously sweet and make an awesome pesto (can’t wait to make it again and spread it on crostini or toss it with some pasta)!
These vegetarian sliders make a great appetizer or finger food for any kind of get-together. Stick some skewers in them and take them along to a potluck or picnic – you’ll definitely have the best dish!
Wanna see how easy these vegetarian sliders are to make? Watch the video and share it on Facebook!
Vegetarian Sliders with Mushrooms and Mint-Pea Pesto
Print RecipeIngredients
- 4 tablespoons olive oil, divided - $0.20
- 2 tablespoons balsamic vinegar - $0.12
- 2 tablespoons soy sauce - $0.10
- 1 teaspoon smoked paprika - $0.12
- 8 slider-sized mushrooms, stems removed (I used large button mushrooms but small portobellos or large cremini will work) - $2.19
- 1 cup (140 grams) fresh or frozen peas - $0.50
- ½ cup (20 grams) fresh mint - $1.00
- ½ cup (65 grams) roughly chopped walnuts - $1.50
- 1 clove of garlic - $0.04
- The zest of one lemon (about ½ tablespoon) - $0.28
- 1 ½ tablespoons lemon juice
- 1 teaspoon miso paste (optional) - $0.11
- ½ teaspoon salt - $0.02
- 8 slider buns - $0.97
- A handful of rocket/arugula (or your favourite green) - $0.25
- 1 small tomato, thinly sliced - $0.27
- ¼ of a small red onion, thinly sliced - $0.17
Instructions
Heat a large non-stick pan over medium heat.
In a bowl combine the 2 tablespoons of the olive oil, balsamic vinegar, soy sauce and paprika. Add a small splash of oil to the pan. Dip each mushroom into the sauce, turning it over to coat both inside and out and arrange the mushrooms gill side down in the pan.
Cover the pan and cook for a couple of minutes on this side then flip them over and cook a couple minutes more on the other side. They’re done when they’re nicely brown and soft all the way through. Be careful not to let them burn. Remove them to a plate.
Meanwhile prepare the mint-pea pesto. If using frozen peas first blanch them in boiling water to thaw. Add the peas, mint, walnuts, garlic, zest and juice of the lemon, remaining 2 tablespoons of olive oil, miso paste and salt to a small food processor and pulse until you have a thick pesto.
Assemble the sliders with the mint-pea pesto, mushrooms, rocket, tomato and red onion slices.
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