Meatless comfort food at its finest! The filling features a caramelized Vidalia onion, baby portobello mushrooms, and pickles.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Appetizers
Cuisine: American
Keyword: easy vegetarian sliders, Hawaiian roll vegetarian sliders, mushroom sliders, portobello sliders, vegetarian sliders, vegetarian sliders for party, veggie sliders
Servings: 6
Calories: 541kcal
Author: Averie Sunshine
Ingredients
Sliders
1medium sweet Vidalia onion or yellow onionpeeled and sliced
2 to 3tablespoonsolive oildivided
4ouncessliced baby portobello mushrooms
1cupdiced Vlasic Farmer’s Garden Bread and Butter Chip pickles
1teaspoonpickle juice
6slider bunsor Hawaiian rolls
Fry Sauce
½cupketchup
¼cupmayoor Miracle Whip, use vegan mayo to keep vegan
about 3 teaspoons pickle juiceor to taste
pinchonion powderoptional and to taste
Instructions
Filling:
Heat a non-stick skillet over medium-high heat, add the onion, drizzle with about 1 tablespoon oil, and allow onion to caramelize, stirring every couple of minutes, or as needed. It takes about 10 minutes for my onions to caramelize and I cook them covered to save time. Lower the heat if onion is browning too fast.
After onion has caramelized, add the mushrooms, pickles, pickle juice, 1 to 2 tablespoons oil or as necessary, and allow mixture to cook for about 10 minutes, stirring every couple of minutes, or as needed. I cook covered to save time. After about 10 minutes, or after vegetables have softened and wilted, turn off the heat; set aside.
While vegetables are cooking, make the fry sauce.
Fry Sauce:
In a medium bowl, combine all ingredients and whisk until smooth.
Generously spread fry sauce on both sides of slider buns.
Fill each bun generously with the onion mixture and serve.
Notes
Storage: Sliders are best warm and fresh although extra filling will keep airtight in the fridge for up to 3 days. Extra fry sauce will keep airtight in the fridge for up to 1 month.