Melty Cheddar Mushroom Sliders Are Your New Favorite Plant-Based Dinner
Nothing against big burgers, but we’ll take a couple of two-bite sliders any day. Sliders’ bite-sized size is equal parts fun and delicious, which means they’re always a total win at the dinner table. That’s especially the case when they’re filled with meaty mushrooms and melty Daiya Dairy-Free Cheddar Style Slices. The plant-based cheese is smooth and slightly sharp, lending the perfect amount of flavor and texture to every bite. These sliders make it delightfully easy to eat plant-based.
Plant-Based Sliders for the Win
This recipe shows how simple plant-based eating can be. Daiya’s all-new Dairy-Free Cheddar Style Slices melt incredibly well on top of tender roasted mushroom caps, which ensures each bite is not only boldly flavored but also perfectly creamy. Add sliced red onion and tomato, along with a handful of microgreens, to lend crunch and color, and you’ve got yourself sliders that are a joy to eat.
Prep time 7 minutes
Cook time 12 minutes to 13 minutes
small red onion
plum or Roma tomato
large cremini or baby bella mushrooms
- 1 tablespoon
- 1/2 teaspoon
- 1/4 teaspoon
freshly ground black pepper
- 1/4 cup
Arrange a rack in the middle of the oven and heat the oven to 425°F.
Thinly slice 1/4 small red onion. Slice 1 plum or Roma tomato crosswise into 4 slices. Remove the stems from 4 large cremini or baby bella mushrooms. Brush 1 tablespoon olive oil all over mushrooms and season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Place on one side of a rimmed baking sheet stem-side down. Roast until just tender, about 10 minutes.
Cut 1 Daiya Dairy-Free Cheddar Style Slice in quarters. Flip the mushrooms and top each with a piece of cheeze. Split 4 slider buns and place then cut-side up on the other side of the baking sheet. Continue to bake until the cheeze is melted and the buns are toasted, 2 to 3 minutes. Top each bottom bun with a mushroom. Divide red onion, tomato, and 1/4 cup microgreens over the mushrooms and close the sliders with the top buns.