Portobello Mushroom Sliders are a tasty vegetarian burger option for summer. The mushrooms are tossed with a smoky marinade and loaded with caramelized onions and vegan aioli. Serve on a vegan pretzel bun for an epic burger experience.
These portobello sliders are kind of like a mix of a sloppy joe, a burger, and a slider.
They are small like sliders (though you can use a regular bun too).
And they aren't quite a patty, but they are less sloppy than sloppy joes.
Yet these mushroom sliders are a distinct and delicious recipe! Mushrooms are one of my favorite foods to cook with because they have SO much flavor. Mushrooms always add so much to a recipe, and in this dish they get to be the star of the show.
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Portobello Sliders
You could make this recipe with any type of mushroom. But I think portobellos are best because they have even more flavor than more generic white button mushrooms or even baby bella / cremini mushrooms.
Portobellos also have a more meaty texture. They are tougher and will feel more like you are biting into a burger when you eat a portobello slider.
Why I love these Mushroom Sliders
- Dietary needs - these sliders are vegan/plant-based, gluten-free, dairy-free, oil-free, and sugar-free.
- Real foods - no fake meat here! Just mushroom goodness!
- Umami flavor - mushrooms are known for that savory, umami flavor. Enhanced with flavors from soy sauce and liquid smoke, the mushrooms are extra flavorful
- Vegan sliders that are gluten-free - many burger recipes contain breadcrumbs or flour, but mushrooms are naturally gluten-free, so the sliders are too! Just be sure to choose a gluten-free bun
- Great for parties - sliders are the ideal finger food! Not as big as a burger but still hearty
Ingredient Notes & Substitutions
Portobello Slider Ingredients
- Portobello Mushrooms: choose portobello mushrooms that are on the smaller side, so you don't have to chop as much - you'll want the mushrooms to be no bigger than the width of your buns
- Soy Sauce, Tamari, or Liquid Aminos: any of these three will work. If you are gluten sensitive, choose tamari or liquid aminos.
- Red Wine Vinegar: you could sub apple cider vinegar or white wine vinegar
- Maple Syrup: a hint of sweetness balances the savory flavors in this recipe. You can use date syrup for a completely fruit-sweetened recipe.
- Dijon Mustard
- Liquid Smoke: this is my secret ingredient in many meat recipes that I turn vegan. Liquid smoke adds a smoky flavor and helps deepen the overall flavor of the dish. Find liquid smoke in the grocery store near the condiments
Sautéed Onion Ingredients
- Yellow Onion: for caramelized onions! You can also use a red onion.
- Kosher Salt
- Vegetable Broth: instead of oil, we can easily caramelize onions with vegetable broth
WFPB Aioli Ingredients
- Vegan Mayonnaise: I used my homemade plant-based mayonnaise. If you want, you could use a store bought mayo.
- Minced Garlic
To Serve
- Slider Buns: I used vegan pretzel slider buns. Feel free to choose your favorite bun. And use gluten-free if necessary.
- Lettuce: I used arugula. Some butter lettuce or kale would be lovely here too.
How to make Mushroom Sliders
Step 1. Slice the portobello mushrooms into ⅛" thick strips. If your mushrooms are longer than your slider buns, slice the strips in half or thirds.
Step 2. In a large bowl, toss the sliced portobellos with the soy sauce, red wine vinegar, maple syrup, dijon mustard, and liquid smoke. Set aside to marinate 10-15 minutes while you prepare the onion and aioli.
Step 3. Meanwhile heat the onion and salt with 2 tablespoons of vegetable broth in a large non-stick pan over medium heat. Cook for 8-10 minutes, until the onion is soft. Add another few tablespoons of vegetable broth after a few minutes of cooking. Once the onion is reduced in size and very soft, remove from the pan and set aside.
Step 4. Make the aioli. In a small bowl mix together the mayonnaise and garlic. Set aside.
Step 5. Return to the mushrooms. Add the mushrooms and any marinade liquid to the non-stick pan. Cook over medium heat for 4-6 minutes, until the mushrooms are soft.
Step 6. Assemble the siders. Spread a schmear of aioli on the bottom bun, add a small handful of greens, top with the mushrooms, then onions, and an extra drizzle of aioli. Serve and enjoy!
FAQ & Expert Tips
If you can find very small portobellos, these sliders would be great using whole mushrooms. (Like in these burgers.)
Most portobello mushrooms are pretty big, so I find that slicing works best.
These sliders have a smoky, umami flavor. Since they're made from mushrooms, they mostly taste like mushrooms!
The mushrooms have an earthy flavor. And the liquid smoke creates that meat-like smokiness.
Since these sliders don't contain meat, eggs, or dairy you're already skipping the cholesterol, saturated fat, and unhealthy hormones that might be in a regular slider.
Which is why I suggest that you make your own! When you DIY your veggie burgers, you control the ingredients. These sliders are made of mushrooms and spices. Nothing but healthy foods!
If you have leftovers, store the mushrooms separately from the slider buns and lettuce, to avoid soggy buns.
The mushrooms will keep for up to a week in the fridge.
To reheat, simply microwave or pop the mushrooms into the pan and heat on medium-low until warm.
Serving Suggestions
Burgers and fries! It's a no-brainer. Try my baked sweet potato fries or purple sweet potato fries.
And check out these plant-based burger toppings:
- Plant-based cheese alternative: vegan queso
- Guacamole on sliders is divine!
Recipe Prayer
Thank you God for these mushroom sliders. Bless us as we gather with family and friends. Amen.
More Vegan Burgers & Sliders
Tried this recipe?
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📖 Recipe
Portobello Mushroom Sliders
Ingredients
Portobello Sliders
- 8 Ounces Portobello Mushrooms, stems removed
- 2 Tablespoons Soy Sauce, Tamari, or Liquid Aminos
- 1 Tablespoon Red Wine Vinegar
- 1 Tablespoon Maple Syrup
- 1 Tablespoon Dijon Mustard
- 1 Teaspoon Liquid Smoke
Sautéed Onion
- 1 Medium Yellow Onion, thinly sliced into rounds
- ½ Teaspoon Kosher Salt
- 2-6 Tablespoons Vegetable Broth
WFPB Aioli
- ½ Cup Plant-Based Mayonnaise
- 4 Cloves Minced Garlic
To Serve
- 6 Vegan Slider Buns I used pretzel buns
- A few handfuls of Arugula OR 8 Butter Lettuce Leaves
Instructions
- Slice the portobello mushrooms into ⅛" thick strips. If your mushrooms are longer than your slider buns, slice the strips in half or thirds.
- In a large bowl, toss the sliced portobellos with the soy sauce, red wine vinegar, maple syrup, dijon mustard, and liquid smoke. Set aside to marinate 10-15 minutes while you prepare the onion and aioli.
- Meanwhile heat the onion and salt with 2 tablespoons of vegetable broth in a large non-stick pan over medium heat. Cook for 8-10 minutes, until the onion is soft. Add another few tablespoons of vegetable broth after a few minutes of cooking. Once the onion is reduced in size and very soft, remove from the pan and set aside.
- Make the aioli. In a small bowl mix together the mayonnaise and garlic. Set aside.
- Return to the mushrooms. Add the mushrooms and any marinade liquid to the non-stick pan. Cook over medium heat for 4-6 minutes, until the mushrooms are soft.
- Assemble the siders. Spread a schmear of aioli on the bottom bun, add a small handful of greens, top with the mushrooms, then onions, and an extra drizzle of aioli. Serve and enjoy!
Notes
Nutrition
Nutrition information is an estimate.
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