BBQ Mushroom Sliders


With their tangy barbecue mushrooms, rich pimento cheese, and crunchy pickles, these miniature sandwiches are packed full of Southern-style goodness.


Pimento Cheese
2 cups grated sharp cheddar cheese
2 oz. reduced-fat cream cheese
4 oz. jarred pimento peppers, drained
1 tsp. hot sauce
½ tsp. garlic powder
½ tsp. vegan Worcestershire sauce
¼ tsp. ground black pepper
3 Tbs. reduced-fat mayonnaise
BBQ Mushrooms
2 Tbs. vegetable oil
1 medium onion, finely diced (1 ½ cups)
6 large portobello mushroom caps, stems and gills removed, halved and thinly sliced
½ cup prepared barbecue sauce
16 slider rolls
32 bread and butter pickle slices, plus extra for garnish, optional


1 To make Pimento Cheese: Mash together all ingredients with fork in small bowl. Set aside.

2 To make BBQ Mushrooms: Heat oil in large skillet over medium-high heat. Add onion, and cook
2 minutes. Add mushrooms, and cook 8 minutes, or until mushrooms are tender. Remove from heat, stir in barbecue sauce, and set aside.

3 To make Sliders: Spread 1 Tbs. Pimento Cheese and  1 Tbs. BBQ Mushrooms on bottom of roll. Top with two pickle slices and close with top of bun.

Nutrition Information:

Unit (Serving Size):
per slider
7 g
Total Fat:
9 g
Saturated Fat:
4 g
26 g
15 mg
292 mg
1 g
8 g
makes 16 sliders

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