Cheesy Mushroom Sliders

A meatless option for Mondays or the rest of the week.

Southern Living Cheesy Mushroom Sliders with fries on the side to serve

Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Active Time:
30 mins
Refrigerate Time:
8 hrs
Total Time:
8 hrs 30 mins

If you’re looking for fun on a bun, say hello to sliders. Less of a commitment than a full-sized burger, these party-perfect sandwiches pack all the flavor but don’t require two hands.

And while we love just about anything on a slider, from brisket to fried chicken to meatballs, we’re head-over-heels for this vegetarian slider that packs more flavor than you’d imagine! Meaty portobello mushroom caps get dry-brined overnight in adobo seasoning, which not only helps them absorb flavor but also dry out, so they get extra crispy on the grill.

Topped with melty Swiss cheese, pickles, and an easy chipotle mayonnaise sauce, these meatless sliders will even please your meat-loving guests.

Suggestion: Serve with Spiced-Up Shoestring Fries


  • 16 large (1 oz. each) cremini (baby portobello) mushrooms, stemmed and gills removed

  • 1 tsp. adobo seasoning

  • 1/2 cup mayonnaise

  • 1 Tbsp. adobo sauce plus 1 tsp. finely chopped chipotle chile (from 1 [7-oz.] can chipotle chile in adobo sauce)

  • 1/2 tsp. garlic powder

  • 2 Swiss cheese slices, quartered

  • 8 slider buns, split

  • 8 dill pickle chips


  1. Prepare mushrooms:

    Place mushrooms on a large rimmed baking sheet, and season both sides evenly with adobo seasoning. Refrigerate, uncovered, cavity sides up, 8 to 12 hours.

  2. Make Chipotle Mayonnaise:

    Stir together mayonnaise, adobo sauce and chopped chipotle chile, and garlic powder in a bowl; cover and refrigerate until ready to use.

  3. Grill mushrooms:

    Preheat a grill to medium-high (400°F to 450°F). Gently pat mushrooms dry with paper towels (do not remove seasoning). Place mushrooms, cap sides down, on oiled grates. Grill, uncovered, turning occasionally, until tender and charred in spots, 4 to 6 minutes.

    Flip all mushrooms so caps are facing up. Top half of mushrooms with 1 cheese slice quarter. Cover grill, and cook, undisturbed, until cheese melts, about 30 seconds. Set mushrooms aside; turn off grill.

  4. Finish sliders:

    Place slider buns, cut sides down, on grill, and toast with residual heat for 1 minute. Remove from grill. Stack 2 mushrooms on each bun bottom; top each with 1 pickle. Spread about 1/2 tablespoon reserved chipotle mayonnaise onto cut sides of bun tops. Place bun tops on sliders.

Related Articles