Sliders have been popular for decades, with many fast-casual restaurants offer cheeseburger sliders on their menus today. Unfortunately, they often come three per serving and typically include a mini white bun, beef patty, American singles, onions, and some sort of slider sauce. Of course, fries usually automatically arrive with your order to put your meal into caloric overdrive. Well, at least the onions are a good thing!

So how do you make “good for you” sliders that are plant-based and yet as bodacious as the beefy kind? Here’s my answer–an updated, upgraded, vegan version of the a classic slider made with quickly caramelized red onion, fresh baby arugula, pan-seared portabella mushrooms, and plant-based cheese slices. So much yum! And for bonus tastiness, pair them with your favorite condiment, such as Dijon mustard or an avocado-based mayo. Extra yum!

portabella and plant-based swiss cheese sliders

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• Author: Jackie Newgent
• Yield: 6 sliders 1x

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons extra-virgin olive oil, divided
• 2 medium red onions, halved and thinly sliced
• 1/2 teaspoon sea salt, divided
• 1 1/2 cups packed fresh baby arugula or spinach
• 3/4 teaspoon fresh lemon juice
• 1/4 teaspoon + 1/8 teaspoon freshly ground black pepper
• 6 (3-inch) whole grain rolls, split
• 6 (4-inch) portabella mushroom caps
• 1/8 teaspoon ground nutmeg
• 6 slices plant-based Swiss- or Cheddar-style slices, folded in half on diagonal

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Instructions

1. Heat 1 tablespoon of the oil in a large stick-resistant skillet over medium heat. Add the onions and 1/4 teaspoon of salt and cook while stirring for 1 minute, then increase heat to medium-high and sauté until the onions are lightly caramelized, about 10 minutes. Adjust seasoning. Transfer to a bowl and cover to keep warm.
2. Toss the fresh arugula with the lemon juice and 1/8 teaspoon of the pepper in a medium bowl; set aside.
3. Rub or brush the rounded side of the mushroom caps with the remaining 1 tablespoon oil, then sprinkle the gill side with the nutmeg and remaining 1/4 teaspoon each salt and pepper. Heat the large skillet over medium-high heat. In batches, if necessary, cook the mushroom caps, gill side up, covered for 3 minutes; reduce to medium heat and cook the mushroom cap gill side down, covered, until fully cooked, about 4 more minutes. Remove the lid and immediately place the plant-based cheese triangles on top of each mushroom cap. (Note: If you’re having a cookout, grill the mushrooms instead of pan searing for a smokier flavor!)
4. Place the cheesy portabella caps on the bottom portion of each roll. Top with the caramelized onions, dressed arugula, and roll tops. Serve while warm.

Notes

Per slider: 280 calories, 14 total fat, 4g saturated fat, 0g trans fat, 0mg cholesterol, 540mg sodium, 31g total carbohydrate, 3g dietary fiber, 6g sugars, 9g protein

Nutrition

• Serving Size: 1 for appetizer (or 2 for entrée)

Jackie’s Culinary Tips!

• Skip pasteurized process cheese food; try an oat milk or tree-nut based vegan cheese slice for for plant-based goodness
• For bonus flavor and flair in a slider, pump up the onions—when caramelized you can use more than double what you might otherwise use when raw
• For a delicious vegetable boost and a pop of freshness, try well-seasoned pan-seared (or grilled) portabella mushroom caps in place of meat, add greens, such as baby arugula