Pulled Mushroom Sliders Recipes

PULLED MUSHROOM SLIDERS

Pulled Mushroom Sliders image

Provided by Food Network

Time 10m

Yield 1 serving (3 sliders)

Number Of Ingredients 5

Ingredients

Olive oil, for the pan
1 cup thinly sliced portobello mushrooms (thin strips)
1/4 cup barbecue sauce
3 slider rolls
1/2 cup shredded cheese

Steps:

Add a little olive oil to a saute pan and set over medium heat. Cook the mushroom strips in the pan until wilted and caramelized, about 5 minutes. Add the barbecue sauce and stir to coat in the sauce. Divide the mushrooms among the slider rolls and top with the shredded cheese.

VEGAN "PULLED PORK" SLIDERS

Vegan

Meat eaters don't get to have all the fun. The pulled pork in these vegan sliders is made from mushrooms that have been slowly roasted in a marinade of molasses and spices. Slap them on a slider roll, top with some creamy vegan coleslaw and enjoy.

Provided by Food Network Kitchen

Categories main-dish

Time 1h45m

Yield 12 mini sandwiches

Number Of Ingredients 18

Ingredients

6 tablespoons vegetable oil
1 pound portobello mushrooms, cleaned and thinly sliced (about 1/8-inch thick)
2 tablespoons soy sauce
1 tablespoon molasses
1 tablespoon brown sugar
3/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup thinly sliced green cabbage
1/2 cup grated carrots
1/4 cup vegan mayonnaise
1 teaspoon cider vinegar
1/2 teaspoon celery seed
Small pinch sugar
Kosher salt and freshly ground black pepper
12 party-size vegan slider buns
Pickle slices, hot sauce, your other favorite sandwich toppings

Steps:

For the "pulled pork": Preheat the oven to 300 degrees F, line two baking sheets with parchment paper and line a third baking sheet or pan with paper towels. Brush the parchment-lined baking sheets with about 1 tablespoon of vegetable oil each. Place the mushroom slices in a single layer, very close together, on the parchment and brush lightly with the remaining vegetable oil.
Bake the mushrooms until slightly softened and brown, 25 to 30 minutes, then flip the mushrooms over, rotate the pans in the oven, and continue to bake until the mushrooms are well-browned and the edges are crispy, 30 to 35 minutes. Remove from the oven and transfer to the paper-towel lined baking sheet to dry for a few minutes. (Leave the oven on.)
In a large bowl, whisk together the soy sauce, molasses, brown sugar, paprika and garlic powder. Carefully toss the baked mushrooms in the marinade until evenly coated. (You may need to do this in several batches.) Return the marinated mushrooms to the baking sheets in a single layer. Sprinkle with salt and a few grinds of pepper and return to the oven until crisp, about 5 minutes.
For the coleslaw: Meanwhile, combine the cabbage and carrots in a large bowl and set aside. Combine the mayonnaise, vinegar, celery seed and sugar in a small bowl and mix well. Add and salt and pepper to taste. Pour the dressing over the cabbage and carrots and toss to coat. Add more sugar, salt and pepper if desired. Chill until ready to serve.
To serve: Separate the party buns into halves. Place some of the mushrooms on the bottom half of the bun, then top with coleslaw. Add toppings as desired, then top with the top bun.

PULLED BBQ CHICKEN SLIDERS

Pulled BBQ Chicken Sliders image

Sink your teeth into these Carolina-style Pulled BBQ Chicken Sliders with creamy coleslaw on a delicious sweet roll bun.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 3h25m

Yield 8

Number Of Ingredients 12

Ingredients

4 skinless, boneless chicken breast halves
1 tablespoon olive oil
½ teaspoon salt and pepper
½ cup water
1 ½ cups vinegar-based Carolina-style BBQ sauce
1 (14 ounce) package coleslaw mix
¼ cup mayonnaise
2 tablespoons red wine vinegar
1 teaspoon sugar
16 mini sweet rolls
Reynolds Wrap® Heavy Duty Aluminum Foil
Reynolds® Slow Cooker Liner

Steps:

Preheat the grill to high heat.
Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
Coat the chicken breasts with the oil and season on all sides with salt and pepper.
Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed.
Transfer the chicken in a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours.
Pull the chicken apart using two forks until it is shredded and keep warm.
Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined.
Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.

Nutrition Facts : Calories 396 calories, Carbohydrate 340.2 g, Cholesterol 37 mg, Fat 12.8 g, Fiber 1 g, Protein 16.1 g, SaturatedFat 1.6 g, Sodium 745.7 mg, Sugar 12.8 g

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