pull apart caramelized mushroom philly “cheesesteak” sliders
Philly cheesesteak without the steak. That’s the kind of appetizer for which I’d break down a door. Thankfully, I’ll take that debate off your shoulders and provide you with a recipe so you don’t have to commit vandalism.
My camera decided to kick the bucket on Wednesday, straight in the middle of a recipe shoot. Black screen, unresponsive to turning on the power except for a loud clicking with no discernible source point. Turning on and off everything you can imagine, removed and replaced what we could – nothing. Not exactly a great way to start a 2022 during which I was determined to really dive into FMG and make it into something worth sharing, worth bulking up and smoothing down. I know I’ll resolve the issue eventually, probably with a new camera body, but in the meantime I’m all sorts of bitter and restless (it’s only 2 years old).
Yeah, material objects aren’t always worth getting upset over, but we all have our one piece or more that defines something we enjoy in our lives. My camera is one of those things. My working with the nuances defines my craft. If you have a similar belonging that serves you as a relief or an outlet of joy, it’s okay to feel whatever you need to if it pitters out, even if others deem the loss inconsequential.
Alright. Off the soap box.
I’m pretty hyped about this here mass of cheesy sandwichy goodness. A bit of a detour from our healthier January recipes. We shared the stack during the Bucs’ penultimate playoff game and now I’m inching a virtual plate towards you. Tender mushrooms simmered in an easy umami-rich sauce, layered with peppers and onions, mozzarella and provolone. Slide it all in the oven for a quick crisping and melting. The perfect meatless Philly for a weekend indulgence. Or whatever day pleases you.
Philly Shroomsteak
I love shiitakes for this recipe, as they have a deeper, meatier flavor. Baby portobellas (portobellos? I never know the proper form) are great, though, if that’s what you have around.
Heat olive oil in a skillet and cook the mushrooms, without stirring, for 5 minutes. Then, mix in butter, garlic cloves, thyme, Worcestershire sauce, soy sauce, brown sugar, salt, and pepper for another 4-5 minutes until the mushrooms are soft and golden.
Pour in another sploosh of oil. Saute green bell pepper and onion for a few minutes until just slightly soft. You don’t want them to be fully cooked, just not raw.
More Cheese, Please
Kings Hawaiian Rolls are bomb for sliders. If you find ones with a similar stuck-together format, use those. The key is small, many, and adhered.
Slice the entire stack of rolls in half by running a serrated knife horizontally through the bread. They don’t have to be totally perfect, but try to get the two slabs as even as possible.
To the bottom slab, arrange the mushrooms. Top with the peppers and onions, then slices of provolone and lots of shredded mozzarella. Low moisture is best, usually marketed as “part skim”. Place the top layer of buns onto the filling. Brush with butter and sprinkle with everything seasoning. Seriously, the oniony, garlicky spice blend takes these sliders over the top of Kilimanjaro.
Wrap the slider mass in foil. Bake for 10 minutes. Remove the foil and bake another 10 minutes to crisp up the top and morph that cheese into a spectacle of melted fairy dust. Almost as majestic as the Northern Lights. Almost.
Serve these up with some seasoned fries – I love bay fries for all occasions, just Old Bay seasoning and olive oil tossed with thinly sliced potatoes – and a big chips and dip board. A margarita isn’t a bad idea either: try a watermelon, grapefruit, or coconut flavor. Make all three. Multiple times. I won’t complain.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Need more gameday food?
Baked Taco Crunch Cauliflower Wings with Salty Avocado Crema
Oven Fried Lemon Garlic Pepper Popcorn Cauliflower with Dill Ranch Dip
Baked Southwest Avocado Egg Rolls with Spicy Cilantro Ranch
Everything Caesar Baked Crackers
pull apart caramelized mushroom philly “cheesesteak” sliders
Ingredients
- 8 oz shiitake mushrooms, roughly torn
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp fresh thyme
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 2 tsp brown sugar
- 1 large green bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- 1 package slider buns
- 1 cup shredded low moisture mozzarella cheese
- 4-5 slices provolone cheese
- 2-3 tbsp everything seasoning
Instructions
- Preheat oven to 400 degrees.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Toss in the mushrooms and cook undisturbed for 5 minutes. Add the butter, garlic, thyme, Worcestershire, soy sauce, brown sugar, and a big pinch of salt and pepper. Cook 4-5 minutes longer until the butter browns and the mushrooms are tender. Move the mushrooms to a plate.
- Drizzle the other tablespoon of mushrooms into the skillet. Saute the pepper and onion slices for 2-3 minutes until slightly softened but still crunchy.
- Slice the slider buns in half, trying to keep them intact. On the bottom half, layer the mushrooms, then the peppers and onions, the provolone, and finishing with the mozzarella. Top with the other half of the buns. Brush with butter and sprinkle with everything seasoning.
- Wrap the buns in foil and bake 10 minutes, then remove the foil and finish baking for 8-10 minutes until golden and melty. Break each bun apart and enjoy!
