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Mushroom Parmesan Sliders

Mushroom Parmesan Sliders


Mushrooms are on the menu for Meatless Monday this week. Celebrity cook Kary Osmond shares this vegetarian recipe that's perfect for dinner or a game day snack.



8 medium portobello mushrooms
1 tablespoon olive oil
pinch salt
1 cup spelt flour
2-3 eggs, whisked
2 cups panko breadcrumbs
1/4 cup parmesan cheese, finely grated
1 teaspoon garlic powder, divided
1 teaspoon onion powder, divided
1 teaspoon dried oregano, divided
8 whole wheat slider buns
8 slices fresh mozzarella
1 cup marinara sauce, warmed
garnish basil
garnish pickled pepper slices


  1. Preheat oven to 400°F.
  2. Place mushrooms on a roasting rack, over a baking sheet.  Brush each mushroom with olive oil, and season with salt.  Roast for 20 minutes at 350°F.
  3. Set up a breading station with spelt flour, eggs and panko breadcrumbs.  Season flour and breadcrumbs with garlic powder, oregano and onion powder.  Grate parmesan cheese into panko and stir.
  4. When mushrooms are cooked and cooled dredge in flour, egg and then breading, transfer to parchment lined tray and bake in oven for 30 minutes at 350°F or until tops are crispy.
  5. Serve on mini whole wheat slider buns with fresh mozzarella, hot marinara sauce, pickled peppers, basil.

More Vegetarian Recipes

Mixed Mushroom Cobbler
Surprisingly Hearty Meatless Monday Recipes
Raw Diet Meal Ideas


Video: Mushroom Parmesan Sliders

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