Crispy Mushroom and Muenster Sliders
Mike Garten
Our take on the "veggie burger" is packed with flavor — and cheese!
Yields:
6
servings
Total Time:
0
hours
25
mins
Ingredients
3/4
c.
panko
1/4
c.
Grated Parmesan
2
tbsp.
olive oil
Kosher salt
pepper
12
medium ( 2 1/2-inch) shiitake mushroom caps
3
oz.
Muenster cheese, grated
1/4
c.
mayonnaise
1
tsp.
Hot sauce
Pinch smoked paprika
8
cornichon pickles, thinly sliced
12
slider buns, split
Lettuce, sliced tomato, and sliced onion for serving
Directions
- Heat oven to 450°F. Line large baking sheet with nonstick foil. In pie plate, combine panko, Parmesan and 1 tablespoon olive oil. In medium bowl, whisk together egg and 1/2 teaspoon each salt and pepper.
- Working with 1 mushroom at a time, dip rounded side into egg, then coat in panko. Transfer mushrooms to prepared baking sheet, panko side down.
- Divide Muenster among mushrooms. Sprinkle any remaining panko mixture over Muenster. Roast until mushrooms are tender, 6 minutes.
- Meanwhile, combine mayonnaise, hot sauce, smoked paprika and pinch each salt and pepper; stir in sliced cornichons.
- Spread buns with sauce and top with mushrooms, lettuce, tomato, and onion.
Nutritional information (per serving): About 390 calories, 20 g fat (5 g saturated), 11 g protein, 515 mg sodium, 41 g carb, 1 g fiber.
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