Looking for a wholesome plant-based twist on classic sliders? These Gluten-Free Mushroom and Pecan Sliders are packed with rich savory flavors and nutritious ingredients, making them a fantastic vegetarian option for lunch snacks or party appetizers. Fresh mushrooms are sautéed with aromatic garlic and onions then mixed with finely chopped American pecans for an earthy bite and satisfying texture. Sandwiched between thick slices of juicy tomatoes and crisp lettuce these mini sliders are a tasty gluten-free alternative that everyone will love.
Ingredients:
- 25–30 button mushrooms chopped
- 10–15 American Pecans finely chopped
- 16 thick tomato slices
- 2 tbsp oil plus extra for shallow frying
- 1 tbsp chopped garlic
- 1 small onion finely chopped
- ½ tsp fresh thyme chopped
- Salt to taste
- Crushed black peppercorns to taste
- 1½ tbsp corn flour
- 2 cheese slices cut into 4 pieces each
- Mustard paste as needed
- 1 large onion cut into rings and separated into layers
- Iceberg lettuce leaves as required
Method:
- Warm oil in a nonstick pan and sauté garlic for about 30 seconds. Add onions and cook until they become translucent. Mix in thyme chopped mushrooms and pecans then season with salt and crushed black pepper. Cook the mixture on high heat for around 4–5 minutes until the mushrooms soften and the flavors blend well. Remove from heat add corn flour and stir thoroughly to bind the mixture.
- Divide the mixture into equal portions and shape them into small patties or tikkis.
- Heat some oil in a nonstick pan and shallow-fry the patties until both sides turn golden brown. Place a piece of cheese on each patty cover the pan and let the cheese melt gently.
- Spread mustard paste on each tomato slice. Layer onion rings lettuce leaves and a warm mushroom-pecan patty on top of half the tomato slices. Cap them with the remaining tomato slices mustard side down. Secure each slider with a toothpick.
- Serve these fresh delicious sliders immediately and enjoy a gluten-free snack that’s full of flavor!
