YIELDS: 12 Servings PREP TIME: 10 mins COOK TIME: 1 hr 5 mins  TOTAL TIME: 1 hr 15 mins

You will not miss the meat in these vegan Portobello Mushroom Sliders! Sliced mushrooms slow roasted in a smoky-sweet sauce and topped with creamy, dairy-free, coleslaw.


6 tbsp canola oil
1 lb portobello mushrooms, cleaned and thinly sliced
2 tbsp soy sauce or coconut aminos
1 tbsp molasses
1 tbsp brown sugar
¾ tsp smoked paprika
½ tsp garlic powder
Kosher salt
Freshly ground pepper

1 cup thinly sliced red and green cabbage
½ cup grated carrots
¼ cup avocado mayonnaise
1 tsp apple cider vinegar
½ tsp celery seed
1 pinch sugar
Kosher salt
Freshly ground pepper

12 slider buns (Udi's Gluten Free is what I used)
Pickle slices
Hot sauce

Baking sheets
Large bowl 
Cutting board 


  1. Preheat oven to 300°F. Line two baking sheets with parchment paper and brush each with about 1 tablespoon canola oil. Line a third baking sheet with paper towels.
  2. Arrange the mushroom slices in a single layer on each of the parchment lined baking sheets and brush with the remaining oil.
  3. Bake the mushrooms until softened and slightly browned, about 25-30 minutes.
  4. Flip the mushrooms, rotate the pan and continue baking for about 30-35 minutes, until the mushrooms are nicely browned and the edges are crispy.
  5. Remove from the oven (leave the oven on) and transfer to the paper towel lined baking sheet to dry for a few minutes.
  6. In a large bowl, whisk together the soy sauce, molasses, brown sugar, paprika, and garlic powder. Toss the mushrooms in the sauce until all are well coated.
  7. Return the sauced mushrooms to the baking sheets and arrange in a single layer. Season with kosher salt and a few grinds of pepper.
  8. Return to the oven and bake until crisp, about 5 minutes.
  9. For the coleslaw, combine the cabbage and carrots in a large bowl and set aside.
  10. In a separate bowl, whisk together the avocado mayonnaise, apple cider vinegar, celery seed, and sugar. Season to taste with salt and pepper.
  11. Pour the dressing over the cabbage and carrots and toss until well coated. Chill until ready to serve.
  12. To assemble, separate the slider buns and fill with the mushroom mixture. Top with coleslaw and pickles/hot sauce/desired toppings. Top with the top bun and enjoy!