Mushroom Blend Meatball Sliders, made from a balanced mix of ground beef and mushrooms on a soft potato roll, are the ideal tailgating treat.
These sliders pair tender, flavorful patties simmered in marinara with melted Italian cheese on mini potato rolls — the perfect comfort food for game day.
This post was sponsored by Martin’s Potato Rolls and The Mushroom Council.
Why this recipe works:
- Homemade sliders are always crowd-pleasers.
- Blending finely chopped mushrooms with ground beef adds moisture, depth of flavor, and a discreet vegetable boost.
- Roasted peppers, warm marinara, and gooey cheese make each slider extra satisfying.
How to make this recipe:
- You can shape the patties by hand or use a burger press with a slider insert for consistent size. This recipe yields 12 sliders from one batch.
- Mushrooms not only enhance flavor but also extend the meat mixture so one pound of beef stretches further while remaining juicy.
- Cook the patties on the grill or bake them in the oven — both methods produce excellent results.
Who can resist that ooey-gooey cheese?
Cooking with mushrooms:
I use mushrooms year-round, from savory breakfasts like omelettes to dinners such as Salisbury steak and beef stroganoff. A 50/50 mix of ground beef and finely chopped mushrooms also works wonderfully in tacos — the kids often don’t notice, and the flavor and texture improve significantly.
Mushrooms add taste, nutrients, and texture to virtually any dish. Even if children are hesitant about mushrooms, blending them into familiar recipes is an easy way to include them in family meals.
Bun recommendations:
Lightly toasting the potato rolls is essential. Martin’s Potato Rolls are pillowy and delicious, and toasting them for about five minutes in a hot oven prevents them from becoming soggy once the sauced patties are added.
Toasting gives the rolls a crisp, golden edge that holds up to the marinara and melted cheese, making assembly and serving neater and more enjoyable.
Sliders with a kick
Roasted mini peppers are a terrific optional addition. Toss them in olive oil and roast while the patties cook to add color, texture, and a bright, slightly sweet flavor. Jarred peppers work fine in a pinch, but roasting brings out more complexity.
Cooking tips
If you plan to serve these sliders at a tailgate or large gathering, a little prep goes a long way:
- Saute and cool the chopped mushroom and onion mixture ahead of time, then mix with the remaining patty ingredients at your destination.
- Shape patties and freeze them individually on a baking sheet. After freezing, store in a resealable bag. Cook from frozen (they’ll need a bit more time) or thaw before cooking.
- Cook patties ahead, combine with marinara, and simmer in a pot so all you need to do is assemble and melt the cheese at the event.
- If you only have a grill at your tailgate, assembled sliders on a baking sheet will heat through and melt nicely over indirect heat or with the lid closed.
Mushroom Blend Meatball Sliders are ideal game-day food — hearty, flavorful, and easy to serve. Pair them with a simple Caesar salad or oven-baked rosemary garlic fries for a full spread.
Other great meatball recipes:
- Swedish Meatballs with Homemade Pasta
- The Best Swedish Meatballs
- Easy Teriyaki Meatballs
- Meatballs that taste like Meatloaf
- Instant Pot Cocktail Meatballs
- Ground Beef Meatball Parmesan
- Extra Cheesy Stuffed Meatball Sliders
- Appetizer Meatballs with Green Chile and Cheddar
- Spaghetti Meatballs
Mushroom Blend Meatball Sliders
Ingredients
- 16 ounces mushrooms
- 1 medium red onion
- 1/4 cup olive oil
- 2 cloves garlic
- 1/4 teaspoon red pepper flakes
- 1 pound ground beef
- 1 cup bread crumbs
- 1/2 cup grated parmesan
- 1 large egg
- 1/2 cup fresh basil, minced
- 28 ounces marinara sauce
- 12 ounces Italian cheese blend
- Martin’s Party Potato Rolls
- Roasted peppers (optional)
Instructions
-
Combine the mushrooms and onion in a food processor and pulse until finely chopped, resembling ground beef in texture.
-
Heat olive oil in a large sauté pan over high heat. Add the mushroom-onion mix and cook, stirring occasionally, for 10–15 minutes. In the last minute, add garlic and red pepper flakes, stirring until fragrant and golden. Remove from heat and cool completely.
-
Preheat oven to 400°F. In a large bowl combine ground beef, bread crumbs, grated parmesan, egg, basil, and the cooled mushroom mixture. Mix gently by hand, taking care not to overwork. Shape into 12 even slider patties.
-
Bake the patties in the preheated oven for 20–25 minutes.
-
Warm the marinara in a small saucepan over low heat.
-
Split the potato rolls and toast them open side up in the hot oven for five minutes.
-
To assemble, dip each patty in the warm marinara, place it on the toasted roll bottom, and top with Italian cheese blend and roasted peppers if using. Return to the oven for 5–10 minutes to melt the cheese.
-
Serve with remaining warm marinara. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
This post was originally published in September 2017 and has been updated for your viewing pleasure.