Great Tastes of Manitoba

Mushroom Mozza Sliders with Sun-Dried Tomato Pesto

| Servings: 12 sliders

Adding finely chopped cooked mushrooms to ground meat adds an extra serving of vegetables and extends the meat.


  • 1/2 lb (250 g) fresh crimini mushrooms
  • 1/2 cup (125 mL) finely chopped onion
  • 1/2 lb (250 g) lean ground beef
  • 1 egg, slightly beaten
  • 1/2 cup (125 mL) dried bread crumbs
  • Salt and freshly ground pepper to taste
  • 4 oz (125 g) part-skim Mozzarella, cut into 1/2-inch 12 slider rolls
  • Fresh basil, if desired

Sun-Dried Tomato Pesto:

  • 1 cup (250 mL) sun-dried tomatoes (not oil packed)
  • 1/2 cup (125 mL) packed fresh basil
  • 1/4 cup (50 mL) walnuts
  • 1 garlic clove
  • 1/4 cup (50 mL) grated Parmesan cheese
  • 1/2 cup (125 mL) olive oil


  1. Using either a food processor or by hand, finely chop mushrooms and onion.
  2. In frypan over medium heat cook mushrooms and onions for 5 minutes or until tender and moisture has evaporated. Set aside.
  3. In medium bowl mix together ground beef, egg, bread crumbs, salt and pepper.
  4. Add cooked mushroom mixture. Mix well.
  5. Divide mixture into 12 portions. Form each portion around a piece of cheese and flatten slightly. Place patties on a plate.
  6. Refrigerate for 30 minutes.
  7. Place patties on a greased baking sheet. Bake at 400 F (220 C) for 20 minutes or until tests done.


Sun-Dried Tomato Pesto:

  1. In bowl of food processor, with the metal blade, place sundried tomatoes, basil, walnuts, and garlic. Pulse until forms consistency of wet sand.
  2. Add Parmesan cheese. Pulse 1-2 times to combine.
  3. With motor running, drizzle olive oil from top. Blend until well combined.

To serve: Spread Sun-Dried Pesto on bottom of slider bun. Top with slider pattie. Top with more pesto and fresh basil leaf, if desired. Top with bun. Serve immediately.

Leave a Review