Philly Portabella Mushroom Zucchini Sliders

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A plant-based recipe that even meat-lovers will adore!

Philly Portabella Mushroom Zucchini Sliders

Forget all about those frozen veggie burgers at the grocery store. You won’t be needing them anymore: Our recipe for Philly Portabella Mushroom Zucchini Sliders tastes so much better! Full of mouthwatering flavors, hearty textures, and loads of nutrients, these plant-based sliders will please even the most steadfast meat eaters! Plus, each serving of two sliders contains fewer than 300 calories. How great is that? 

Tasty and Nutritious Plant-Based Sliders

These plant-based sliders are full of meaty texture, delicious flavor, and nutritious ingredients!

This veggie-based “burger” recipe is made using several different kinds of vegetables. Each ingredient offers a new taste and texture that, when combined, leaves you with one incredible tasting sandwich!

Meaty Mushrooms

Mushrooms are perhaps one of the best substitutions for beef when it comes to making sliders. Actually, they’ve been referred to as the steak of the vegetarian world. Their meaty texture and rich, earthy flavor are oh-so-satisfying. 

Portabella mushrooms are also packed with essential nutrients. Vitamins like riboflavin, niacin, and choline help the body absorb nutrients and produce energy. They can also help regulate mood, memory, and muscle function! Minerals like phosphorus, potassium, copper, and selenium offer a wide range of benefits to your body, too. They keep your bones strong while allowing your muscles, blood vessels, and nerves to function optimally. There’s more: they also maintain fluid balance and promote a healthy thyroid gland to keep your metabolism up to speed. 

Zucchini with a Slight Crunch

In this recipe, you can either bake or grill your mushrooms and zucchini. Honestly, both taste delicious; you really can’t go wrong. Raw zucchini is both slightly bitter and slightly sweet, but cooking brings out more of that sweet flavor. For best results, you’ll want your baked (or grilled) vegetables to be mostly soft with a slight crunch.

It may surprise you to learn that zucchini is an excellent source of vitamin C! This vitamin is essential for the formation of blood vessels, cartilage, muscles, and collagen in your bones. Furthermore, vitamin C is a powerful antioxidant that plays a major role in the healing process within your body. 

Sweet Bell Peppers

Much like zucchini, cooking bell peppers brings out their natural sweetness. For this recipe, you’ll give them a slight char, leaving them mostly soft but with a nice, flavorful texture. 

Bell peppers are another great source of vitamin C. They also offer a hefty dose of vitamin A, which plays an essential role in the proper function of all of your organs.

Sharp Red Onion

Last, but certainly not least, there’s the sharp flavor of the charred red onion. This ingredient complements the meatiness of the mushrooms and the sweetness of the zucchini and bell peppers. 

Red onions are a heart-healthy food that may be able to lower both blood pressure and cholesterol. This detoxifying veggie is also loaded with antioxidants that can give your immune system a natural leg-up

Serving Suggestions for Our Philly Portabella Mushroom Zucchini Sliders

Whether you make them as a part appetizer, light lunch, or healthy dinner, we know they'll satisfy!

For more of a real Philly feel (while still maintaining a vegan-friendly recipe), grab some plant-based mozzarella or provolone to add to your sliders. Of course, for our non-vegan readers, you can always place a slice of real provolone or mozzarella cheese on top of your sliders. The choice is yours!

These Philly Portobella Mushroom Zucchini Sliders are perfect for a party platter, but they also make a great lunch or light dinner. If you’re super hungry and need a little more volume in your meal, consider pairing these tasty sliders with a side of one of these plant-based recipes:

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Philly Portabella Mushroom Zucchini Sliders

These plant-based sliders are full of your favorite Philly flavors, and offer a surprisingly hearty texture.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 4 people
Serving Size 2 sliders
Course Dinner, Lunch
Cuisine American


  • 8 mini portabella mushroom tops
  • 2 zucchini medium, cut into thick 1/2 inch circles
  • 1 tablespoon olive oil
  • kosher salt to taste
  • ground black pepper to taste
  • 1 red bell pepper cut into strips
  • 1 yellow bell pepper cut into strips
  • 1 red onion cut into strips
  • 8 whole wheat slider buns


  • Preheat oven to 400 degrees.
  • Brush the mushrooms and zucchini with about half the olive oil. Season with salt and pepper and place on a baking sheet. Bake for about 15 minutes or to desired done-ness (veggies should be soft but have a little crunch. They can be cooked more or less for personal preferences).
    *TIP - for a summer flavor, cook on the grill instead of the oven!
  • While the mushrooms and zucchini cook, heat the remaining olive oil in a pan on medium high heat. Add the bell peppers and red onions, and cook until lightly charred. Remove from heat.
  • Place one cooked mushroom on the bottom portion of each slider bun. Top with a slice or two of zucchini and finally top with the cooked peppers and onion. Place the top portion of the slider bun on to each and enjoy!
    Optional Note: For a non-vegan option, place a slice of provolone or mozzarella cheese on top of the peppers.

Nutrition Information

Serving: 2sliders | Calories: 288kcal | Carbohydrates: 48g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 1033mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1187IU | Vitamin C: 112mg | Calcium: 79mg | Iron: 3mg |
SmartPoints (Freestyle): 10
Keywords Plant-Based, Vegetarian

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Love this scrumptious sliders recipe? Check out these similar vegetarian sandwiches and burgers:

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

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