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Philly Portabella Mushroom Zucchini Sliders
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Philly Portabella Mushroom Zucchini Sliders

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: Plant-Based, Vegetarian
Servings: 4 people
Calories: 288kcal


  • 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.


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