If you are trying to eat less meat (a good thing!), this recipe for Mushroom and Beef Sliders (or meatballs!) will give you all the flavor and even the texture of an all-meat slider –with almost half the meat!
- Preheat oven to 350 degrees. Place a wire rack over a large, rimmed baking sheet and set aside.Add the oil to a large skillet and heat over medium-high heat.
- Add the mushrooms and saute until the mushrooms are very soft and all of the liquid has evaporated, about 7 or 8 minutes.
- Season with 1/2 teaspoon of salt. Add the meat to a large mixing bowl.
- Use a wooden spoon to stir in the beaten egg, garlic, minced parsley, mustard and remaining 1/2 teaspoon salt. Add the mushrooms and use the wooden spoon to thoroughly mix all of the ingredients together (but be careful not to over-mix!).
- Using a 2-tablespoon measuring spoon, scoop the meat mixture into meatballs.
- If making meatballs: Roll the mixture in your hands to form a round ball that looks like a meatball.
- If making sliders: Roll the mixture in your hands to form a round ball that looks like a meatball and then use the palm of your hand to ever-so-slightly flatten it into the shape of a slider (or mini burger).
- Place each meatball or slider on the prepared wire rack (Note: it is important to bake the sliders on the wire rack to allow the juices to drip onto the baking sheet.) Repeat with the remaining meat mixture.
- Transfer the meatballs (or sliders) to the oven and bake for 17 to 18 minutes, or until meat is no longer pink inside. Remove from the oven and set aside to cool for 10 minutes before serving. Serve warm.
A food processor is the easiest way to mince both the shitake mushrooms and parsley. However, since the shitake mushrooms and parley are called for separately in the directions, you will need to process each ingredient separately in the food processor.