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Mushroom Bison Sliders


Ingredients for 8 sliders:

  • ~1lb 94% lean ground bison
  • 16 large cremini mushroom caps
  • Seasonings:
    • 1 tablespoon Spice Cave Fire & Land seasoning (OR 1 tablespoon smoked paprika, 1 teaspoon cayenne)
    • 1/3 cup chopped green onion
    • 1/3 cup chopped cilantro
  • For sliders:
    • 2 regular slices reduced fat sharp cheddar
    • 8 Roma tomato slices
    • maché rosettes (or your choice of lettuce)
    • 4 tablespoons Dijon mustard


Step 1

Set grill or oven to 350F.

Step 2

Mix ground bison with the seasonings and form into 8 small patties.

Step 3

Thoroughly wash the mushrooms. Chop the stem off the mushroom caps. Using a small knife or spoon, carefully scrape out the inner black portion of the mushroom caps. Spray the caps with a little olive oil, then toss them face down on the grill or in the oven for no more than 8 minutes. This will help soften them a bit.

Step 4

Add the bison patties to the grill and cook for about 10 minutes. Then, flip them over to cook for another 5 minutes or so (to desired readiness).

Step 5

Cut each cheese slice into 4 equal squares, then place the square of cheese on each slider and let the cheese melt on the slider for 1 – 2 minutes.

Step 6

Assemble the slider. Squeeze a bit of Dijon into one of the caps, then add maché (lettuce), 1 tomato slice, the bison patty and then top with the other mushroom cap. Skewer with a toothpick or wooden stick if needed.