These mushroom sliders rock! My friend Marc got the recipe from our friend Jason and when I tried them OH MY! No wonder he was raving. Hawaiian sweet bread with cream cheese and other goodies really come together in this amazing recipe. I think they are good hot, but even better after they have been sitting for a while.

I’m so sad that I forgot to take the finished picture. It was for our New Year Party and so much was going, but at least I got the prep photos!

1 12 pack of King’s Hawaiian Sweet Dinner Rolls
6-8 ounces Philadelphia Cream Cheese
5 slices of provolone cheese
6-8 ounces sliced raw white or crimini mushrooms
Parmesan cheese
1/2 stick butter (4 tablespoons)
1 tablespoon vegetarian worcestershire sauce

1. Heat the oven to 375 degrees.
2. Slice the Hawaiian rolls in half (keep the rolls altogether and just slice with a big serrated knife sideways to cut them all at once).
3. Slather the cream cheese on both sides of the rolls. Don’t be shy.
4. Add a layer of provolone cheese.
5. Add a layer of mushrooms.
6. Flip the top of the rolls back on and squish down a bit.
7. Sprinkle with parmesan cheese (I used saved, but I think shredded might be better).
8. Melt the butter with the Worcestershire sauce and pour over the rolls.
9. Cover and bake for 15 minutes.
10. Take off the cover and bake again for another 10 minutes.
11. Using a serrated knife cut the sliders apart for easy pick’n.