3 cups baby bella mushroom (225 g), (option to use frozen mushrooms)
1 tablespoon all purpose flour
1 ½ cups Swanson® Beef Stock (360 mL), (option to use Vegetable or Chicken Stock)
1 can Campbell's® Cream of Mushroom Soup
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
½ teaspoon ground allspice
Nutrition Info
Calories 355
Fat 16g
Carbs 30g
Fiber 1g
Sugar 6g
Protein 20g
How to Make It
1. Step
Make the sliders: In a large bowl, combine the ground beef, ground pork, eggs, bread crumbs, allspice, nutmeg, salt, pepper, garlic powder, onion, and ¼ cup (10 g) parsley and mix until fully combined.
2. Step
Roll the ground meat mixture into 2½-inch-wide meatballs. You should have 16–18 meatballs total.
3. Step
In a large skillet, heat the olive oil over medium heat. Working in batches, cook the meatballs until browned on all sides and cooked through, about 2 minutes per side. Transfer the meatballs to a plate as they finish cooking and set aside.
4. Step
Make the mushroom sauce: Wipe out any excess oil from the skillet, then return to medium-low heat. Add the butter. Once melted, add the mushrooms and cook until softened and crispy, about 5 minutes.
5. Step
Add the flour and cook, stirring, until light beige in color, 1–2 minutes. Whisk in the Swanson® Beef Stock and Campbell's® Cream of Mushroom Soup until smooth. Stir in the salt, pepper, nutmeg, and allspice.
6. Step
Add the meatballs, turning to coat in the sauce. Continue cooking for 2–3 minutes, until the sauce thickens.
7. Step
Assemble the sliders: Dollop about 1½ teaspoons of cranberry sauce onto the bottom half of each slider bun, then scoop a meatball and a tablespoon of mushroom sauce on top. Garnish with the remaining ¼ cup parsley. Place the top halves of the slider buns on top and secure each slider with a toothpick.
