Add the mushrooms to a food processor and pulse until they reach a ground meat-like consistency. Set aside.
Heat a medium non-stick skillet over medium heat. Add the oil to pan along with the onion, oregano, and garlic. Sauté for about 2-3 minutes or until the onion softens. Transfer to a bowl and set aside to let cool slightly.
Once cool, add in the ground mushrooms, ground chicken, basil, parmesan , sundried tomatoes, worchestershire sauce, salt, pepper and crushed red pepper. Shape into 8 (1/2-inch-thick) patties. Refrigerate for 5 minutes to firm up.
While chilling, add the Kellogg’s® All-Bran Original® cereal and parmesan cheese to a small food processor and pulse until it breaks up into a bread crumb like consistency. Season with a pinch each of salt and pepper. Transfer the All-Bran mixture to a shallow pie plate.
Wipe down the pan and add in another teaspoon of oil over medium high heat. Carefully toss the chicken patties in the All-Bran crumbs until they are coated on all sides. Add them to the pan and cook until golden brown on both sides and reach an internal temperature of about 165 F, about 5-6 minutes per side.
Preheat broiler and place the bottom halves of the slider buns on a baking sheet. Top with a spoonful of marinara sauce, then the chicken patty, then another spoonful of sauce, and a sprinkle of mozzarella cheese. Broil until the cheese melts.
Garnish each with a basil leaf and the top of the slider bun.