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Vanilla And Bean

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Sweet Potato and Black Bean tacos on parchment paper topped with lettuce, pepitas, cojita and chili lime avocado sauce.

Easy Sweet Potato and Black Bean Tacos

May 5, 2023 By Traci York 2 Comments

Avocado lime creama on a spoon.

Avocado Cream Sauce

April 28, 2023 By Traci York 2 Comments

Rustic Sourdough In a Pan with interior and exterior showing.

Rustic Sourdough Bread

April 21, 2023 By Traci York 4 Comments

You are here: Home / Recipes / Main Dishes / Sandwiches / Pulled Portobello BBQ Sandwiches

Pulled Portobello BBQ Sandwiches

5 stars (from 25 ratings)
By Traci York — Updated May 26, 2023 — 49 Comments / Jump to Recipe
This post may contain affiliate links. Please read my affiliate policy.

A vegetarian and vegan BBQ sandwich? Yes please! Sweet. Smoky. Spicy. And finger-licking good, make em’ with my Bourbon BBQ Sauce! Pulled Portobello BBQ Sandwiches (veggie pulled ‘pork’) come together in about 30 minutes and are freezer friendly! This recipe is vegetarian, vegan and easily gluten free. [see recipe VIDEO on recipe card!]

Pulled Portobello Vegan BBQ Sandwich with slaw on a cutting board.

Table of Contents

  • For the Love of BBQ
  • Quick Guide: How to Make Pulled Portobello BBQ Sandwiches
  • What Kind of Mushrooms to Use
  • A Few Expert Tips
  • More Vegetarian BBQ to Love
  • Pulled Portobello BBQ Sandwiches Recipe
  • Video

For the Love of BBQ

Being a former Texas girl, I’ll never relinquish my love of BBQ flavors. Back in the day, BBQ pulled pork, or smoky sausage was how I liked my BBQ sandwiches, with plenty of sauce. Never in a million years would I have thought at the time that one day I’d give it up to find new ways to enjoy veggie pulled ‘pork’ BBQ sandwiches.

After-all, there are still ways to love a smoky BBQ sandwich living a meat-free life. 

Pulled Portobello Mushrooms on a cutting board with hands holding two forks pulling the mushroom stems.    Pulled Portobello Mushrooms stems in a bowl. Pulled Portobello Mushrooms on a cutting board with two forks.    Pulled Portobello Mushrooms in a bowl.

Quick Guide: How to Make Pulled Portobello BBQ Sandwiches

This vegetarian and vegan BBQ sandwich recipe comes together with ease, offering a little hands off time while the mushrooms are roasting to whip up a batch of easy coleslaw or other sides. In summary, here’s how to make em’ (see recipe card for details):

  • First, roast the mushrooms.
  • Second, while the mushrooms are roasting, saute the onions.
  • Continuing, once the mushrooms are out of the oven and have a bit of time to cool, shred the mushrooms.
  • Next, mix the mushrooms and onions together.
  • Last, slather in your favorite tangy homemade vegetarian and vegan BBQ sauce or store bought.

This veggie pulled ‘pork’ BBQ sandwich is ready. It’s really that simple! 

Vegetarian and vegan BBQ sauce in a jar with a spoon being pulled out of it.    Cabbage and carrot slaw for pulled portobello sandwiches. Portobello vegan sandwich meat in a pan with bbq sauce.

What Kind of Mushrooms to Use

Pulled mushrooms are a delicious stand in for a meatless BBQ sandwich. They’re easy to work with, accessible, delicious and healthy!

I use portobello mushrooms in this recipe but king, oyster and/or cremini can be used as well, and I’m sure many more I’ve not tried. They all shred! 

Although this pulled mushroom BBQ sandwich looks like pulled pork, the texture is not the same. These are mushrooms after-all. But to me, it’s a suitable and delicious homemade plant based alternative.

Veggie Pulled 'Pork' Portobello Vegan BBQ Sandwich with BBQ sauce being drizzed on top.

A Few Expert Tips

  • Make Homemade Smoky Bourbon BBQ Sauce at least a week ahead for an easy, weeknight or weekend dinner. 
  • Variations: Shredded BBQ mushrooms are also delicious stuffed into lettuce wraps or in a baked sweet potato.
  • What to Serve it With: Serve this finger-licking vegetarian and vegan BBQ sandwich with Carrot Pineapple Salad, corn on the cob, coleslaw, Broccoli Slaw, Texas Potato Salad and always with plenty of extra BBQ sauce for slathering! 
  • Freezer Friendly: Yes please! For up to two weeks (to avoid freezer burn!).

More Vegetarian BBQ to Love

  • Vegan Baked Beans
  • BBQ Black Eyed Pea Collard Rolls
  • Tofu and Veggie BBQ Kebabs
  • Grilled BBQ Cauliflower Ranch Bowls
  • BBQ Chickpea Veggie Burgers
Pulled Portobello Vegan BBQ Sandwich with slaw on a cutting board.
Print Recipe

Pulled Portobello BBQ Sandwiches Recipe

Total Time:30 minutes minutes
Servings:2 - 3 Sandwiches
Calories:361kcal
Author:Traci York
Sweet. Smoky. Spicy. And finger-licking good! Pulled Portobello BBQ Sandwiches (veggie pulled 'pork') come together in about 30 minutes and are freezer friendly! This recipe is vegetarian, vegan + easily gluten free!

Ingredients

  • 3 (450g) Portobello Mushrooms about 1 lb
  • 1 Tbs Coconut Oil unrefined or olive oil
  • 1 C (150g) Yellow Onion diced, about 1/2 a medium onion
  • 1/2 C (100g) Homemade Smoky Bourbon BBQ Sauce* or favorite brand + more for serving (see note)
  • 1/4 + 1/8 tsp Liquid Smoke I like hickory (optional but recommended)
  • 2- 3 Hamburger Style Buns gluten free if needed

Serve With (optional):

  • Coleslaw
  • Texas Potato Salad
  • More BBQ Sauce

Instructions

  • Preheat oven to 425F (220C), place oven rack in the center of the oven. Line a sheet pan with silpat or parchment paper. 
  • Remove the stems of the portobello and set aside (they don't need to be roasted like the tops.. they're already dry). Turn the mushroom caps, bottoms up, on a work surface. Using a small metal spoon, gently scrape out the "gills" on the underside of the mushroom. Doing this helps reduce the moisture content further (toss the gills into the yard, garden or compost!). Place the mushroom caps, bottoms up, on the sheet pan and roast for 20-25 minutes. This helps dry them dry out. 
  • While the mushrooms are roasting, add the oil to a saute pan and heat until it shimmers. Turn the heat to low to medium-low and add the onion, stirring occasionally until tender, about 10 minutes. 
  • Meanwhile, slice the stems removing the smallest amount possible at the base to remove the tough edge. Use two forks to "pull" the mushroom stems separating pieces with your fingers if needed until they are shredded. Set aside in a medium bowl. 
  • Remove the portobello from the oven and once cool enough to handle, and using two forks again, shred the mushrooms, separating larger pieces with your fingers if needed until they are shredded. Add them to the same bowl with the shredded stems. 
  • To the sauted onions, add all the shredded mushrooms, BBQ sauce and liquid smoke. Cook on medium-low for about five minutes to warm through stirring occasionally. Put the lid on to keep warm until ready to serve. Serve on warmed buns, stuffed into a sweet potato or cooled slightly in sturdy lettuce wraps. Top with coleslaw or pickles and serve with potato salad, corn on the cob, baked beans... anything that you love with BBQ!
  • Store in a lidded container in the refrigerator for up to three days or in the freezer for up to two weeks. Thaw in the fridge overnight and gently reheat on the stove-top. 

Video

Notes

*A Note on BBQ Sauce: For this recipe, use your favorite store brand, recipe or you can opt to make my Smoky Bourbon BBQ Sauce. My homemade sauce contains bourbon and Worcestershire (v+gf).  Opt to use what best fits your diet/needs whether a traditional bourbon/whiskey or a sorghum based whiskey, you can leave it out all together if preferred. Conflicting information remains regarding distilled spirits being okay to consume for some gluten free individuals, but may not be okay for all. 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 361kcal | Carbohydrates: 63g | Protein: 8g | Fat: 9g | Saturated Fat: 6g | Sodium: 966mg | Potassium: 796mg | Fiber: 5g | Sugar: 33g | Vitamin A: 160IU | Vitamin C: 6.9mg | Calcium: 116mg | Iron: 2.5mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

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  1. Avatar for RainahRainah

    February 3, 2023 at 5:52 pm

    4 stars
    Mixed thoughts about this recipe.

    Turning the mushrooms over, top up, on a rack in the oven might have worked better for us?

    After 20 minutes, our mushroom caps were filled with the liquid cooking out of the caps. I turned them over one by one to dump them. The first ones were dry enough. The last half that I emptied were soggy.

    That might be why we didn’t care for these portobello mushrooms nearly as much as the other mushroom recipes we have tried?

    That said, these looked beautiful, but like meat. It occurs to me that *for me*, if something looks like meat, but don’t feel like meat, they just aren’t right to me.

    If I try this recipe my own way, I’ll pulse the mushrooms in a food processor (or see if I can shred the tops while still raw) and saute them until they have lost a lot of their liquid, almost to that leathery quality

    This whole thing might be something that I did wrong, but that is just my personal experience.

    Thank you for the technique of making mushrooms look like meat. I’ll work with that to see if I can get a more meaty texture down the road to go with the beautiful look.

    ….

    As for missing BBQ? I personally fell in love with large limas or white beans in BBQ sauce in baked sweet potatoes. And, as the mushrooms turned out today, I still prefer those white beans.

    But I’m not giving up.

    I’ll try to remember to let you know how my mods work out.

    Reply
    • Avatar for TraciTraci

      February 3, 2023 at 6:51 pm

      Hi Rainah! Thank you for sharing your thoughts! I’m sorry these didn’t meet your expectations.

      Reply
  2. Avatar for KathyKathy

    May 7, 2021 at 7:43 pm

    5 stars
    Delicious and easy! Best BBQ alternative we’ve had. Made it just as written, used 24 ounces of portobella mushrooms and it made three good sized sandwiches with just a little left over. Yummy!! 😋

    Reply
    • Avatar for TraciTraci

      May 8, 2021 at 2:17 pm

      Hooray! So happy to hear you enjoyed the recipe Kathy. I truly appreciate your note!

      Reply
  3. Avatar for vivianvivian

    February 7, 2021 at 4:47 pm

    5 stars
    This was excellent! Made it just for myself as I’m the only vegetarian here, and it was great that not only was it delicious but so simple to make. I didn’t think about how much the mushrooms would shrink once the moisture was removed, so I have no leftovers for lunch tomorrow :( but next time I will use more. Thanks for another great recipe!

    thia

    Reply
    • Avatar for TraciTraci

      February 10, 2021 at 2:56 pm

      Hi Vivian! Thank you for your note… a double batch next time! So happy to hear you enjoyed the sammie!

      Reply
  4. Avatar for Kimberly ScottKimberly Scott

    January 22, 2021 at 9:15 am

    5 stars
    We paired this recipe with the Smoky Bourbon BBQ sauce. Move over Jackfruit……Portobellos are the way to go! I had to use baby portobellos…..and it was still and excellent experience. Loved the texture and tantalizing tastebuds. My guy mentioned he had a taste for BBQ……after dinner he said ‘I hope we’ll be revisiting this recipe’. Thank you!

    Reply
    • Avatar for TraciTraci

      January 22, 2021 at 10:55 am

      Hehe! Thank you for your note Kimberly and sending a smile! SO happy to hear you two enjoyed the sammie! Aren’t mushrooms so good in this? And they’re incredibly good for us – even if topped with a bit of BBQ sauce ;D

      Reply
  5. Avatar for Madonna BirdMadonna Bird

    May 15, 2020 at 1:12 pm

    5 stars
    I love this recipe. I really missed pulled barbecue when I changed to plant based. I’ve used jackfruit but I can’t find it unless I trek to TJ’s or Whole Foods. This honestly has a better texture, quick and delicious. Thanks. I’ve recommended this a few friends.

    Reply
    • Avatar for TraciTraci

      May 15, 2020 at 1:35 pm

      Hi Madonna! Thank you for your note, sharing with friends and giving the recipe a go! Yes on texture, so happy you like it. ❤️

      Reply
  6. Avatar for Michele TMichele T

    May 2, 2020 at 8:13 pm

    I made this recipe today and it was delicious! Even my 20 year old meat eating son loved it!

    Reply
    • Avatar for TraciTraci

      May 3, 2020 at 5:51 pm

      Hooray!! So happy to hear Michelle! Thank you for your note and giving the recipe a go!

      Reply
  7. Avatar for Bruce DurwardBruce Durward

    March 15, 2020 at 7:02 am

    5 stars
    Excellent recipe will make again
    for buns we used Irish potato boxtys

    thank you

    Reply
    • Avatar for TraciTraci

      March 16, 2020 at 12:54 pm

      Thank you for your note, Bruce, and sharing on social! So happy to hear you enjoyed the recipe!

      Reply
  8. Avatar for BriannaBrianna

    July 10, 2018 at 4:36 pm

    5 stars
    Yum! We just made this tonight and absolutely loved it! I’m a vegetarian also and share the need for BBQ sauce! Thanks!

    Reply
    • Avatar for TraciTraci

      July 18, 2018 at 7:41 am

      Hooray! So happy to hear, Brianna. Thank you for coming back and leaving a note!

      Reply
  9. Avatar for TonyaTonya

    June 26, 2018 at 12:44 pm

    5 stars
    This was sooooo delicious! My whole family (hubby and 2 sons ages 11 and 14) LOVED them. And even though my shrooms didnt look as lovely as the picture after roasting, they looked just like the photos after I pulled them apart. I also pressed them btw towels to remove more moisture which I think may have allowed increased absorption of that fantabulous BBQ sauce. I had to keep myself from eating that as a dessert soup! Truly. After making this and some other great dishes from you, V&B is my new go-to recipe finder!

    Reply
    • Avatar for TraciTraci

      June 26, 2018 at 2:37 pm

      Hey Tonya! My goodness…. a total WIN-WIN for everyone, right? Thank you for the tip about removing more moisture – I’ll do it! I completely understand the dessert soup – lol! Thank you for coming back and leaving a note… big smile here!

      Reply
  10. Avatar for ClaudiaClaudia

    June 25, 2018 at 9:48 am

    This recipe is AWESOME!! Never knew you could do this with mushrooms. Have made this twice already and was a huge success. And the BBQ sauce is outstanding! Thank you so much, Traci. You never disappoint me.

    Reply
    • Avatar for TraciTraci

      June 26, 2018 at 2:36 pm

      Oh my gosh Claudia! You’re the sweetest. I just want to slather that sauce on EVERYTHING (gotta watch that sugar tho) :D !! So happy to receive your note, Claudia. Thank you :D .

      Reply
  11. Avatar for Jill | sugarspicelifeblogJill | sugarspicelifeblog

    June 19, 2018 at 12:53 pm

    I never knew that you could prepare mushrooms like this! This is really amazing!

    Reply
    • Avatar for TraciTraci

      June 26, 2018 at 2:34 pm

      Mushroom as amazing, aren’t they? SO many ways! I hope you enjoy the recipe, Jill!

      Reply
      • Avatar for AmandaAmanda

        February 10, 2020 at 9:28 am

        Have you tried grilling the mushrooms before? Just curious. Thanks!

        Reply
        • Avatar for TraciTraci

          February 10, 2020 at 11:17 am

          Not for this recipe, but I’ve grilled mushrooms before, yes!

          Reply
  12. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    June 17, 2018 at 5:25 pm

    5 stars
    This is such a clever idea, Traci – I don’t eat a lot of BBQ since there aren’t really great vegetarian options – so this really fills a void. You really do BBQ right! And I love mushrooms – so this is a double win!

    Reply
  13. Avatar for Chris and KerwinChris and Kerwin

    June 15, 2018 at 3:26 pm

    5 stars
    Thank you! My husband and I LOVED this pulled portabello barbeque sandwich. I am preparing the pressed Italian now for tomorrow! Really appreciate your blog and delicious recipes! Soo soooooo YUMMY!

    Reply
    • Avatar for TraciTraci

      June 19, 2018 at 11:28 am

      Hooray Chris and Kerwin! Thank you for your note – SO happy to read this!

      Reply
  14. Avatar for Asha ShivakumarAsha Shivakumar

    June 13, 2018 at 7:46 pm

    5 stars
    Oh my dear, this looks just perfect. Who will miss the meat, when they can have this. LIke MaryAnn says, it’s probably one of the most innovative uses of portobello mushrooms. Like I always say, your posts are so inspirational and so well thought out. Great job my friend.
    xox

    Reply
  15. Avatar for Lindsay CotterLindsay Cotter

    June 13, 2018 at 8:44 am

    5 stars
    Wow Tracy, this is genius! I can’t believe it’s mushrooms. Love the smokey spicy flavor, you know me. Texas girl likes her spice ;)

    Reply
    • Avatar for TraciTraci

      June 13, 2018 at 12:41 pm

      Can never get over the spicy! Mushrooms = magic! So happy you like it, Linds!

      Reply
  16. Avatar for EmilyEmily

    June 12, 2018 at 9:33 am

    5 stars
    Shredded mushrooms! Never thought to do that- such a great idea! Ryan always orders a meat burger while I order my portobello, but this one looks better than any other that I’ve had. seriously. your photos here are mouthwatering, as usual! xo

    Reply
    • Avatar for TraciTraci

      June 12, 2018 at 2:30 pm

      Awh, thank you Emily! Maybe Ryan would go for something like this? xo

      Reply
  17. Avatar for SabrinaSabrina

    June 11, 2018 at 1:28 pm

    Pulled mushroom sandwiches are such a cool idea!! I’d love to try this!

    Reply
  18. Avatar for Aysegul SanfordAysegul Sanford

    June 11, 2018 at 8:25 am

    5 stars
    I would have never ( in my wildest dreams) thought of “pulled” mushrooms. You are a genius girl.
    Such a creative recipe my friend.

    Reply
    • Avatar for TraciTraci

      June 11, 2018 at 10:16 am

      All heart eyes, right? I’m such a big fan of mushrooms, but Rob is not. Therefore I ate this recipe, all. by. myself… and froze a bit for later (hello lunch!).

      Reply
  19. Avatar for annie@ciaochowbambinaannie@ciaochowbambina

    June 11, 2018 at 7:48 am

    5 stars
    Traci, it’s still just breakfast-time and this sandwich is all I can think about! I’m with Liz – finger licking good! xo

    Reply
    • Avatar for TraciTraci

      June 11, 2018 at 10:14 am

      LOL – BBQ for breakfast? Bring that ice cream Annie! xo

      Reply
  20. Avatar for Linda HLinda H

    June 10, 2018 at 4:35 am

    Oooh yes! These are on next week’s menu … can’t wait to try them! Thank you!

    Reply
    • Avatar for TraciTraci

      June 11, 2018 at 10:13 am

      Hi Linda! I hope you enjoy the recipe!

      Reply
  21. Avatar for Sarah @ Making Thyme for HealthSarah @ Making Thyme for Health

    June 9, 2018 at 1:04 pm

    You are a GENIUS!! Shredding mushrooms to mimic pulled BBQ is pure gold. Plus you went and made them look like the sexiest BBQ sandwich on the planet. Dying over this one, Traci!!

    Reply
    • Avatar for TraciTraci

      June 11, 2018 at 10:12 am

      Hahhaa… You’re going to LOVE these Sarah! xo

      Reply
  22. Avatar for JeanJean

    June 9, 2018 at 7:14 am

    I’m in total agreement with Mary Ann-such an original idea for a pulled BBQ recipe. Mushrooms are such flavor sponges so with the combination of sauteed onions and your Bourbon BBQ Sauce and Mango Avocado Salsa you’ve hit all the right notes, Traci!

    Reply
    • Avatar for TraciTraci

      June 11, 2018 at 10:11 am

      Thaank you Jean! I hope you enjoy these savory sandwiches!

      Reply
  23. Avatar for karenkaren

    June 9, 2018 at 7:10 am

    Oh my gosh, I could totally dig into this sandwich. There’s something so savory about portobellos. I bet it tastes amazing!

    Reply
    • Avatar for TraciTraci

      June 11, 2018 at 10:11 am

      I couldn’t agree more Karen… they have that umami!

      Reply
  24. Avatar for Liz @ Floating KitchenLiz @ Floating Kitchen

    June 9, 2018 at 7:06 am

    I have never tried shredding mushrooms before! Brilliant and I can’t wait to try these. They sound amazing! Finger licking good!

    Reply
    • Avatar for TraciTraci

      June 11, 2018 at 10:09 am

      Thank you Liz! Finger lickin good… with corn on the cob?! I can’t wait for fresh corn!

      Reply
  25. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    June 8, 2018 at 5:07 pm

    This has to be one of the most creative and delicious recipes I’ve seen in quite a while Traci! I would have never thought to shred mushrooms. Leave it to you to come up with such an awesome idea! Tom would even love this BBQ sandwich because mushrooms are one of his favorite veggies! Perfect with your Texas potato salad and that fabulous bourbon BBQ sauce! Seriously droolworthy! Well done my friend!

    Reply
    • Avatar for TraciTraci

      June 11, 2018 at 10:08 am

      OMG! I’m smitten that Tom would like this Mary Ann! Hooray!

      Reply

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__cfduid14 weeksThe cookie is set by CloudFare. The cookie is used to identify individual clients behind a shared IP address d apply security settings on a per-client basis. It doesnot correspond to any user ID in the web application and does not store any personally identifiable information.
cookielawinfo-checkbox-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-non-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Non Necessary".
OptanonConsent01 yearTracks users cookie consent preferences
viewed_cookie_policy011 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
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CookieTypeDurationDescription
IDE12 yearsUsed by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile.
VISITOR_INFO1_LIVE15 monthsThis cookie is set by Youtube. Used to track the information of the embedded YouTube videos on a website.
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
CookieTypeDurationDescription
_ga02 yearsThis cookie is installed by Google Analytics. The cookie is used to calculate visitor, session, camapign data and keep track of site usage for the site's analytics report. The cookies store information anonymously and assigns a randoly generated number to identify unique visitors.
_gid01 dayThis cookie is installed by Google Analytics. The cookie is used to store information of how visitors use a website and helps in creating an analytics report of how the wbsite is doing. The data collected including the number visitors, the source where they have come from, and the pages viisted in an anonymous form.
ad-id16 monthsProvided by amazon-adsystem.com for tracking user actions on other websites to provide targeted content
GPS030 minutesThis cookie is set by Youtube and registers a unique ID for tracking users based on their geographical location
Performance
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
CookieTypeDurationDescription
_gat01 minuteThis cookies is installed by Google Universal Analytics to throttle the request rate to limit the colllection of data on high traffic sites.
YSC1This cookies is set by Youtube and is used to track the views of embedded videos.
YTCpersistent10 minutesThis cookie is set by Youtube to manage the embed and viewing of videos