A vegetarian BBQ sandwich? Yes please! Sweet. Smoky. Spicy. And finger-licking good! Pulled Portobello BBQ Sandwiches come together in about 30 minutes and are freezer friendly! vegan + gluten free
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 vegetarian BBQ sandwiches.
After-all, there are still ways to love a smoky BBQ sandwich living a meat-free life.
Pulled mushrooms are a fabulous 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 oyster and/or cremini can be used as well, and I’m sure many more I’ve not tried. They all shred!
Ingredients for Pulled Mushroom Sandwiches:
It’s such a short list for MAJOR mouthwatering deliciousness!
- Portobello mushrooms
- Olive or coconut oil
- Smoky Bourbon BBQ Sauce
- Liquid smoke
- Hamburger style buns!
How to Make Pulled Portobello BBQ Sandwiches:
Pulled Portobello BBQ Sandwiches come 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.
- First, roast the mushrooms.
- Next, while the mushrooms are roasting, saute the onions.
- Once the mushrooms are out of the oven and have a bit of time to cool, shred the mushrooms.
- Continuing, mix the mushrooms and onions together.
- Last, slather in your favorite tangy BBQ sauce.
This vegetarian BBQ sandwich is ready! It’s really that simple!
A Few Recipe Notes:
- Make Homemade Smoky Bourbon BBQ Sauce at least a week ahead for an easy, weeknight or weekend dinner.
- Shredded BBQ mushrooms are also fabulous stuffed into lettuce wraps or a baked sweet potato.
- Serve this finger-licking vegetarian BBQ sandwich with corn on the cob, coleslaw, Texas Potato Salad AND always with plenty of extra BBQ sauce for slathering!
- Freezer friendly – Yes please! For up to two weeks (to avoid that terrible freezer burn!).
More Vegetarian BBQ and Sides to Love:
- BBQ Black Eyed Pea Collard Rolls
- Tofu and Chickpea BBQ Sandwiches – from She Likes Food
- Lemon-Dijon Asparagus And Pea Macaroni Salad
- Summer BBQ Tempeh Bowls – from Making Thyme for Health
- Broccoli Slaw with Golden Raisins and Walnuts
Pulled Portobello BBQ Sandwiches
- 3 (450g) Portobello Mushrooms about 1 lb
- 1 Tbs Coconut Oil unrefined
- 1 C (150g) Yellow Onion diced, about 1/2 a medium onion
- 1/2 C (100g) Homemade Smoky Bourbon BBQ Sauce plus more for serving
- 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):
- Texas Potato Salad
- More BBQ Sauce
- 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, potato salad, 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.