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Sweet and Savory Vegetarian

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

Pulled Portobello BBQ Sandwiches

By Traci · 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.

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

Table of Contents

  • For the Love of BBQ
  • How to Make Pulled Portobello BBQ Sandwiches
  • What Kind of Mushrooms to Use
  • A Few Recipe Notes
  • Pulled Portobello BBQ Sandwiches

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.

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 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 king, oyster and/or cremini can be used as well, and I’m sure many more I’ve not tried. They all shred! 

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

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 stuffed in a baked sweet potato.
  • Serve this finger-licking vegetarian and vegan 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 to Love

  • The Best BBQ 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

Total Time:30 minutes
Servings:2 - 3 Sandwiches
Calories:361kcal
Author:Traci York | Vanilla And Bean
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
  • 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, 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. 

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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I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

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