A vegetarian and vegan BBQ sandwich? Yes please! Sweet. Smoky. Spicy. Make em’ with homemade Bourbon BBQ Sauce for the tangiest flavor! Mushrooms are first roasted in the oven, pulled, then finished on the stovetop.
Share Pulled Portobello BBQ Sandwiches (veggie pulled ‘pork’) with soft Sourdough Burger Buns, they come together in about 30 minutes! This recipe is vegetarian, and vegan.
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “I made this recipe today and it was delicious! Even my 20 year old meat eating son loved it.” ~ Michele
For the Love of Vegetarian 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 barbecue 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 pulled pork vegetarian BBQ sandwiches.
After-all, there are still ways to love a smoky BBQ sandwich living a meat-free life and pulled portobello mushrooms deliver!
About the Key Ingredients
- Portobello Mushrooms – look for mushrooms with longish stems so that you can get more mushrooms out of them. The mushroom’s surface should be plump and dry, but not dried out, with a smooth top and edges.
- Homemade Smoky Bourbon BBQ Sauce or your favorite store-bought brand, but I highly recommend homemade (it’s a vegetarian and vegan BBQ sauce).
- Liquid Smoke for just a little more smoky flavor beyond the BBQ sauce. I like hickory. It’s optional but recommended.
You can serve vegetarian BBQ sandwiches with pickles on top or with creamy coleslaw. I’ve included my *rough,* not measured, simple creamy slaw recipe in the recipe notes.
At a Glance: 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.
- First, remove the stems, gills and roast the mushroom caps.
- Second, while the mushroom caps are roasting, pull (shred) the stems and saute the onions.
- Third, once the mushroom caps are out of the oven and have a bit of time to cool, pull (shred) them with two forks.
- Next, add the pulled mushrooms to the sauteed onions.
- Last, to the mushroom mixture, mix in the BBQ sauce and warm through.
It’s really that simple!
Love Mushrooms? Check out my collection of 20 Vegetarian Dinner Recipe Ideas With Fresh Mushrooms.
Mushrooms Tips
Pulled mushrooms are a delicious stand-in for a meatless BBQ sandwich. They’re easy to work with, accessible, and delicious!
- I use portobello mushrooms in this recipe but king oysters and/or cremini mushrooms can also be used, and I’m sure more I’ve not tried. They all shred!
- Clean the Mushrooms with a damp paper towel or brush them off with a pastry or mushroom brush. This prevents the mushrooms from soaking up additional moisture from a water rinse.
- Oven Temperature: if the oven isn’t to the proper temperature, the water that’s naturally in mushrooms won’t fully evaporate. An external thermometer is helpful in knowing the accurate temperature of your oven; then adjustments can be made if needed.
Although this Pulled Mushroom BBQ Sandwich looks like pulled pork, the texture is different. These are mushrooms after-all. But these sammies are a delicious homemade plant-based alternative.
Traci’s Tips
- Make Homemade Smoky Bourbon BBQ Sauce up to one week ahead for an easy dinner.
- What to Serve it With: Serve this finger-licking vegetarian and vegan BBQ sandwich with Carrot Pineapple Salad, Easy Elote Dip, corn on the cob, coleslaw, Broccoli Slaw, Texas Potato Salad and always with plenty of extra BBQ sauce for slathering! I’ve added my *rough* simple coleslaw recipe on the recipe notes (I’ve not measured out this recipe – it’s rough, but easily adjustable to taste).
4 Ingredient Pulled Portobello BBQ Sandwiches
Ingredients
- 3 (450 grams) Portobello Mushrooms, about 1 pound (*see note)
- 1 tablespoon Vegetable Oil, I use coconut or olive oil
- 1 cup (150 grams) Yellow Onion, diced, about 1/2 a medium onion
- 1/2 cup (100 grams) Homemade Smoky Bourbon BBQ Sauce, or favorite brand + more for serving (**see note)
- 1/4 + 1/8 teaspoon Liquid Smoke, I like hickory (optional but recommended)
- 2- 3 Hamburger Buns
Serve With (optional):
- Coleslaw, ***see note
- Texas Potato Salad
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, 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
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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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.
Hi Madonna! Thank you for your note, sharing with friends and giving the recipe a go! Yes on texture, so happy you like it. ❤️
I made this recipe today and it was delicious! Even my 20 year old meat eating son loved it!
Hooray!! So happy to hear Michelle! Thank you for your note and giving the recipe a go!
Excellent recipe will make again
for buns we used Irish potato boxtys
thank you
Thank you for your note, Bruce, and sharing on social! So happy to hear you enjoyed the recipe!
Have you tried grilling the mushrooms before? Just curious. Thanks!
Not for this recipe, but I’ve grilled mushrooms before, yes!
Ok, I made this this weekend by grilling them with much success! I have a charcoal grill and grilled the mushrooms over direct heat with the lid closed for about 30 minutes, flipping them a few times but mostly (85% of the time) grilling them bottom side down (the tops will burn more easily, so be careful). I oiled the grill grates to prevent sticking, but did not oil the mushrooms since the goal is to dry them out. I really think 20-25 minutes grilling time would have been sufficient, but I erred on longer as it was my first time and wanted to avoid too much water in the mushrooms. At 30 minutes the mushrooms were pretty tough/dry which made the “shredding” portion a bit harder, but once shred and mixed with sauce were perfectly fine and not too tough to eat. I didn’t make note of the temperature of my grill, but it typically runs about 350-400 degrees when fully loaded with charcoal and the lid closed, so that’s probably what it was. I really like the smoky flavor that the charcoal grilling imparted (no need to add liquid smoke), and would definitely do them this same way next time! Also, I used our favorite store-bought BBQ sauce to save time, and it turned out great.
Hi Torrey! Thank you for your note and sharing your tips. I’ll be giving this a go when I get the grill back out next summer!
That’s my thought, I’m going to grill them when I try this. I much prefer cooking outside on the grill when I can, plus I like the flavor better. I would also think that the mushrooms would drain of their water content better on the open grill grates. So that’s what I’m going to try.
Keep us posted Torrey!
Yum! We just made this tonight and absolutely loved it! I’m a vegetarian also and share the need for BBQ sauce! Thanks!
Hooray! So happy to hear, Brianna. Thank you for coming back and leaving a note!
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!
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!
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.
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 .
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!
Hooray Chris and Kerwin! Thank you for your note – SO happy to read this!
Oooh yes! These are on next week’s menu … can’t wait to try them! Thank you!
Hi Linda! I hope you enjoy the recipe!
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!
Thaank you Jean! I hope you enjoy these savory sandwiches!