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These Pulled Portobello BBQ Sandwiches are my go-to when I crave classic barbecue flavors without any meat. The meaty mushrooms soak up smoky sauce and shred beautifully for a filling, savory bite that never disappoints. Whether you are serving vegan friends or just want an easy plant-based meal, this recipe brings the familiar comfort of pulled barbecue in a surprisingly wholesome way.
Every summer cookout my family throws, I make a big batch of these and there are never any leftovers the kids have started demanding this instead of regular pulled pork.
Ingredients
- Portobello mushrooms: The real star here for their hearty texture and ability to soak up flavor. Choose caps that are firm and not slimy with unbroken surfaces.
- Coconut oil or olive oil: Helps caramelize the onions while adding richness. Use a good quality unrefined option for best taste.
- Yellow onion: Brings mellow sweetness and body to the filling. Pick one that feels heavy for its size with dry skin.
- Homemade smoky bourbon BBQ sauce or bottled variety: Essential for tanginess and boldness. Opt for one with a little bit of spice for depth.
- Liquid smoke: Offers that touch of authentic barbecue aroma even without a smoker. Hickory is my personal favorite but use your top pick.
- Hamburger buns: Go for soft but sturdy ones to hold up to the juicy filling. Gluten free options work great if needed.
- Coleslaw for topping: Classic cooling crunch balances the sauce. Use fresh cabbage and carrots for extra crispness.
- Texas potato salad (optional): Highly encouraged for a classic barbecue plate.
Step-by-Step Instructions
- Prep the Mushrooms:
- Gently remove the stems from each mushroom cap set them aside you will use them later. Turn the caps over and use a spoon to scrape out the dark gills underneath this keeps the filling from getting watery. Discard the gills in your garden or compost if you have one.
- Roast the Mushroom Caps:
- Place the prepared mushroom caps with bottoms facing up on a parchment lined or silicone mat lined sheet pan. Roast them in a fully preheated 425 F oven for up to 25 minutes. This step concentrates their flavor and removes excess moisture for the perfect texture.
- Saute the Onion:
- While the mushrooms are roasting heat your oil in a skillet over medium low. Add the diced yellow onion and stir occasionally. Cook it for at least 10 minutes until it is tender and lightly golden which brings out its natural sweetness.
- Shred the Mushroom Stems and Caps:
- Slice off the very base of the stems to remove tough bits. Shred the stems with two forks or pull apart with your fingers. Once the roasted mushroom caps are cool handle them with two forks as well and shred into thin strips creating that signature pulled texture.
- Cook Everything Together:
- Add all the shredded mushrooms and stems to the pan with the sautéed onions. Pour in the barbecue sauce and drizzle over liquid smoke if using. Stir well and cook gently over medium low heat for about five minutes until everything is steaming and well coated.
- Assemble the Sandwiches:
- Spoon the warm pulled mushroom mixture onto toasted hamburger buns. Layer on generous spoonfuls of fresh coleslaw or pickles if desired. Pair with potato salad corn or baked beans and serve up your barbecue feast.
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The deep earthiness of portobello mushrooms is what hooked me the very first time I tested this dish. The way those meaty strips held on to the smoky sauce reminded me of late summer picnics with my family watching fireflies while everyone enjoyed sticky barbecue sandwiches.
Storage Tips
Store leftover pulled mushrooms in a container with a tight fitting lid in the refrigerator. They keep well for up to three days. For longer storage freeze in a freezer safe bag or container and thaw overnight before reheating on the stovetop. To prevent sogginess always store the filling and buns separately. Only assemble sandwiches right before serving for best texture.
Ingredient Substitutions
If you cannot find portobello mushrooms you can use large cremini or even king oyster mushrooms for a similar effect. For the sauce choose a store bought vegan barbecue sauce with smoky notes. If avoiding oil simply sauté onions in broth and proceed as written. Use any crunchy slaw for topping or even thin slices of pickled cucumber.
Serving Suggestions
These BBQ sandwiches are excellent with classic backyard favorites like creamy potato salad grilled corn on the cob or even baked beans. For the freshest touch serve them pile high with crisp cabbage slaw and some tangy pickled onions. If you crave something lighter try spooning the filling into roasted sweet potatoes or wrapping up in lettuce leaves.
Cultural and Historical Context
Barbecue sandwiches have deep roots in Southern cuisine with every family guarding a secret sauce or special method. Swapping classic pork for portobello mushrooms is a nod to vegan and vegetarian friends who want the soul of barbecue but in a lighter greener way. This dish carries the tradition forward in a way everyone at the table can share.
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Give these plant based barbecue sandwiches a try for your next cookout or easy dinner — you will not miss the meat for a second.
Frequently Asked Questions
- → How do you shred portobello mushrooms for sandwiches?
After roasting the mushroom caps and stems, use two forks to pull the flesh into thin strands, separating larger pieces by hand as needed for the classic 'pulled' texture.
- → What kind of barbecue sauce works best?
Both homemade smoky bourbon barbecue sauce and your favorite store-bought brand work well. Adjust the amount and flavor to your liking for sweet, smoky, or spicy notes.
- → Can these sandwiches be made gluten-free?
Yes, simply use gluten-free buns or serve the mushroom filling in lettuce wraps for a gluten-free meal.
- → How should leftovers be stored?
Place the prepared mushroom filling in a lidded container and refrigerate for up to three days, or freeze for up to two weeks. Reheat gently on the stove when ready to serve.
- → Are there alternative serving ideas?
Try stuffing the mushroom mixture into baked sweet potatoes or sturdy lettuce leaves for lighter options, or pile high on your favorite fresh buns for a classic sandwich.