Pulled Portobello BBQ Sandwiches (Print Version)
# Ingredients:
→ Main
01 -
450 grams (about 3) portobello mushrooms, stems reserved
02 -
1 tablespoon unrefined coconut oil or olive oil
03 -
150 grams (1 cup) yellow onion, diced
04 -
100 grams (1/2 cup) smoky bourbon BBQ sauce or preferred BBQ sauce, plus extra for serving
05 -
0.375 teaspoon liquid smoke, preferably hickory (optional, recommended)
06 -
2 – 3 hamburger buns, gluten free if needed
→ Optional accompaniments
07 -
Coleslaw
08 -
Texas potato salad
# Instructions:
01 -
Preheat oven to 220°C and position oven rack in the centre. Line a baking sheet with silpat or parchment paper.
02 -
Remove the stems from the portobello mushrooms and set aside. Place caps bottom side up on a work surface. Using a small metal spoon, gently scrape out the gills and discard. Arrange the caps, bottom side up, on the lined baking sheet.
03 -
Roast the mushroom caps for 20–25 minutes to reduce moisture. Set aside to cool until easy to handle.
04 -
Meanwhile, heat coconut or olive oil in a sauté pan over medium-low heat. Add diced onion and cook, stirring occasionally, until tender, about 10 minutes.
05 -
Trim the base of the mushroom stems to remove any tough edge. Using two forks, shred the stems into fine strands. Place in a medium bowl.
06 -
Once the roasted mushroom caps are cool enough, use two forks to pull them into shreds, separating larger pieces by hand if needed. Add to the bowl with shredded stems.
07 -
Add all shredded mushrooms to the sautéed onions. Stir in the BBQ sauce and liquid smoke. Cook over medium-low heat for 5 minutes, stirring occasionally, to heat through. Cover to keep warm until serving.
08 -
Serve mushroom BBQ filling on warmed buns or as a filling in baked sweet potato or sturdy lettuce wraps. Top with coleslaw or pickles. Serve with potato salad or other classic barbecue sides as desired.
09 -
Transfer leftovers to an airtight container and refrigerate for up to 3 days or freeze for up to 2 weeks. Thaw in the refrigerator and gently reheat on the stove before serving.
# Notes:
01 -
Scraping out the mushroom gills prevents excessive moisture and results in a more robust texture for the filling.
02 -
Liquid smoke enhances the smoky barbecue flavour but is optional.