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JUMP TO RECIPE
A sticky pulled mushroom sandwich with crunchy slaw or veggies on top is a satisfying lunch or dinner that's a snap to make!
Jump to:
- 🍄🟫 Ingredients and substitutions
- 🥣 How to make pulled mushrooms
- 💡 Helpful tips
- 🫙 Storage directions
- 💬 Frequently asked questions
- 🍴 More BBQ goodness
- 📖 Recipe
I'm so excited to share this recipe for pulled mushrooms, made using portobello mushrooms! A lot of vegan pulled pork sandwich recipes use king oyster mushrooms, and those do work great, but they can be hard to find and pretty pricey.
I chose portobello mushrooms because they're more affordable and widely available.
This is an oven recipe, and it's so quick and easy! While the mushroom pulled "pork" roasts up to toothsome perfection, you can throw together the slaw or prep your toppings of choice, like lettuce, tomato, onion, and pickles.
I've also served this up over rice with sliced avocado and sesame seeds for a super easy delicious bowl meal.
🍄🟫 Ingredients and substitutions
- portobello mushrooms - I'm using portobellos because they're affordable and readily available. Make sure that you scraps the dark gills off before shredding, so they don't end up soggy. The gills also hold a lot of that earthy, mushroomy flavor, so removing them will minimize that so the BBQ flavors can shine!
- smoked paprika and salt - To season the mushrooms before baking.
- BBQ sauce - Choose your favorite! Make sure you get one that is free from honey and any other animal products.
- buns - Choose your favorite vegan burger bun! You can also serve this on thick bread slices.
- toppings - You can use my jalapeño slaw, your vegan coleslaw of choice, or top this with lettuce, tomato, onion, and pickle slices!
🥣 How to make pulled mushrooms
Preheat the oven to 425° F.
Use a spoon to scrape the dark gills out of the mushrooms. Your mushrooms will end up soggy and taste too strong if you don't scrape them out. Be as thorough as you can. You might need to break the mushroom up to get at the gills hiding around the edges.
Use clean hands to shred the portobello mushrooms and the stems. You can also pull off any of the gills that you missed with the spoon as you're shredding. Spread the mushroom pieces onto a parchment-lined baking sheet, toss with the smoked paprika and salt, and spray with oil. Bake for 13 to 15 minutes, until the mushrooms are tender and the excess liquid has cooked away.
Move the mushrooms to the center of the baking sheet, and pour on the BBQ sauce. Toss well, then spread the mushrooms back out a little bit on the baking sheet and bake for 5 to 8 more minutes, until the BBQ sauce is thick and sticky.
While the mushrooms bake, toast the buns in the toaster or in a pan on the stovetop and prepare your toppings.
When the mushrooms are done, pile them onto the buns, and add your toppings of choice. Eat immediately.
💡 Helpful tips
- Don't skip scraping the gills out of the mushrooms. They really hold onto moisture, and you'll get the best texture and flavor if you remove them. Be as thorough as you can.
- When you're choosing your BBQ sauce, make sure to look out for honey in the ingredients, since honey isn't vegan. Also look out for anchovies. They're less common in BBQ sauce, but I've seen it a few times!
🫙 Storage directions
Store leftover pulled mushrooms, toppings, and bread in separate containers. The mushrooms will keep for two to three days.
Reheat the mushrooms on the stove or in the microwave, then pile them onto the buns with toppings of choice when you're ready to serve.
💬 Frequently asked questions
How do you shred mushrooms?
You can use a fork, but I find that it's easiest to shred mushrooms by hand. Just use your fingers to pull them into rustic pieces.
🍴 More BBQ goodness
- BBQ Tofu Salad
- Sticky Twice Baked BBQ Tofu
- BBQ Soy Curls
- Vegan BBQ tofu bowl with mashed potatoes
📖 Recipe
🍄 Pulled Mushroom Sandwich
by Becky Striepe
A sticky pulled mushroom sandwich with crunchy slaw or veggies on top is a satisfying lunch or dinner that's a snap to make!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 17 minutes mins
Total Time 27 minutes mins
Servings: 2
Ingredients
For the pulled mushrooms
- 16 ounces portobello mushrooms about 4 mushrooms
- ½ teaspoon smoked paprika
- ⅛ teaspoon salt
- spray oil
- ½ to ¾ cups BBQ sauce You can use extra for drizzling onto the sandwich, too.
For the sandwiches
- 2 burger buns Make sure they are egg- and dairy-free.
- jalapeno slaw or your slaw of choice or lettuce, tomato, onions, and pickles
Instructions
Make the pulled mushrooms.
Preheat the oven to 425° F.
Use a spoon to scrape the dark gills out of the mushrooms. Your mushrooms will end up soggy and taste too strong if you don't scrape them out. Be as thorough as you can. You might need to break the mushroom up to get at the gills hiding around the edges.
Use clean hands to shred the portobello mushrooms and the stems. You can also pull off any of the gills that you missed with the spoon as you're shredding. Spread the mushroom pieces onto a parchment-lined baking sheet, toss with the smoked paprika and salt, and spray with oil. Bake for 13 to 15 minutes, until the mushrooms are tender and the excess liquid has cooked away.
Move the mushrooms to the center of the baking sheet, and pour on the BBQ sauce. Toss well, then spread the mushrooms back out a little bit on the baking sheet and bake for 5 to 8 more minutes, until the BBQ sauce is thick and sticky.
Assemble the sandwiches.
While the mushrooms bake, toast the buns in the toaster or in a pan on the stovetop and prepare your toppings.
When the mushrooms are done, pile them onto the buns, and add your toppings of choice. Eat immediately.
Video
📝 Notes
Nutritional information does not include the toppings.
Don't skip scraping off the gills! Your mushrooms won't turn out properly if you skip this step.
Store leftover pulled mushrooms, toppings, and bread in separate containers. The mushrooms will keep for 2 to 3 days. Reheat the mushrooms on the stove or in the microwave, then pile them onto the buns with toppings of choice when you're ready to serve.
You can also serve this over rice with a green veggie of choice, if you don't want to make a sandwich. I love it with sliced avocado!
Nutrition
Nutrition Facts
🍄 Pulled Mushroom Sandwich
Amount per Serving
Calories
294
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
5
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
0.4
g
Sodium
1115
mg
46
%
Potassium
1055
mg
30
%
Carbohydrates
60
g
20
%
Sugar
33
g
37
%
Protein
10
g
20
%
Vitamin A
407
IU
8
%
Vitamin C
1
mg
1
%
Calcium
94
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords pulled mushrooms, pulled pork mushroom
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About Becky Striepe
Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.
Learn more about me >>>
Reader Interactions
Comments
Ralph
Definitely quarter the amount of mushrooms in this recipe if you're making it for only four people. Result is delicious, but four of us had two sandwiches each over two days and I still have more than half left.Reply
Ricki
Definitely makes me miss mushrooms! This looks amazing, Becky!
Reply
Becky Striepe
Thank you! This book is great!
Reply
K
I love mushrooms! This recipe looks just divine! I'll definitely check out the book as well. Thanks!
Reply
Sarah De la Cruz
I need to finally get out my copy of this book this weekend and try some of the recipes! They all look so delicious! I love their pulled bbq carrots, so I'm sure this will be just as yummy!
Reply
Becky Striepe
You doooo! :D
Reply
Cadry
I'm trying to get ready for sleep here, and now my stomach is grumbling! That sandwich looks incredible. With any luck, I'll have some sweet (and savory) dreams at least!
Reply
Becky Striepe
Hooray! I hope you got to sleep and had mushroom BBQ for supper this evening!
Reply
Linda from Veganosity
Thank you SO much for the awesome review of our cookbook, Becky! The fact that you're from the South and enjoyed the book makes us so happy!!Reply
Becky Striepe
Of course! I'm loving your book!
Reply
Dianne
I love this book! This recipe is on my list of things to try. I've never had pulled pork, so I have nothing to compare it to –I just really love mushrooms!
Reply
Becky Striepe
Yessss I love mushrooms, too!
Reply
