- Prep Time 10 minutes
- Cook Time 30 minutes
- Total Time 40 minutes
- Yield 2 sandwiches 1x
Author
Saucy, flavorful and finger lickin’ good. Whip up these vegan sandwiches anytime you’re craving good bbq!
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Ingredients
Scale
Pulled Port
- 4 portabella mushroom caps (about 1 lb)
- 1 tablespoon olive oil
- 1/2 onion, thinly sliced
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 teaspoon liquid smoke, optional
- 1/3 cup your favorite bbq sauce
- 2 hamburger buns
Cabbage Slaw (optional)
- 1 cup shredded green cabbage
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Set aside.
- Remove the stems* and clean the tops of mushroom caps with a damp paper towel. Using a spoon, gently scrape off the black gills from under the mushroom caps.
- Place the mushroom caps on the baking sheet and roast for 20 minutes to dry them out. Remove from the oven and cool slightly. You can also use the air fryer to dry out the mushrooms for 15 minutes at 400°F.
- Gently pull apart the roasted mushrooms using two forks until they have that shredded “pulled” look. Set aside.
- In a skillet, heat olive oil at medium heat. Sauté onions until tender for about 5 minutes.
- To the sautéed onions, add the shredded mushrooms, smoked paprika, salt and pepper to taste, liquid smoke (if using), and bbq sauce.
- Reduce heat to low and cook for 2-3 minutes, stirring occasionally, until all is warmed through and well combined.
- Serve pulled portabellas on hamburger buns with slaw. Enjoy!
Notes
*Save the stems for stocks, soups or for use in The Blend.
*Save the stems for stocks, soups or for use in The Blend.
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