Jump to recipe
Related Video: Carrot Hot Dogs
Yields:
2 serving(s)
Prep Time:
5 mins
Total Time:
40 mins
Cal/Serv:
412
We're loving the pulled mushroom trend at the moment. Chewy, sticky, and satisfyingly meaty without any of the meat, this recipe is so meaty we believe it could convince even the biggest of mushroom haters that these veggie heroes aren't so bad after all. Plus, they're fab for vegan BBQ guests. The speedy nature of this recipe makes it THE perfect dish to whip up for a weeknight dinner. We've used king oyster mushrooms as their meaty texture and thick stem make perfect pork-like shreds. But if you can't get your hands on this majestic fungi, you can use portobello mushrooms instead.
Made this recipe? Let us know how it went in the comments below!
Advertisement - Continue Reading Below
Ingredients
- 6
king oyster mushrooms
- 2 Tbsp.
extra-virgin olive oil
- 1 tsp.
garlic powder
- 1 tsp.
smoked paprika
- 1/2 tsp.
kosher salt
- 1/4 tsp.
chilli powder
- 3 Tbsp.
BBQ sauce
Vegan mayonnaise, for serving
- 2
brioche buns
Directions
- Step 1Preheat oven to 375°. Using a fork, shred mushrooms into 1/2" pieces.
- Step 2Spread pulled mushrooms on a baking sheet. Drizzle with oil. Sprinkle with garlic powder, paprika, salt, and chili powder. Using your hands, toss to coat.
- Step 3Bake, mushrooms, turning halfway through, until slightly golden and about halved in size, about 20 minutes.
- Step 4Drizzle with BBQ sauce. Continue to bake until sauce is warmed through, about 5 minutes more.
- Step 5Spread mayonnaise on bottom buns. Pile mushrooms on top; close with top buns.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below