PULLED PORTOBELLO BBQ SANDWICHES #vegetarian #bbq #cauliflower #mushroom #easy

PULLED PORTOBELLO BBQ SANDWICHES #vegetarian #bbq #cauliflower #mushroom #easy

Being a previous Texas young lady, I'll never give up my affection for BBQ flavors. Once upon a time, BBQ pulled pork, or smoky wiener was the manner by which I preferred my BBQ sandwiches, with a lot of sauce. Never ever would I have thought at the time that one day I'd surrender it to discover better approaches to appreciate vegan BBQ sandwiches.

All things considered, there are still approaches to adore a smoky BBQ sandwich carrying on with a without meat life.

Pulled mushrooms are a breathtaking sub for a meatless BBQ sandwich. They're anything but difficult to work with, open, flavorful and sound! I use portobello mushrooms in this formula however shellfish as well as cremini can be utilized also, and I'm certain a lot more I've not attempted. They all shred!

PULLED PORTOBELLO BBQ SANDWICHES #vegetarian #bbq #cauliflower #mushroom #easy

Also try our recipe : Tomato & Basil Bruschetta Recipe #tomato #basil #recipes #healthyfood #family

Ingredients :

  • 3 (450g) Portobello Mushrooms about 1 lb
  • 1 Tbs Coconut Oil unrefined
  • 1 C (150g) Yellow Onion diced, about 1/2 a medium onion
  • 1/2 C (100g) Homemade Smoky Bourbon BBQ Sauce* or favorite brand + more for serving (see note)
  • 1/4 + 1/8 tsp Liquid Smoke I like hickory (optional but recommended)
  • 2- 3 Hamburger Style Buns gluten free if needed

Instructions :

  1. Preheat oven to 425F (220C), place oven rack in the center of the oven. Line a sheet pan with silpat or parchment paper. 
  2. Remove the stems of the portobello and set aside (they don't need to be roasted like the tops.. they're already dry). Turn the mushroom caps, bottoms up, on a work surface. Using a small metal spoon, gently scrape out the "gills" on the underside of the mushroom. Doing this helps reduce the moisture content further (toss the gills into the yard, garden or compost!). Place the mushroom caps, bottoms up, on the sheet pan and roast for 20-25 minutes. This helps dry them dry out. 
  3. While the mushrooms are roasting, add the oil to a saute pan and heat until it shimmers. Turn the heat to low to medium-low and add the onion, stirring occasionally until tender, about 10 minutes. 
  4. Meanwhile, slice the stems removing the smallest amount possible at the base to remove the tough edge. Use two forks to "pull" the mushroom stems separating pieces with your fingers if needed until they are shredded. Set aside in a medium bowl. 
  5. Remove the portobello from the oven and once cool enough to handle, and using two forks again, shred the mushrooms, separating larger pieces with your fingers if needed until they are shredded. Add them to the same bowl with the shredded stems.