If you are looking for a plant-based alternative to traditional shredded meats that will completely blow your family away, these Easy BBQ Pulled Mushroom Sandwiches are an absolute must-try! They are smoky, tangy, incredibly satisfying, and guaranteed to become a new favorite in your household.
Easy BBQ Pulled Mushroom Sandwiches (Vegan “Pulled Pork”) Recipe
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings | people |
- 2 lb Steakhouse Mushrooms (fresh Royal Trumpet, Maitake (Hen of the Woods), and Pearl Oyster mushrooms (ordered fresh from the Caputo & Guest collection)
- .25 cup olive oil
- 1.5 tsp smoked paprika
- 1.5 tsp onion powder
- .5 cup favorite bbq sauce
- 4 slices favorite cheese
- 4 brioche buns Use Gluten-free to make this recipe gluten-free!
- french fried onion for serving
Ingredients
| |
- Preheat and Prep: Set your oven to 425°F and grab a large, sturdy baking sheet.
- For the Maitake mushrooms, simply tear them gently into small, bite-sized clusters. Add to a large bowl.
- For the Pearl Oysters, simply tear them gently into small, bite-sized clusters. Add to bowl with Maitake mushrooms mushrooms.
- Shred the Mushrooms: To achieve that perfect pulled texture, take a standard kitchen fork and drag the tines firmly down the stalks of your Royal Trumpet mushrooms to shred them into thin strips (you can also use your fingers to pull them apart). Add to bowl with Maitake and Pearl Oyster mushrooms.
- Get the Oil Sizzling: Pour your olive oil right onto the bare baking sheet and slide it into the preheating oven for about 5 minutes. Pro-Tip: Heating the oil on the pan first is the ultimate secret to getting those wonderfully crispy, caramelized mushroom edges!
- Season and Roast: Carefully pull the hot baking sheet from the oven and immediately toss your shredded mushrooms directly into the oil—they should sizzle right away! Evenly sprinkle your paprika, garlic powder, and onion powder across the top. Toss thoroughly until every strand is beautifully coated in the spiced oil, spread them into a flat, single layer, and bake for 15 minutes until wilted and golden-brown.
- Add slices of your favorite cheese like sliced mozzarella and bake for 2 more minutes until cheese is melted.
- Spread butter or olive oil on brioche buns and toast in the oven for last 5 minutes of mushrooms baking.
- Assemble Your Masterpiece: Pile the warm, savory barbecue mushrooms generously onto your toasted brioche buns. Smother them with an extra splash of BBQ sauce. Serve immediately!
We recently had a full house here in Northeast Ohio when our two college students, Calvin and Malia, came home from Ohio University and brought their girlfriend and boyfriend along for a big family meal. I decided to whip up a batch of these savory sandwiches, and let me tell you—nobody missed the meat at all! The entire table was raving about how flavorful and hearty they were.
I usually try to make a separate vegetarian option whenever we have meatless guests over, but it is so much more special when the entire table can enjoy the exact same meal completely together. I absolutely love that high-quality specialty mushrooms are no longer just a side dish or a simple add-in; they are so delicious and hearty that they can easily take center stage as the main ingredient for any meal!
Quick Facts: Easy BBQ Pulled Mushroom Sandwiches
| Feature | Details |
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings | 4 servings |
| Main Ingredient | Caputo & Guest Royal Trumpet, Maitake, & Pearl Oyster Mushrooms |
| Flavor Profile | Smoky, Tangy, and Savory |
Why Easy BBQ Pulled Mushroom Sandwiches Are a Total Game-Changer
The secret to getting that perfect, authentic “shredded pork” texture comes down to using premium, chef-quality ingredients. For this recipe, we used the spectacular trio of gourmet varieties found in the Prime Steakhouse Mix sourced straight from Caputo & Guest. Based out of Kennett Square, Pennsylvania—the Mushroom Capital of the World—this family-owned business has been cultivating top-tier organic mushrooms since 1977.
What sets them apart is their unique, indoor, manure-free cultivation process. By growing their crops on a clean, proprietary blend of organic oak and poplar sawdust mixed with grains, they produce mushrooms with an incredibly pure, earthy flavor and a firm structure that holds up beautifully to roasting. They ship directly from their farm to your doorstep, arriving so fresh they smell like they were just foraged from the woods!
The “Why” Factor: Why This Steakhouse Trio Mimics Meat Why do these three specific varieties mimic shredded meat so perfectly? The thick, dense stalks of the King Oyster (Royal Trumpet) mushrooms in this mix can be easily shredded with a fork into long, meaty strands that look and feel identical to pulled pork or chicken. When combined with the other delicate oyster clusters in this steakhouse blend, you get a beautiful harmony of textures that fills out the sandwich and absorbs barbecue sauce like an absolute dream.
Easy BBQ Pulled Mushroom Sandwiches (Vegan “Pulled Pork”) Recipe FAQ
Where can I order these specialty mushrooms in Ohio?
You can buy them directly through the Caputo & Guest e-commerce platform. Because their sustainable indoor farms are located just one state over in Pennsylvania, your box bypasses long retail supply chains and arrives fresh at your Northeast Ohio home within a quick 48-to-72-hour window.
Can I use regular white button mushrooms for this recipe instead?
Standard grocery store button or cremini mushrooms won’t work well for this specific dish. They contain too much water, lack the fibrous stalks needed for shredding, and tend to turn mushy rather than crisping up like Royal Trumpet and Pearl Oyster varieties do.
How should I store any leftovers?
If you happen to have any leftovers, store the roasted, sauced mushrooms in an airtight container in the fridge for up to 3 days. Simply reheat them in a hot skillet for a few minutes to bring back that fantastic texture before assembling your sandwiches!