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Prep time
25 minutes
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Cook time
30 minutes
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makes
12 sliders
Author Notes
Are you looking for a new and exciting way to spice up your barbecue game? Look no further than this mouthwatering barbecue pulled mushroom slider. This vegetarian take on the classic barbecue sandwich is sure to satisfy even the most devoted carnivores in your crew. Stop relegating your vegetarian friends to a sad veggie burger when you host and make this instead!
At the heart of this tasty little slider is the king oyster mushroom, which boasts a shreddable meaty texture and savory flavor that make it the perfect stand-in for pulled pork. The mushrooms are shredded, marinated and roasted to perfection; then coated in the barbecue sauce of your choice before being broiled. These mushrooms are a true taste and texture sensation, caramelizing under the broiler and pulling in even more smokey flavor.
When it comes to serving up your pulled mushroom sliders, top them with classic barbecue fixings like pickles or slaw.
Whether you're serving them up as a main course or a crowd-pleasing appetizer, these BBQ pulled mushroom sliders are going to be a delicious addition to your plate. So grab some buns, and get ready to savor the rich, smoky flavors of this vegetarian masterpiece. —Becca Jacobs
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Ingredients
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30 ounces
king oyster mushrooms, about 9 large mushrooms
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1/3 cup
soy sauce
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1/3 cup
apple cider vinegar
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1 tablespoon
grated garlic, about 3 cloves
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3 teaspoons
smoked paprika, divided
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2 tablespoons
neutral oil
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1/2 cup
BBQ sauce
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1
12-pack Hawaiian rolls
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12
slices of cheese (such as american, provolone, or cheddar)
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3 tablespoons
unsalted butter
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Optional: pickled things for serving, pickles, red onions, pepperoncini, etc. and sesame seeds for topping
Directions
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Prepare the mushrooms by wiping them down with a wet paper towel. Pop off the mushroom top and put it to the side for another use. Pull off the thicker fiberouse base of the mushroom and discard. Holding the mushroom with a hand on either side, use your thumbs to press into the center of the mushroom and split it in half. Now there should be clear raw edges to the mushroom that you can peel and pull apart like you would shred chicken. Repeat these steps over a large bowl with the mushrooms until they are all shredded.
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In a small bowl combine the soy sauce, apple cider vinegar, grated garlic, two teaspoons of the smoked paprika, and the oil. Whisk to combine and pour over the shredded mushrooms and toss thoroughly to coat all of the mushrooms.
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Cover the bowl of mushrooms and place in the fridge for 20 minutes to marinade. Preheat the oven to 400 F.
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Prepare a large sheet pan with parchment paper. Pour the marinated mushrooms on the parchment paper and spread into an even layer. Bake the mushrooms for 20-25 minutes until tender.
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Preheat the broiler and toss the baked mushrooms with the BBQ sauce and spread out evenly again. Broil until the mushrooms are caramelized and crispy on the edges, 3 to 5 minutes. Return the oven to 400 F.
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Melt the butter and whisk in the remaining teaspoon of paprika. Split the Hawaiian rolls in half with a bread knife, to make a large top and bottom bun of connected rolls.
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Place the bottom bun of the connected rolls on a small sheet pan and brush the cut side of the buns with half of the paprika butter.
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Shingle half of the cheese slices across the bottom bun, 3 rows of 2, and then pile on the BBQ pulled mushrooms, any additional toppings (pickles, onions, etc.) and finally top with a layer of the remaining cheese. Finish the sandwich by placing the large connected top buns on top and brush the tops with the remaining paprika butter and sprinkle with sesame seeds if using.
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Put the sandwich back into the oven until the cheese is melted and the buns are toasted, about 5 minutes.
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Serve and enjoy!
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