Mushroom "Pulled Pork"

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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1 cup ketchup

1/4 cup packed light brown sugar 

2 tablespoons balsamic vinegar 

2 teaspoons Worcestershire sauce 

1 1/2 teaspoons paprika 

3 tablespoons canola oil 

1 pound portobello mushroom caps, gills removed, caps cut into 1/4-inch slices 

2 cloves garlic, minced 

1/2 red onion, diced 

4 kaiser rolls or hamburger buns (brioche if possible), split

2 cups shredded iceberg lettuce 


  1. Mix the ketchup, brown sugar, balsamic vinegar, Worcestershire and paprika in a small saucepot. Cook over medium heat until the sugar is completely dissolved, about 10 minutes. Set aside.
  2. In a large saute pan over medium-high heat, heat 2 tablespoons of the canola oil. Add the mushrooms and cook until browned all the way through, 7 to 10 minutes. Set aside.
  3. In the same pan, add the remaining 1 tablespoon oil and the garlic and onion and cook until the onions have softened up and browned slightly, about 5 minutes. Add the mushrooms back to the pan along with the BBQ sauce and stir.
  4. Place the bottom buns on a plate and top with the BBQ mushrooms, iceberg lettuce and finally the top buns. Serve.
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