Mushroom "Pulled Pork"

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  • 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 brioche hamburger buns , split

2 cups shredded iceberg lettuce 


  1. Combine the ketchup, brown sugar, balsamic vinegar, Worcestershire and paprika in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved, about 10 minutes. Set the BBQ sauce aside.
  2. Meanwhile, heat 2 tablespoons of the canola oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all the way through, 7 to 10 minutes. Set aside.
  3. In the same skillet, add the remaining 1 tablespoon oil and the garlic and onion; cook, stirring occasionally, until the onions have softened and browned slightly, about 5 minutes. Return the mushrooms to the skillet; add the BBQ sauce and stir.
  4. Place the bottom buns on a plate and top with the BBQ mushrooms and iceberg lettuce. Close the sandwiches and serve.