Smoked Portobello Barbecue Sandwiches

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 75 min · vegetarian, dairy-free

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Ingredients

• 2 large portobello mushroom caps
• 1 tbsp olive oil
• 3/4 tbsp soy sauce
• 1 tbsp cider vinegar
• 3/4 tsp smoked paprika
• 3/4 tsp garlic powder
• 3/4 tbsp dark brown sugar
• 1/4 cup barbecue sauce
• 2 brioche buns
• 1 head green cabbage
• 1 carrot
• 1/4 cup mayonnaise
• 1/4 tsp celery seed
• 1/4 tsp kosher salt

Method (tap to check — screen stays awake)

1. Scrape the black gills out of the caps with a spoon so the sandwich does not turn grey and watery, and wipe them clean with a cloth rather than washing them.
2. Whisk the oil, soy sauce, 1 tbsp of the vinegar, the paprika, garlic powder and 1 tbsp of the brown sugar, brush it over both sides of the caps and rest 15 minutes.
3. Smoke gill side up at 250°F over apple for 40 minutes, until the caps have shrunk by about a third and give easily under a finger.
4. Shred the cabbage and carrot finely and toss with the mayonnaise, the remaining vinegar and sugar, the celery seed and the salt, then chill while the mushrooms finish.
5. Slice the caps 1/2 inch thick, toss through the warmed barbecue sauce and leave 5 minutes so the sauce soaks in.
6. Toast the buns cut side down for 1 minute, pile on the mushrooms and top with the slaw.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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