5 from 3 votes

These quick and hearty BBQ pulled mushroom sandwiches are sweet, smoky, and tangy—made with meaty King Oyster mushrooms mimicking vegan pulled pork perfectly. Great for cookouts or game day!

Why You’ll Love BBQ Pulled Mushrooms

If you’ve never used King Oyster mushrooms as a meat alternative, prepare to be blown away! I’ve already made vegan gyros with mixed dried mushrooms, and used regular oyster mushrooms for impressive vegan chicken nuggets, but thick-stemmed King Oyster mushrooms are perfect for vegan pulled pork. Their meaty texture and mild, yet somewhat meaty flavor soaks up spices and BBQ sauce beautifully, creating a savory, smoky, tangy BBQ pulled mushrooms even meat-eaters will love!

Best of all, it’s practically foolproof to make and way quicker than traditional pulled pork. Just shred the mushrooms (they really mimic pulled pork texture amazingly!), season well, pan-fry, add BBQ sauce, and bake until they develop those irresistibly crispy, caramelized edges. The result? A sweet, smoky, tangy, savory filling perfect for stuffing into buns and serving at BBQs, cookouts, or game-day gatherings. Simple, satisfying, and 100% plant-based!

If this sandwich has you ‘spore-ting’ a smile, check out my vegan kebab sandwich, vegan sloppy joes, or even my list of vegan Super Bowl recipes for the next game day.

The Ingredients and Substitutes

Mushrooms: I love using King Oyster mushrooms, which have a great meaty texture and flavor, and shred SO well to mimic ‘pulled pork’. Portobello or a blend with enoki mushrooms also works for added texture

Budget tip: Try Asian grocery store to find King Oyster mushrooms at cheaper prices.

Olive oil: Or any neutral oil like avocado oil.
Aromatics: I use a simple mix of white or yellow onion and garlic for heaps of depth.
Seasonings: A basic blend of ground cumin, coriander, smoked paprika, salt, and black pepper adds earthy, savory, smoky depth.
BBQ sauce: Use your favorite vegan BBQ sauce! I’ve previously used my keto BBQ sauce (all the flavor and no added sugar!), though store-bought works, too; regular, boozy, spicy, etc.
Bread rolls: Use big fluffy burger buns, vegan brioche buns, pretzel buns, sub rolls, mini buns, etc. I often use my gluten-free bread rolls or even vegan cornbread.

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

Recipe Variations

Spice: Add chili powder, cayenne pepper, or hot sauce to taste.
Extra acidity: To balance the BBQ sauce’s sweetness. I.e., apple cider vinegar or lemon/lime juice.
Liquid smoke: Add just a few drops for extra smokiness.
Bell peppers: (red or green) To finely dice and sauté with the onion.
More vegan pulled pork sandwich toppings: Try shredded cabbage or creamy slaw (the creaminess is amazing for cutting through sweet BBQ sauce!), lettuce/ baby spinach, tomato, pineapple, avocado, etc.

How to Make a BBQ Pulled Mushroom Sandwich

Preheat the oven to 400ºF (200ºC), and heat a large pan over medium-high heat.
Then, use a fork to shred the mushroom stems, pulling along the grain, away from the caps. Finish by hand and transfer to a mixing bowl.

Toss the seasonings with the pulled oyster mushrooms to coat.

Dice the onion and mince the garlic. Add a swirl of oil to the hot pan and sauté the onion for 2-3 minutes, until softened, then add the garlic for 30 seconds.

Add the shredded mushrooms, spreading them in a thin layer. Leave them to sear for 5-6 minutes, only stirring occasionally, until browned and crispy.

Stir in the BBQ sauce, then spread the BBQ pulled mushroom mixture on a parchment-lined baking sheet and bake for 12–15 minutes, stirring halfway, until it’s caramelized with crispy edges.

To assemble BBQ mushroom sandwiches, butter the buns, then toast them on a skillet until golden and crisp. Load with the vegan BBQ pulled pork mushroom filling, and enjoy!

They’re great with corn on the cob and vegan potato salad or vegan coleslaw on the side.

Storage Information

Fridge: Assembled mushroom BBQ sandwiches should be consumed quickly. The pulled mushrooms will store in an airtight container for 3-4 days.

Freeze: Spread the vegan pulled pork in a Ziplock/freezer-safe container and freeze for up to 3 months. Then, thaw in the refrigerator overnight.

Reheat: Microwave in 30-second bursts (it’ll be soft), or pan-fry with oil over medium heat (crispier).

How to Serve Vegan Pulled Pork

Along with BBQ pulled mushroom burgers and sandwiches, you can use these delicious, meaty pulled mushrooms to:

Top pizza (I love using my homemade pizza dough)
Fill wraps, lettuce wraps, tacos, or pita bread
Serve over vegan mac n’ cheese or vegan pasta salad
Top a baked potato or loaded fries

FAQs

Can I substitute the mushrooms?

Sure! You could use canned young green jackfruit (like I do for my vegan kebab) using the same method.

Can I use dried mushrooms?

I made my vegan gyros with a rehydrated dried mushroom blend and loved it, so it should definitely work.

Can I Air fry pulled oyster mushrooms?

Sure! I recommend spreading them in a thin layer across the basket and air-frying at 350°F/180°C for 7-9 minutes, shaking halfway.

Top Recipe Tips

To clean mushrooms: Wipe with a lightly damp paper towel. Don’t use lots of water, or they’ll absorb it and won’t become crispy.
Shred the mushroom finely: The finer the shreds, the less chewy it’ll be.
For extra-crispy edges: Broil the BBQ pulled mushrooms for 1-2 minutes.
Don’t overcrowd mushrooms: Including when pan-frying AND baking them. They need space to brown and crisp up, otherwise they’ll be ‘soggy’. If needed, work in batches.

More Vegan Mushroom Recipes

If you try this BBQ pulled mushroom sandwiches recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan – I love seeing them.

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