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Home » 10 ingredients or less

Pulled Shiitake Mushroom BBQ

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A Recipe from the cookbook, Great Vegan BBQ without a Grill by Linda & Alex Meyer

The bold textures and flavors of this vegan Pulled Shiitake Mushroom BBQ could just make pulled pork a thing of the past. Try it at your next summer barbecue!

A pulled mushroom bbq burger on a wood cutting board.

You are in for a real treat:  BBQ made right in your kitchen with plant-based whole foods!  Written by Linda & Alex Meyer, the mother and daughter team behind Veganosity, Great Vegan BBQ Without a Grill is a cookbook full of yummy southern-style comfort food recipes - meaning you'll want to pull this book off your shelf all year round. And you can, because as the title states, you don't need a grill! 

In fact, for the recipe shared here, Pulled Shiitake Mushroom BBQ, I just used a stainless steel pan. By the way, this recipe knocked my socks clean off. Full of flavor and texture while being simple to make, this is just one of many recipes from this cookbook that I have trouble keeping my socks on with. The steps throughout the book are easy to follow and tackle, with big, bold, beautiful results.

The cover of the cookbook, Great Vegan BBQ without a Grill featuring a pulled mushroom burger on the cover.
A pulled shiitake mushroom bbq burger stacked on top of another one.

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  • Glasses of blueberry mojito mocktails with a small bowl of fresh mint and a lime wedge.
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The Recipe

A vegan pulled mushroom burger on a wood butcher block.

Pulled Shiitake Mushroom BBQ

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Course: Main Course
Cuisine: American
Lifestyle: Vegan
Key Attributes: bbq, mushroom, shiitake
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 4
Fiber: 7.36g
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Ingredients

  • 2 cups Big Mama's Homemade BBQ Sauce from the cookbook, or store bought
  • 22 ounces shiitake mushrooms
  • 22 ounces baby portobello mushrooms or cremini
  • 1 tablespoon extra-virgin olive oil (optional)
  • 1 onion large, white or yellow, finely diced
  • salt and pepper to taste
  • 4 hamburger buns gluten-free options are available in most stores if needed

Suggested Toppings

  • arugula
  • tomato slices
  • sliced dill pickles

Instructions

  • If not using store-bought, make the BBQ sauce. If you don't already have some on hand, allow the flavors to infuse while you prepare the mushrooms.
  • Thinly slice the mushrooms. They should look shredded. Heat the oil in a large skillet on medium heat. Depending on the size of the pan, you may need to cook the mushrooms and onions in two batches. When the oil is hot, add the mushrooms and onions and stir frequently until the mushrooms lose their water and the onions become translucent and soft, approximately 5-7 minutes.
  • Turn up the heat to medium-high and add salt and pepper to taste. Cook until the onions caramelize and the edges of the mushrooms begin to crisp up, approximately 5 minutes.
  • When the mushrooms and onions are done cooking, add the BBQ sauce to the pan and stir until the mushrooms are completely coated in the sauce. Bring the mixture to a boil on medium heat and then reduce the heat to a low simmer. Cook for 15 minutes, stirring frequently, until the sauce is thick and sticky.
  • Serve the mushrooms on the buns and top with the arugula, tomato, and sliced pickles.

Notes

Nutrition facts notes: There are not 58 grams of sugar per serving in the homemade sauce. The calculation is based on a generic (unspecified) store-bought bbq sauce, which can have a lot of sugar. I recommend reading the label on any bbq sauce you purchase to control the amount of sugar. This recipe provides for about ½ cup bbq sauce per person, which is quite a bit - consider halving that if concerned.
 
Kari's Note:  If you would rather avoid the oil, I found the water drop method* worked well for this recipe.  While the more mushrooms the better in my book, 44 ounces of mushrooms is a lot and can be expensive. I found this recipe could still be thoroughly enjoyed with about half the mushrooms. If you make the recipe that way, I recommend stirring half the BBQ sauce in and then adding more if needed.  I liked sticking with all of the onion, though.  By the way, Big Mama's BBQ Sauce is one of several sauces to love in this book.
*The water drop method refers to heating the pan to a point where a drop of water forms a ball.  At that point, the pan is virtually non-stick, so no oil is needed.  I refer to it in my Pureed Potato Leek Soup Recipe post.

Rough Nutrition Estimate provided by WPRM (based on generic ingredients and limited specification options)

Nutrition Facts
Pulled Shiitake Mushroom BBQ
Amount per Serving
Calories
495.19
% Daily Value*
Fat
 
7.03
g
11
%
Saturated Fat
 
0.94
g
6
%
Polyunsaturated Fat
 
1.35
g
Monounsaturated Fat
 
3
g
Sodium
 
1.709
mg
0
%
Potassium
 
1.596
mg
0
%
Carbohydrates
 
99.75
g
33
%
Fiber
 
7.36
g
31
%
Sugar
 
58.16
g
65
%
Protein
 
13.07
g
26
%
Vitamin A
 
321.3
IU
6
%
Vitamin C
 
3.45
mg
4
%
Calcium
 
146.65
mg
15
%
Iron
 
3.73
mg
21
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?I'd love to see! On Instagram, mention @beautifulingredient and tag #beautifulingredient!

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  1. santiago@burmaspice.com says

    May 23, 2019 at 8:04 pm

    This is literally why I continue paying internet!! So many solutions and delicious things for vegan people!! I’m purchasing the shiitakes from https://www.burmaspice.com/, I deeply recommend them. THANK you so much for this shiitake bacon "burger" (if it can be called like that). I appreciate this kind of recipes with all my heart.

    Reply
    • kari@beautifulingredient.com says

      May 30, 2019 at 8:11 pm

      Santiago, what a wonderful message to receive! I will check out your recommendation. I'm so glad you appreciate vegan recipes like this - and the authors of this particular recipe, Linda & Alex Meyer, appreciate it, too. I hope you check out their book, which the recipe can be found in: Great Vegan BBQ Without a Grill. You can find it in my Bookstore:
      https://www.beautifulingredient.com/bookstore

      All the best to you!

      Reply
  2. santiago@burmaspice.com says

    May 23, 2019 at 8:04 pm

    This is literally why I continue paying internet!! So many solutions and delicious things for vegan people!! I’m purchasing the shiitakes from https://www.burmaspice.com/, I deeply recommend them. THANK you so much for this shiitake bacon "burger" (if it can be called like that). I appreciate this kind of recipes with all my heart.

    Reply
    • kari@beautifulingredient.com says

      May 30, 2019 at 8:11 pm

      Santiago, what a wonderful message to receive! I will check out your recommendation. I'm so glad you appreciate vegan recipes like this - and the authors of this particular recipe, Linda & Alex Meyer, appreciate it, too. I hope you check out their book, which the recipe can be found in: Great Vegan BBQ Without a Grill. You can find it in my Bookstore:
      https://www.beautifulingredient.com/bookstore

      All the best to you!

      Reply
  3. Santiago says

    May 23, 2019 at 8:04 pm

    This is literally why I continue paying internet!! So many solutions and delicious things for vegan people!! I’m purchasing the shiitakes from https://www.burmaspice.com/, I deeply recommend them. THANK you so much for this shiitake bacon "burger" (if it can be called like that). I appreciate this kind of recipes with all my heart.

    Reply
    • Kari says

      May 30, 2019 at 8:11 pm

      Santiago, what a wonderful message to receive! I will check out your recommendation. I'm so glad you appreciate vegan recipes like this - and the authors of this particular recipe, Linda & Alex Meyer, appreciate it, too. I hope you check out their book, which the recipe can be found in: Great Vegan BBQ Without a Grill. You can find it in my Bookstore:
      https://www.beautifulingredient.com/bookstore

      All the best to you!

      Reply
  4. james@101.recipes says

    October 09, 2018 at 2:01 am

    This has to be the best pulled pork substitute I've seen yet! I've tried eggplant and it's nice but a bit too moist. Trying this ASAP!

    Reply
    • kari@beautifulingredient.com says

      October 29, 2018 at 4:41 pm

      Hi James - yes, shiitake is such a great option for texture! If you've tried it by now, I'd love to hear your thoughts.

      Reply
  5. james@101.recipes says

    October 09, 2018 at 2:01 am

    This has to be the best pulled pork substitute I've seen yet! I've tried eggplant and it's nice but a bit too moist. Trying this ASAP!

    Reply
    • kari@beautifulingredient.com says

      October 29, 2018 at 4:41 pm

      Hi James - yes, shiitake is such a great option for texture! If you've tried it by now, I'd love to hear your thoughts.

      Reply
  6. James says

    October 09, 2018 at 2:01 am

    This has to be the best pulled pork substitute I've seen yet! I've tried eggplant and it's nice but a bit too moist. Trying this ASAP!

    Reply
    • Kari says

      October 29, 2018 at 4:41 pm

      Hi James - yes, shiitake is such a great option for texture! If you've tried it by now, I'd love to hear your thoughts.

      Reply
  7. alvegans@gmail.com says

    April 11, 2018 at 8:48 pm

    When we read that this recipe knocked your socks clean off we knew we had a winner! We're so happy you enjoyed the recipe. Thank you so much for the wonderful review of our cookbook and for the kind words. Your pictures are gorgeous!!

    Reply
    • kari@beautifulingredient.com says

      April 11, 2018 at 10:05 pm

      Ha! I really did, bravo and congratulations! And thank you - this was a fun photo shoot. 🙂

      Reply
  8. alvegans@gmail.com says

    April 11, 2018 at 8:48 pm

    When we read that this recipe knocked your socks clean off we knew we had a winner! We're so happy you enjoyed the recipe. Thank you so much for the wonderful review of our cookbook and for the kind words. Your pictures are gorgeous!!

    Reply
    • kari@beautifulingredient.com says

      April 11, 2018 at 10:05 pm

      Ha! I really did, bravo and congratulations! And thank you - this was a fun photo shoot. 🙂

      Reply
  9. Linda from Veganosity says

    April 11, 2018 at 8:48 pm

    When we read that this recipe knocked your socks clean off we knew we had a winner! We're so happy you enjoyed the recipe. Thank you so much for the wonderful review of our cookbook and for the kind words. Your pictures are gorgeous!!

    Reply
    • Kari says

      April 11, 2018 at 10:05 pm

      Ha! I really did, bravo and congratulations! And thank you - this was a fun photo shoot. 🙂

      Reply
  10. J says

    April 11, 2018 at 4:13 pm

    Pulled-pork sandwiches were one of my ultimate favorites back in my carnivore days...this may very well be better!

    Reply
    • Kari says

      April 11, 2018 at 4:20 pm

      I think so! It's definitely a fun twist without the downsides of pulled pork.

      Reply
Kari smelling anise hyssop while standing behind her market basket and fresh produce.

Welcome to a world of beautiful food!

I'm Kari, and this is where I celebrate beautiful ingredients and focus on ways to make eating more plants easier. Recipes are centered around whole foods and are vegan, cooked without the need for oil, mostly refined sugar-free and gluten-free. And so delicious!


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