I’ve tried several recipes from the cookbook American Vegan Kitchen, by Tamasin Noyes. The Fettuccine Alfredo was so creamy and the Coconut ‘Bacon’ Bits were sheer genius! But the recipe that I go back to time and time again, from this nouveau bistro meets greasy spoon diner collection, is the Smokin’ BBQ Portobello Sandwiches. I LOVE barbecue sauce, and the ability to make my own at home with such ease, is simply too wonderful. And who knew barbecue sauce and portobello mushrooms were so tasty together?
Portobello Mushrooms with Quick Smokin’ Chipotle BBQ Sauce
When I first made and photographed this recipe, I didn’t have any buns, so I actually sauteed some kale, placed it on top of some leftover rice, and finished the dish with the smothered mushrooms. It was so bold, flavorful, and downright barbecue-y.
If you want to make these portobello sandwiches backyard barbecue-style, I see no reason why you couldn’t grill some whole portobellos and then slather them with the Q-sauce. Just don’t skip that barbecue sauce! Both my husband and I loved it.
Speaking of the sauce … it is SPICY! We are a bit heat timid around here. If you have sensitive taste buds, too, I recommend cutting the chipotle amount in half and reducing the chipotle chili powder to 1/2 teaspoon.
Special Diet Notes: Smokin’ Chipotle Portobello Sandwiches
by ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan / plant-based, and vegetarian.
- 1 tablespoon olive oil
- ¼ cup finely minced onion
- 2 cloves garlic, minced
- ⅔ cup ketchup
- 2 tablespoons minced chipotle chiles in adobo
- ¾ teaspoon chipotle chili powder
- 1½ tablespoons apple cider vinegar
- 1½ tablespoons blackstrap molasses
- 1 teaspoon liquid smoke
- ¾ teaspoon vegan worcestershire sauce
- 1 tablespoon olive oil
- 24 ounces portobello mushrooms, gills removed, cut into ¼-inch slices
- Salt, to taste
- Black pepper, to taste
- ¼ cup vegan mayonnaise, for serving
- 4 burger buns (wheat or gluten-free), sliced and toasted, or lettuce wraps
- Heat the oil in a medium saucepan over medium heat. Add the onion and garlic. Cook about 5 minutes, or until the onion has softened.
- Add the ketchup, chipotles, chili powder, vinegar, molasses, liquid smoke, and Worcestershire sauce. Bring to a boil then immediately reduce to simmer. Simmer for 15 minutes, stirring occasionally.
- Taste and adjust the seasonings, if desired.
- Heat the oil in a large skillet over medium heat. Add the mushrooms, and season with salt and pepper, to taste. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Turn the heat off and add the barbecue sauce to the mushrooms, stirring to coat.
- To serve, spread 1 tablespoon of the mayo on each toasted bun. Spoon the mushroom mixture evenly onto the buns and serve immediately.
Nutrition Facts: The nutrition information includes all of the sauce (1/4 cup per serving) but does not include the buns or lettuce wrap.
Recipe from American Vegan Kitchen by Tamasin Noyes. Reprinted with permissions from Vegan Heritage Press.
More “Meaty” Vegan Entrees
Plant-Based Tinga
Eggplant Barbacoa
Chickpea Chorizo
6 Comments
This recipe is amazing!!! There is a BBQ joint near me that serves Portobello mushroom tacos. Once I had those delicious tacos I was determined to figure out how to make my own. This recipe is even better than what they serve! I serve them on homemade tortillas with a vinaigrette cilantro slaw and a crumble of mexican cheese. Thank you so much for the recipe!
I’m so glad you liked the recipe Jen! Thanks so much for the feedback and love your servings ideas.
I would not have even looked at this recipe if it wasn’t for the fact that I wanted to get a barbecue sauce recipe. Luckily I saw about substituting seitan for the mushrooms. Yippe. I can not stand mushrooms. Even the sight of them creep me out. They are awlful to look at. As far as the seitan goes, I figured I would make my own recipe, since I do not have the American Vegan Kitchen book. Unless the library carries it. Don’t know the amount to make. Unless you could give me an idea of how much and even da recipe itself.
Mahalo
Hi Jennifer, I don’t eat seitan and would honestly have no idea how much to make! The sauce makes about 1 cup, which will cover 4 to 8 servings, depending on how much you like ot use!
This is SUCH a creative recipe! I make portobello mushrooms topped with balsamic and roasted red peppers all the time in the summer, but this is such a creative way to make a ‘burger’ type of sandwich! Love it!
Thanks Chrissa, and your version sounds positively delicious, too – I will be trying!