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BBQ Pulled Mushrooms

BBQ Pulled Mushrooms

These barbecue pulled mushrooms are a meatless way to enjoy the sweet and savory smoked flavor of barbecue. Served over rich polenta with a side of creamy coleslaw, this recipe is sure to please vegetarians and meat-eaters alike!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: dinner, Lunch, Main Course
Cuisine: American
Keyword: gluten free, Meal Prep, vegan, vegetarian
Servings: 4 meals
Calories: 399kcal
Author: Meal Prep on Fleek

Ingredients

  • 8 oz. shiitake mushrooms sliced
  • 8 oz. baby portobello Mushrooms sliced
  • 1 cup dry polenta

For BBQ Sauce

  • 1 cup tomato sauce
  • ¼ cup coconut aminos
  • 2 tablespoon pure maple syrup
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon granulated onion
  • ¼ teaspoon cayenne pepper

For Cole Slaw

  • 4 cups shredded coleslaw mix
  • cup mayonnaise
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon raw honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon black pepper

Instructions

  • Cook polenta according to package directions. Combine mayonnaise, apple cider vinegar, honey, Dijon mustard and black pepper in a medium mixing bowl. Add shredded coleslaw mix and stir well to coat. Cover and transfer to the refrigerator while preparing bbq mushrooms.
  • Stir together ingredients for bbq sauce in a small bowl. Pour sauce into a medium cast iron pan over medium-low heat. Add sliced mushrooms and stir well to coat. Simmer mushrooms for 15 minutes or until tender. Serve bbq mushrooms over polenta with coleslaw on the side.

Video

Nutrition

Calories: 399kcal | Carbohydrates: 59.9g | Protein: 7.9g | Fat: 14.5g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!