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Milk Street Bowtie Smoky “Pulled” Portobello Sandwiches

Smoky “Pulled” Portobello Sandwiches

4 Servings
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In our modern twist on all-American barbecue, we swap slow-cooked meat for vegetarian-friendly portobello mushrooms. Cut into matchsticks and enhanced with a tabletop smoke infuser, then sautéed and sauced on the stovetop, the mushrooms take on a flavor and texture that mimics smoky, succulent pulled pork. We prefer to use Kansas City-style barbecue sauce—a thick, ketchup- and molasses-based condiment. Its tangy sweetness pairs perfectly with the smoky, umami-packed mushrooms. We make a simple three-ingredient cabbage slaw for the sandwiches, but feel free to use your favorite recipe, or even store-bought. Refer to the device’s instructions to determine how much wood chips to place in the chamber.

4

Servings

6 large (about 1 pound) portobello mushroom caps
Fine wood chips, for smoking
1 tablespoon extra-virgin olive oil
2 tablespoons salted butter, cut into 1-tablespoon pieces, divided
Kosher salt and ground black pepper
1 tablespoon fresh thyme
½ cup barbecue sauce, divided
1 tablespoon lemon juice or cider vinegar
Mayonnaise, for spreading
4 brioche or hamburger buns, lightly toasted
4 scallions, thinly sliced on the diagonal
1 cup shredded green or red cabbage or a combination
2 tablespoons lemon juice
Kosher salt and ground black pepper
2 tablespoons mayonnaise
Ingredients
  • 6

    large (about 1 pound) portobello mushroom caps

  • Fine wood chips, for smoking

  • 1

    tablespoon extra-virgin olive oil

  • 2

    tablespoons salted butter, cut into 1-tablespoon pieces, divided

  • Kosher salt and ground black pepper

  • 1

    tablespoon fresh thyme

  • ½

    cup barbecue sauce, divided

  • 1

    tablespoon lemon juice or cider vinegar

  • Mayonnaise, for spreading

  • 4

    brioche or hamburger buns, lightly toasted

  • 4

    scallions, thinly sliced on the diagonal

Simple Cabbage Slaw:
  • 1

    cup shredded green or red cabbage or a combination

  • 2

    tablespoons lemon juice

  • Kosher salt and ground black pepper

  • 2

    tablespoons mayonnaise

Directions

Smoky “Pulled” Portobello Sandwiches

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