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!
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Servings: 4 meals
Calories: 399kcal
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
- ⅓ 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.
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Nutrition
Calories: 399kcal | Carbohydrates: 59.9g | Protein: 7.9g | Fat: 14.5g