BBQ 'Shroom Buns (Vegan)


  • 1 x 250g pack baby chestnut mushrooms stalks trimmed
  • 1 x 125g pack shiitake mushroomsstalks discarded
  • 1 x 150g pack Portobello mushroomstrimmed and underside removed
  • 1 1/2 tbsp vegetable oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chopped rosemary


  • 4 multiseed deli rolls scored down the middle
  • 4 leaves Sweet Gem lettuceshredded
  • 4 tbsp Tennessee BBQ inspired sauce plus extra to serve
  • 1/2 red onion very thinly sliced
  • 1 red chilli seeded and sliced
  • small handful coriander


  1. Preheat the oven to 190C / 375F. Reserve 6 chestnut mushrooms then thinly slice the rest and all of the shiitakes. Set aside.
  2. Scoop out and discard the inside of the Portobellos before use, as they can be bitter. Heat 1/2 tbsp oil in a frying pan over a medium heat. Add the reserved chestnut mushrooms and the Portobellos to the pan. Cover with baking paper and put a saucepan half filled with water on top to flatten. Cook for 5 minutes each side, until juicy. Once cooked, thickly slice the Portobellos and transfer all the cooked mushrooms to a bowl. Toss in 2 tbsp BBQ sauce.
  3. In the same pan, add another ½ tbsp oil and the sliced shiitake and chestnut mushrooms. Leave for 1-2 minutes, then stir and cook for a further 2-3 minutes each side, until crispy. Add to the bowl with the other mushrooms; toss. Tip onto a baking sheet and cook in the oven for 8-10 minutes. Remove; set aside.
  4. Fry the remaining oil, spices and rosemary for 30 seconds. Add the mushrooms to the oil, tossing to coat. Season.
  5. Microwave the rolls for 15 seconds to soften, if you like, then fill with the lettuce and mushrooms. Finish with the remaining BBQ sauce, red onion, chilli and coriander. Serve with extra BBQ sauce.
Print Friendly, PDF & Email