BBQ Portobello Mushroom Sandwiches with Roasted Potato Wedges and Gingery Blood Orange Slaw

These BBQ portobello mushroom sandwiches are a plant-based dream! Meaty portobellos are cooked in a tangy BBQ sauce, then piled onto toasted brioche buns with a crunchy, creamy slaw made from red cabbage, carrots and a bright blood orange-ginger dressing. Crispy fried onions add the perfect finishing crunch.

On the side, golden roasted potato wedges are served with a smoky BBQ sour cream dip. This hearty, flavor-packed meal will satisfy even the most dedicated carnivores. Ready in under 40 minutes, it’s perfect for a weeknight dinner that feels special.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 unit Blood OrangeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit Portobello MushroomsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve mushrooms, then thinly slice crosswise. Thinly slice scallions, separating whites from greens.
2. Toss potatoes on a baking sheet with a large drizzle of olive oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes. While potatoes roast, heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms and scallion whites; cook, stirring occasionally, until browned and slightly crispy, 6-8 minutes. Tip: If pan seems dry, add another drizzle of olive oil. If mushrooms darken too quickly, lower heat to medium.
3. Meanwhile, halve orange; squeeze juice into a large bowl. Peel and mince or grate ginger. Reserve 1 tsp BBQ sauce (2 tsp for 4 servings) in a small bowl. Once mushrooms are done cooking, turn off heat under pan; stir stock concentrate, remaining BBQ sauce and 1 TBSP butter (2 TBSP for 4) into mushrooms until glossy and fully coated. Taste and season with salt and pepper.
4. To bowl with orange juice, add scallion greens, cabbage and carrot mix, half a packet of sour cream, ½ tsp sugar, salt, pepper and as much ginger as you like (one whole packet of sour cream and 1 tsp sugar for 4 servings). Toss to combine. Taste and season with salt and pepper. Tip: Taste and adjust seasoning with additional sugar and ginger if desired.
5. To bowl with reserved BBQ sauce, stir in remaining sour cream. Halve and toast buns. Fill with BBQ mushrooms, as much slaw (draining first) as you like and crispy fried onions.
6. Divide sandwiches, potatoes and any remaining slaw between plates. Serve with BBQ sour cream on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, cremini or button mushrooms work well, but portobellos provide the meatiest texture.

How do I make this recipe gluten-free?

Use gluten-free buns and ensure your BBQ sauce and stock concentrate are gluten-free. The rest of the ingredients are naturally gluten-free.

Can I prepare the slaw ahead of time?

Yes, you can make the slaw up to 2 hours in advance and keep it refrigerated. Add the dressing just before serving to keep it crunchy.