Smoky BBQ Pulled Mushroom Sliders with Pickled Onion and Potato Wedges

These smoky BBQ pulled mushroom sliders are a plant-based twist on classic pulled pork. Made from shiitake mushrooms, the filling has a meaty texture and rich umami flavor, glazed in a sweet-smoky BBQ sauce. Pile it high on soft slider buns with tangy pickled red onion and a zesty lime aioli for an irresistible bite.

Serve these sliders with crispy roasted potato wedges seasoned with Southwest spice and a side of mixed greens tossed in creamy buttermilk ranch dressing. It’s a complete, satisfying meal that’s perfect for weeknight dinners or casual gatherings.

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Ingredients

6 unit Slider BunsView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Plant-Based Pulled MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve and peel onion; very thinly slice one-quarter (one-half for 4 servings). Finely chop remaining onion. Quarter lime. Roughly chop pulled mushrooms into bite-size pieces.
2. Toss potatoes on a baking sheet with a large drizzle of oil, 1 tsp Southwest Spice Blend (2 tsp for 4 servings), salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. Meanwhile, in a small microwave-safe bowl, combine sliced onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings) and a pinch of salt. Tightly cover with plastic wrap. Microwave until onion is softened, 1 minute. Set aside. In a separate small bowl, combine mayonnaise with a squeeze of lime juice. Season with salt; stir to combine.
4. In a medium bowl, combine BBQ sauce, ketchup, stock concentrate, half the cornstarch, remaining Southwest Spice Blend and ¼ cup water (all the cornstarch and ½ cup water for 4 servings). Stir until smooth. Heat a large drizzle of oil in a large pan over medium-high heat. Add chopped onion and pulled mushrooms; season with salt and pepper. Cook, stirring, until veggies begin to soften, 6-7 minutes (as mushrooms soften, break up larger pieces using your cooking spoon). TIP: If veggies begin to brown too quickly, reduce heat to medium.
5. Add ¼ cup water (½ cup for 4 servings) to pan with onion and mushrooms; stir in BBQ sauce mixture. Cook, stirring constantly, until sauce has thickened, 30-60 seconds. TIP: If sauce seems too thick, stir in another splash of water. Taste and season with salt and pepper. Turn off heat.
6. Place buns directly on middle rack and toast until warmed through, 2-3 minutes.
7. Carefully halve toasted buns and divide between plates; spread cut sides of bottom buns with lime mayo. Fill buns with BBQ mushroom filling and as much pickled onion (draining first) as you like. Serve potato wedges and mixed greens alongside sliders; drizzle greens with dressing.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, you can substitute with shredded oyster mushrooms or even jackfruit for a similar pulled texture.

How do I make this recipe gluten-free?

Use gluten-free slider buns and ensure your BBQ sauce, ketchup and stock concentrate are gluten-free. Cornstarch is naturally gluten-free.

Can I prepare the filling ahead of time?

Absolutely! The BBQ mushroom filling can be made up to 2 days in advance and reheated in a pan or microwave.