During this challenging time for growers and manufacturers to continue to deliver to their consumers food products across the supply chain and into the marketplace, Giorgio® remains 100% committed to growing and supplying fresh and processed Mushrooms with the utmost quality - and at the best service and safety levels that it can achieve. Additionally, Can Corporation remains 100% committed to delivering the high quality food packaging needed to deliver its customers' products to market. With that said, this wouldn’t be possible without the extraordinary effort and commitment from Giorgio’s and Can Corporation’s amazing employees and the coordination and support from their trusted Customers. We thank all of you!

 
 

Pulled Port BBQ Sandwiches

Saucy, flavorful and finger lickin’ good. Whip up these vegan sandwiches anytime you’re craving good bbq!

Serves: 2
Prep Time: 10
Cook Time: 30

What You Need

Pulled Port

  • 4 portabella mushroom caps (about 1 lb)
  • 1 tablespoon olive oil
  • 1/2 onion, thinly sliced
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/4 teaspoon liquid smoke, optional
  • 1/3 cup your favorite bbq sauce
  • 2 hamburger buns

Cabbage Slaw (optional)

  • 1 cup shredded green cabbage
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh lime  juice
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper to taste

What You Do

  1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Set aside.
  2. Remove the stems* and clean the tops of mushroom caps with a damp paper towel. Using a spoon, gently scrape off the black gills from under the mushroom caps.
  3. Place the mushroom caps on the baking sheet and roast for 20 minutes to dry them out. Remove from the oven and cool slightly. You can also use the air fryer to dry out the mushrooms for 15 minutes at 400°F.
  4. Gently pull apart the roasted mushrooms using two forks until they have that shredded “pulled” look. Set aside.
  5. In a skillet, heat olive oil at medium heat. Sauté onions until tender for about 5 minutes. 
  6. To the sautéed onions, add the shredded mushrooms, smoked paprika, salt and pepper to taste, liquid smoke (if using), and bbq sauce.
  7. Reduce heat to low and cook for 2-3 minutes, stirring occasionally, until all is warmed through and well combined.
  8. Serve pulled portabellas on hamburger buns with slaw. Enjoy!
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