How to make it

  • 1. Preheat grill to 425°F (220°C). Remove the stems of the portobellas and set aside. Remove the gills from the mushroom caps and place mushroom caps, bottom side up, on a parchment lined baking sheet. Cook for 20 minutes.
  • 2. Heat oil in a large skillet over medium heat. Add in onions, salt and pepper. Cook for 8 minutes stirring. Meanwhile, use your hands or two forks to “pull” the mushroom stems apart. Remove mushrooms from the oven, and once cool enough to handle shred the mushrooms using your hands or two forks.
  • 3. Stir shredded mushroom caps and stems into the onions and barbecue sauce. Cook, stirring over medium-low heat for five minutes. Serve as a sandwich, in lettuce wraps or use in tacos.

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