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Chipotle Pulled Portobello Sandwiches with Feta Cilantro Topping

Chipotle Pulled Portobello Sandwiches with Feta Cilantro Topping via The Artful Desperado

Chipotle Pulled Portobello Sandwiches with Feta Cilantro Topping via The Artful Desperado

OH LAWD JEZAS THEZ A FIYA! Ain’t nobody got time for..wait, we do, we do have time for this!

So turns out us veg-heads sometimes miss out on some of the finest things in life, things like chicken and waffles or pulled pork sandwiches. The latter being a classic that is loved by almost everyone, especially now that spring is in full swing and we all wanna get messy in the outdoors. I wanna get messy in the outdoors, I wanna have that salty bun dripping chipotle BBQ sauce all over ma face, sans the pulled piggy. Hence, I have decided to make a meatless version of this warm weather staple.

This pretzel bun sandwich has loads of “meaty” – and crispy – portobello mushrooms mixed in a spicy homemade chipotle sauce, topped with fresh cilantro, parsley, and feta. YOUZ GAT TIME FO DIZ!

Chipotle Pulled Portobello Sandwiches with Feta Cilantro Topping via The Artful Desperado

Home Chipotle BBQ Sauce via The Artful Desperado

Chipotle Pulled Portobello Sandwiches with Feta Cilantro Topping
Makes 4 sandwiches

INGREDIENTS

Chipotle BBQ Sauce
– 1/2 cup of ketchup
– 1/2 cup of apple cider vinegar
– 1 chipotle pepper in adobo sauce (canned) – more if you like extra heat
– 1 tablespoon of chipotle adobo sauce (from the same can)
– 1 teaspoon of paprika
– 1 teaspoon of cumin
– 2 tablespoons of brown sugar
– 1/4 cup of water

Mushroom Prep
– 5 portobello mushrooms, thinly sliced
– Around 8 brown mushrooms, thinly sliced
– Canola oil

Feta Cilantro Topping
– Handful of fresh cilantro, chopped
– Handful of fresh parsley, chopped
– 1/3 cup of feta (cow or goat work)
– 2 shallots, finely chopped
– Drizzle of olive oil
– 2 teaspoons of white wine vinegar
– Salt and pepper to season

Also

– 5 pretzel buns or any bun of your preference
– Mayo (optional)

STEPS

1. Start by sauteéing in high heat all the sliced mushrooms in a pan with canola oil. Make sure the pan is big enough so they aren’t crowded and they brown nicely, otherwise they’ll get all soggy.
3. Once your mushrooms are nice and crispy, add the paprika and cumin and cook for a couple minutes until they get nice and fragrant (make sure not to burn them). Add all other ingredients for the BBQ sauce, stir and let simmer for about 10-15 min, until it gets nice and sticky. Set aside when ready.
4. In a small bowl, mix all the topping ingredients, adjust seasoning. Topping needs to be on the acidic side of things, so if needed, add extra white wine vinegar.
5. Heat up yo buns (oh you like that, don’t you). Spread some mayo on them if you want, if not, simply scoop the hot BBQ pulled mushroom mix into the buns, add feta cilantro topping and dig in!

*Note: if the sauce gets too dry, add a teeny bit of water and ketchup and heat up before serving.

Crack a beer, go outside, and get some goddam sun, ’cause boy, you so pale.

Chipotle Pulled Portobello Sandwiches with Feta Cilantro Topping via The Artful Desperado

PHOTOS AND STYLING: The Artful Desperado

Reader Interactions

47 Comments

    • haha! Do it! Just make sure to have some water, beer, or both if possible, you know, in case the heat turns up ;)

  4. Oh good gracious these look delicious! Might even be able to get the meat-loving boyfriend to indulge in these bad boys. “Pulled Portobellos” makes me feel like I need to sit around a campfire and make s’mores for dessert. It’s getting chilly here in the southern hemisphere though so I will probably end up sitting at the kitchen table near the heater and make hot chocolate for dessert. Gettin’ messy in the indoors :)

    • that sounds like the perfect plan, Amy! Chocolate, campfire, veggie sandwiches, total bliss!

  7. Ok, it’s official… I’m obsessed with your blog! Just discovered you today and I’m can’t stop skimming through recipes! The writing is quite amusing, the food styling is gorgeous, and the food itself? Oh my g. It’s ridiculous. Thank you thank you a million times for sharing your art with the world!!

    • Oh my gosh Sonia! thanks a bunch for the kind words, I’m so happy you enjoy the food because, let’s face it, food is forever haha :D

  8. There are other leaves as topping along with the cilantro and parsley and they look like fresh fenugreek leaves! What are those leaves? Fenugreek, purslane or pea shoots? Love the recipe and the photos!

    • Thank you! And you have a good eye! ;) The other greens are pea shoots which I added for extra texture.

  9. Just a note for the cheapskates like me out there, Portobella mushrooms are just overgrown regular mushrooms….save a bundle on this tasty recipe by substituting those instead ;-)

  10. Thank you so much for this recipe!!! I have been looking for a good vegetarian BBQ recipe for… 10 years? This is amazing, so much better than throwing a frozen veggie burger on the grill ;)

    Our store was all out of regular mushrooms, so we just used portabella, but it was still amazing! I can’t wait to make it again!

  12. Can’t wait to make these- and to take them on camping trip in the Grand Canyon!! YUM!! Have more than a few ‘veggie’ friends that are going to think I’ve just become the ‘queen of delish’!! Thanks a million!!

    • That’s awesome! Omg, love the grand canyon..and these sandwiches! such a good combo ;) Enjoy!

  13. Hi this looks amazing am desperate to try it, but I don’t think I can get hold of the canned chipotle in sauce that you mentioned here in Australia. I do have a dried chipotle chilli though could I substitute with that? And what could I use for the abodo sauce? Thanks

    • Hi Clare! You can definitely substitute for dry chipotle in the sauce, as for the adobo sauce (that’s the one that comes with the chilli) you can skip it, adding the chipotle in the BBQ sauce will have the same effect. Enjoy!

  15. Saw these on Pinterest and I had to try them. They are DELICIOUS. Thanks for the great recipe!

  16. This recipe is amazing. I’ve tried it out yesterday when I hosted a dinner party. So so so good! Thank you for sharing.

  17. I was tempted to try this recipe based on the amazing, mouth-watering picture and the simple ingredients. Wow! This is an AMAZING recipe! It was absolutely delicious and it looked just like the photo. In fact, I pleaded with my carnivore husband to take a bite. Next time I will be preparing it for both of us as he loved it. Well done! Please keep these creations coming :-)

  18. Hi Gabriel! These look great! I do have a question though. Did you add the ingredients for the BBQ sauce directly to the mushroom pan? It kind of seems strange that you would spend all that time making the mushrooms nice and crispy and then simmer them for another 10 minutes. To be honest, I have never tried to cook with portobellos this way, we are just trying out the vegetarian thing at our house so I’m unfamiliar with the textures and cooking processes with these. It looks as if you maybe set the mushrooms after they’ve been seasoned with the cumin and then dumped the BBQ ingredients and simmered separately?

    Sorry I’m such a yokel. Looks great and can’t wait to try! (Beautiful photography too! I’m just browsing your sight for the photography honestly!)

    • Hi! They won’t get soggy, they will soften a bit for sure, so if you want to preserve the crispy texture, set some of them aside before adding the sauce, then add them at the end. The reason why I cooked them to be crispy first and then I smothered them in sauce was to develop flavour. If you just toss mushrooms into the sauce they wouldn’t have much flavour (similar to making caramelized onions). Enjoy!

  19. Beginning my first month going meatless and SO very happy to find this recipe and blog. Thank you! We need health and also, YUM!! One does not cancel out the other. Will be trying these this weekend!

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