If you’re looking for a way to shake up your barbecue menu — or simply want to serve something vegetarian that doesn’t feel like an afterthought — these BBQ pulled mushroom sliders are it. They’re smoky, savory, a little messy in the best way, and genuinely satisfying enough that no one misses the meat. Consider this your sign to stop defaulting to sad veggie burgers and start serving something everyone actually wants to eat.
The secret here is king oyster mushrooms. Their thick stems shred beautifully, mimicking the texture of pulled pork while soaking up bold flavors. After being marinated and roasted, the mushrooms get tossed in barbecue sauce and broiled until caramelized and crisp at the edges. That final blast of heat concentrates the flavor and adds just enough char to make these sliders feel barbecue-worthy.
Pile the pulled mushrooms onto soft Hawaiian rolls, layer in melty cheese, and finish with classic toppings like pickles or slaw. Whether you serve them as a party appetizer or a casual main, these sliders are proof that vegetarian barbecue can be just as crave-able as the original.
BBQ Pulled Mushroom Sliders
Ingredients
- 30 oz king oyster mushrooms about 9 large mushrooms
- ⅓ cup soy sauce
- ⅓ cup apple cider vinegar
- 1 tablespoon grated garlic about 3 cloves
- 3 teaspoons smoked paprika divided
- 2 tablespoons neutral oil
- ½ cup barbecue sauce
- 12 Hawaiian rolls
- 12 slices cheese American, provolone, or cheddar
- 3 tablespoons unsalted butter
Optional, for serving
- Pickles red onions, pepperoncini, or other pickled vegetables
- Sesame seeds
Instructions
Prepare the Mushrooms
- Wipe the mushrooms clean with a damp paper towel. Remove and discard the caps and the tough fibrous base of each stem.
- Using your thumbs, split each mushroom stem in half lengthwise, then peel and pull it apart into shreds, similar to shredding cooked chicken. Transfer to a large bowl.
Marinate and Roast
- In a small bowl, whisk together the soy sauce, apple cider vinegar, garlic, 2 teaspoons smoked paprika, and neutral oil.
- Pour the marinade over the shredded mushrooms and toss well to coat. Cover and refrigerate for 20 minutes.
- Preheat the oven to 400°F and line a large sheet pan with parchment paper.
- Spread the marinated mushrooms into an even layer and roast for 20–25 minutes, until tender.
Sauce and Broil
- Preheat the broiler. Toss the roasted mushrooms with the barbecue sauce, spread them out again, and broil for 3–5 minutes until caramelized and crisp at the edges.
- Return the oven temperature to 400°F.
Assemble the Sliders
- Melt the butter and whisk in the remaining teaspoon of smoked paprika.
- Using a serrated knife, slice the Hawaiian rolls in half horizontally, keeping them connected.
- Place the bottom half on a small sheet pan and brush with half of the paprika butter.
- Layer half of the cheese slices over the buns, then pile on the BBQ pulled mushrooms and any optional toppings. Finish with the remaining cheese.
- Place the top buns on and brush with the remaining paprika butter. Sprinkle with sesame seeds, if using.
- Bake for about 5 minutes, until the cheese is melted and the buns are toasted.
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