About this recipe
These vegan BBQ mushroom sliders are smoky, meaty (without the meat!), and loaded with flavor and texture. Made with shredded oyster mushrooms and served on toasted slider buns with a crunchy red cabbage slaw, they’re the kind of sandwich that disappears fast—whether it’s a weeknight dinner or a backyard get-together.
What brings it all together? My favorite smoky, tangy chipotle BBQ sauce—and yes, it’s homemade!
Why you’ll love these BBQ mushroom sliders
- Totally plant-based and packed with flavor
- Hearty texture that mimics pulled pork
- Crowd-friendly and meal-prep approved
- Customizable: gluten-free and spicy/non-spicy options
- Perfect for parties, cookouts, or a fun family dinner
Ingredient notes
- Oyster mushrooms – Pulled apart by hand for a meaty texture
- Fresh garlic – Sliced or minced
- Salt – Add once the mushrooms are browned
- Slider buns – Toasted for texture
- Red cabbage slaw – Tossed with your favorite chipotle mayo
- Homemade Chipotle BBQ Sauce – Don’t skip this part, it ties it all together!
How to cook oyster mushrooms?
Are you probably wondering how to cook oyster mushrooms? Believe me, it’s so easy, you will be hooked on them. I use oyster mushrooms for many dishes. My favorite ones are pozole ( an authentic Mexican soup) and Vegan birria tacos.
- Start by shredding the oyster mushrooms. They are very easy to shred. Pull them apart with your hands, and make them as big or thin as you like.
- Add them to a hot pan with a little vegetable or olive oil. Let them brown a bit before adding anything else.
- When most oyster mushrooms have at least one side browned, add sliced garlic and a big pinch of salt. Then, just let them brown completely. So easy, right?
Variations
- Make it gluten-free: Use gluten-free buns or serve the mushrooms with slaw in a lettuce wrap or baked potato.
- Cheesy twist: Add a slice of vegan cheddar or smoked gouda to each slider.
- Big burger energy: Use burger buns and pile high with pickles, onions, Mexican pickled jalapeños, and more sauce.
CHIPOTLE BBQ MUSHROOM SLIDERS
Ingredients
Oyster mushrooms
- 3 tablespoon vegetable oil
- 6 cups shredded oyster mushrooms
- 3 garlic cloves peeled and sliced
- Pinch of salt
Red cabbage slaw with chipotle dressing
- 3 tablespoons vegan mayonnaise
- 1 teaspoon vinegar
- 1 teaspoon chipotle powder
- Pinch of salt
- 3 cups shredded red cabbage
For the sliders
- 4 sliders or pretzel buns
- Pickles
- Cilantro
- 1 recipe Homemande Chipotle BBQ Sauce
Instructions
Shred the mushrooms:
- Using clean hands, pull the oyster mushrooms into thin strips.
Cook the mushrooms:
- Heat oil in a large skillet over medium-high heat. Add shredded mushrooms in an even layer and cook undisturbed for 4–5 minutes, or until browned on one side. Stir and continue to cook until golden all over.
- Add the sliced garlic and salt. Sauté for another 2–3 minutes until the garlic is fragrant.
- Lower the heat and pour in the chipotle BBQ sauce. Stir to coat evenly and cook for another 2–3 minutes until sticky and caramelized.
Assemble the sliders:
- Prepare the slaw by mixing the mayo, the chipotle powder, salt, and vinegar first. Add the sliced red cabbage and mix. Test for seasoning and adjust if necessary.
- Toast slider buns. Spoon BBQ mushrooms onto each bottom bun, top with slaw, and finish with the top bun. Serve hot.
Notes
- If you don’t have oyster mushrooms, use portobello, white button, or even jackfruit as a substitute.
- Toasting the buns adds texture and keeps them from getting soggy.
- Make the chipotle BBQ sauce ahead of time—it keeps in the fridge for up to a week.
- For a gluten-free option, use gluten-free buns or serve over baked sweet potatoes.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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