We are loving the pulled mushroom trend at the moment. Chewy, sticky, and satisfyingly meaty without any of the meat, this recipe is so moreish we reckon it could convince even the biggest of mushroom haters that these veggie heroes aren't so bad after all. AND they're fab for vegan BBQ guests.

The speedy nature of this recipe makes it THE perfect dish to whip up for a weeknight dinner. We've used king oyster mushrooms as their meaty texture and thick stem make perfect pork like shreds. But if you can't get your hands on this majestic fungi, you can use Portobello mushrooms instead.

Yields: 2

Prep Time: 5 mins

Process Time: 35 mins

Total Time: 40 mins


For the mushrooms
  • 6

    king oyster mushrooms

  • 2 tbsp.

    olive oil

  • 1 tsp.

    smoked paprika

  • 1/4 tsp.

    chilli powder

  • 1/2 tsp.


  • 1 tsp.

    garlic powder

  • 3 tbsp.

    BBQ sauce

To serve
  • 2

    brioche buns

  • Lettuce

  • Sliced tomato

  • Vegan mayo


  1. Preheat the oven to 190°C (220°C Fan.)
  2. Using a fork, shred the mushrooms into pieces.
  3. Spread the pulled mushrooms over a baking tray and top with olive oil, smoked paprika, chilli powder, garlic powder and salt. Using your hands, combine until the shreds of mushroom are all coated and
  4. Bake for 20 minutes, turning halfway. You're looking for the mushrooms to turn slightly golden and approximately halve in size.
  5. Remove from the oven and stir in the BBQ sauce. Return to the oven for 5 minutes or until the BBQ sauce is warmed through. Serve in brioche buns with salad and your choice of sauce (we love creamy vegan mayo).

2022-11-21T11:52:51Z dg43tfdfdgfd