BBQ Mushroom Buns


BBQ Mushroom Buns

  • Prep Time 10m
  • Cook Time 20m
  • Servings 4


  •  250 g chestnut mushrooms
  •  125 g shiitake mushrooms
  •  150 g portobello mushrooms
  •  1 1/2 Tbsp vegetable oil
  •  1/4 cup BBQ sauce
  •  1 tsp ground cumin
  •  1 tsp smoked paprika
  •  1 tsp chopped fresh rosemary
  •  Salt, to taste
  •  Pepper, to taste
  •  4 seeded rolls, scored down the middle
  •  4 leaves lettuce, shredded
  •  1/2 red onion, finely chopped
  •  1 red chilli, seeded and sliced
  •  1 small handful coriander


  • Preheat the oven to 190°C and line a baking tray with greaseproof paper.
  • Set aside 6 chestnut mushrooms and thinly slice the remaining ones and all the shiitakes.
  • Warm 1/2 tablespoonful of oil in a frying pan over medium heat. Add the whole chestnut and the portobello mushrooms. Cover with greaseproof paper and put a saucepan half-filled with water on top. Cook for 5 minutes on each side, until juicy.
  • Thickly slice the portobellos and transfer all the cooked mushrooms to a bowl. Toss in 2 tablespoonsful of BBQ sauce.
  • Warm another 1/2 tablespoonful of oil and add the sliced shiitake and chestnut mushrooms. Sauté for 1 to 2 minutes then stir and continue to cook for 2 to 3 more minutes on each side, until crispy.
  • Add to the bowl with the other mushrooms and toss.
  • Tip onto the baking sheet and bake for 8 to 10 minutes. Remove from the oven and set aside.
  • Heat the remaining oil and stir-fry the cumin, paprika, and rosemary for 30 seconds. Add the mushrooms, tossing to coat. Season with salt and pepper.
  • Warm the rolls in the oven for a few minutes then fill with the lettuce and mushrooms.
  • Finish with a sprinkling of onion, chilli and coriander. Serve with the remaining BBQ sauce.

Recipe Adapted From The Little Blog of Vegan