Who says carnivores have all the fun? Dripping with barbecue sauce, this meatless sandwich substitutes pulled pork for portobello mushrooms, then tops it all off with feta and cilantro. A pretzel bun makes this picnic-bench treat all the more enticing. Don’t forget the napkins.
INGREDIENTS
For the 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
For the Filling:
– 5 portobello mushrooms, thinly sliced
– Around 8 brown mushrooms, thinly sliced
– Canola oil
For the 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
For the Base:
– 5 pretzel buns or any bun of your preference
– Mayo (optional)
Visit The Artful Desperado for preparation instructions.