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These mouthwatering Mushroom Veggie Sliders will give you an excuse to host a backyard BBQ! Tossed in a homemade chipotle BBQ sauce, this vegan pulled pork mushroom recipe makes the ultimate sliders sandwiched between fluffy slider buns with crisp red cabbage slaw and creamy mayo.
This recipe was written on March 7, 2024. It was updated with additional recipe information on April 20, 2024.
Indulge in these delicious chipotle sliders with sautéed oyster mushrooms and a homemade smoky barbecue sauce with the perfect combination of tang, sweetness, and heat. This recipe comes together in just 30 minutes so you can easily whip up a satisfying weeknight dinner. Or quickly prepare vegetarian sliders for a party, potluck, or your next group gathering!
If you don’t have an extra 20 minutes to make the DIY BBQ sauce, pick one up at the grocery store for easier prep. Simply prepare the chipotle mushrooms in less than 15 minutes, and build your vegetarian sliders. For more cookout-worthy recipes, try my black bean beet burgers, BBQ tempeh sandwich, or sweet potato burgers with green tahini.
Ingredients
Oyster Mushrooms: Look for oyster mushrooms at your local farmer’s market, Asian market, or grocery store. Alternatively, use portobello or shiitake, or skip the cooking step and swap for green jackfruit, cooked lentils, or grilled tempeh.
Oil: Choose a neutral-flavored oil like grapeseed or avocado to sauté the oyster mushrooms. Alternatively, use olive oil.
Vegan Mayonnaise: A creamy sauce that perfectly compliments the smoky flavors of the BBQ sliders.
Onion: A sweet Vidalia or yellow onion creates an aromatic caramelized flavor to the homemade chipotle BBQ sauce. Alternatively, use red onion for a milder taste.
Garlic: Mince fresh garlic cloves to add pungency the BBQ sauce. Or use store-bought pre-minced garlic.
Dijon Mustard: Smooth Dijon mustard adds tanginess and subtle spiciness to the pulled mushroom sauce. Alternatively, use spicy brown mustard for a spicier sauce or yellow mustard for a milder flavor.
Worcestershire Sauce: Adds a rich umami flavor and complexity to the chipotle BBQ sauce. Make sure to find a vegan-friendly brand.
Adobo Sauce: Use adobo sauce or the sauce from a can of chipotle peppers to give BBQ oyster mushrooms a distinctive smoky, spicy flavor.
Liquid Smoke: Hickory-flavored liquid smoke replicates the flavor of traditional barbecue, adding authenticity to the shredded mushroom chipotle sauce. Or experiment with mesquite or applewood flavors.
Molasses: Adds a rich, caramel-like sweetness to the chipotle sauce that balances the acidity of the other ingredients. Alternatively, use maple syrup or brown sugar.
Soy Sauce: Enhances the overall taste of the BBQ sauce with a salty depth of flavor. Opt for a low-sodium soy sauce to better control the saltiness of the sauce, or use tamari or coconut aminos for a gluten-free variation.
Ketchup: Adds a tangy, sweet flavor to the sauce for the BBQ mushrooms. Alternatively, use tomato sauce or tomato puree with a pinch of sugar to adjust the sweetness.
Tomato Paste: Intensifies the tomato flavor of the homemade barbecue sauce and helps thicken it.
Apple Cider Vinegar: Balances the sweetness of the molasses and ketchup, resulting in a well-rounded sauce flavor. Alternatively, use white vinegar, red wine vinegar, or balsamic vinegar.
Buns: Regular slider buns make the best soft on the inside and toasty on the outside vegan slider buns. I also love using ciabatta buns. Or choose your favorite type like whole wheat, multigrain, or a gluten-free option.
Red Cabbage: Is tossed with additional vegan mayo and carrots to create a vibrant and peppery slaw. Shred your own cabbage or purchase pre-shredded.
How to Make Mushroom Veggie Sliders
- Sauté Garlic & Onions. Heat 1 tablespoon of oil in a medium-sized saucepan over medium heat. Add the onion and garlic. Sauté for 4-6 minutes, or until the onions turn translucent.
- Add Chipotle BBQ Sauce Ingredients. Add the Dijon, Worcestershire, adobo sauce, liquid smoke, molasses, soy sauce, ketchup, tomato paste, and apple cider vinegar to the pan. Stir well to combine. Reduce the heat to medium-low. Cover the pot and cook the sauce for 20 minutes, or until thickened and a dark red color.
- Blend Sauce. Using an immersion blender, purée the mixture until it becomes a thick sauce. You can also add the mixture to a stand mixer to blend.
- Prepare Mushroom Pulled Pork. Heat 1 tablespoon of oil in a cast iron skillet over medium-high heat. Place the mushrooms onto the skillet cut-side down and sprinkle with salt. Reduce the heat to medium-low. If desired, place a second heavy skillet on top of the mushrooms, pressing down on them as they cook. Cook for 7 minutes. Remove the top skillet if using. Flip the mushrooms, place the skillet back on the mushrooms, and cook for 5 more minutes or until golden brown and tender.
- Add BBQ Sauce. Pour the BBQ sauce over the sauteéd mushrooms and stir gently until thoroughly coated. Cook uncovered for 5 minutes, or until the sauce has thickened.
- Assemble Mushroom Sliders. Lightly oil the tops of the slider buns, then sprinkle sesame seeds on top. Toast the slider buns until golden brown. Spread mayonnaise on each bun, top with red cabbage slaw, then distribute the BBQ mushrooms evenly between the sliders. Top with the other sides of the buns and serve immediately.
Recipe Pro-Tips
- Properly prepare mushrooms. Clean the mushrooms by gently wiping away dirt with a damp paper towel. Oyster mushrooms should not be rinsed under water. They absorb water like a sponge which will alter the taste and texture of the cooked mushrooms in the veggie sliders.
- Adjust BBQ sauce to taste. If you prefer a spicier sauce, increase the amount of adobo sauce, use a spicier mustard, add a pinch of chili powder, cayenne pepper, or dash of hot sauce. You can also amp up the sweetness by adding more molasses or even maple syrup.
- Toast slider buns. This adds a delicious crunch to the vegan sliders and prevents them from becoming soggy when assembled with the fillings. Improve the look and texture of basic slider buns by adding sesame seeds to the top before toasting.
- Prepare BBQ sauce in advance. For easier slider preparation, you can make the BBQ sauce ahead and store it in the refrigerator for up to a week. This will save you time on busy weeknights or when hosting events.
Serving Suggestions for Veggie Sliders
Enjoy these vegan sliders as a party appetizer alongside other finger foods, pack them for an outdoor picnic, or serve them as a main course dish paired with sides like some of our favorite recipes below.
Storage Directions
- Refrigeration: Store leftover BBQ sauce covered in an airtight container for up to 1 week. Store leftover chipotle mushrooms in an airtight container for 4-5 days.
- Freezing: Store leftover BBQ mushrooms in a freezer-safe container for 1-2 months. Store leftover BBQ sauce in a freezer-safe container up to 3 months. Thaw frozen mushrooms and frozen BBQ sauce in the refrigerator overnight before reheating.
- Reheating: Warm mushrooms in the oven at 350ºF for 10-15 minutes or in the microwave for 1-2 minutes until heated through. Heat the BBQ sauce on the stovetop over low heat. Toss the mushrooms with additional sauce to your preference and assemble sliders!
Frequently Asked Questions
Yes. After you heat the chipotle BBQ sauce mixture, transfer it to a stand mixer. Remove the steam vent from the lid of the stand mixer and cover it with a towel to prevent splattering.
Yes! Prepare the mushrooms as outlined then spread them evenly on a parchment paper-lined baking sheet and roast in an oven heated to 350°F for 20 minutes, stirring halfway through, or until golden brown and tender. Remove the mushrooms from the oven, toss with 1 cup of BBQ sauce, then return to the oven to roast for 10 more minutes. Assemble the sandwiches as directed.
More Sandwich Recipes
- Spicy Black Bean Burger with Tajín
- Vegan Carrot Chickpea Tuna Melt
- Black Bean Hemp Burgers
- Sweet Potato Falafel Sandwich
Mushroom Veggie Sliders
Ingredients
Mushroom Sliders
- 1 tablespoon avocado oil, or other neutral oil
- 1 lb fresh oyster mushrooms, each cut into large chunks
- ¼ teaspoon salt
- 1 cup chipotle BBQ sauce, recipe below, or your favorite store-bought BBQ sauce
- 4 vegan slider buns
- ¼ cup vegan mayonnaise
- 1/4 cup pickled onions , recipe below
Chipotle BBQ Sauce
- 1 tbsp avocado oil, or other neutral oil
- 1 medium vidalia or yellow onion, chopped, or about 1 cup of chopped onions
- 2 cloves garlic, minced
- 1 ½ tbsp dijon mustard
- 1 tbsp vegan worchestshire sauce
- 1 tbsp adobo sauce , or the sauce from a can of chipotle peppers
- 1 tbsp liquid smoke
- 1 ½ tbsp molasses
- 2 tbsp soy sauce, or low-sodium soy sauce
- ¼ cup ketchup
- ¼ cup tomato paste
- 2 tsp apple cider vinegar, or white vinegar
Red Cabbage Slaw
- 1 cup shredded red cabbage
- 1 carrot, shredded
- 1/4 cup thinly sliced or shredded red onion
- 1/4 cup vegan mayonnaise
- 1 tsp cane sugar
- 1 handful fresh cilantro, chopped
- salt , to taste
Quick-Pickled Onions
- 1 cup apple cider vinegar
- 2 tbsp cane sugar
- 1 tsp salt
- 1 large red onion, thinly sliced, or yellow, sweet, or vidalia onion (about 1
Instructions
Veggie Sliders
- Warm 1 tablespoon of oil in a cast iron skillet over medium-high heat.
- Place the mushrooms onto the skillet cut-side down. Sprinkle the salt over them.
- Reduce the heat to medium-low. If desired, place a second heavy skillet (or bacon press) on top of the mushrooms, pressing down on them as they cook. Cook for 10 minutes.
- Remove the top skillet, if using. Flip the mushrooms, place the skillet back on the mushrooms, and cook for 10 more minutes or until golden brown and tender.
- Pour the BBQ sauce over the mushrooms. Stir gently stir to coat. Cook uncovered for 5 minutes, or until the sauce has thickened.
- While the mushrooms simmer, toss all of the cabbage slaw ingredients together in a large mixing bowl until well combined. Season to taste with salt.
- Assemble the sandwiches: toast the slider buns until golden. Spread 1 tablespoon of mayonnaise on the inside of each bun. Layer the red cabbage slaw on top of the vegan mayo, distribute the BBQ mushrooms evenly between the sliders, and spoon pickled onion on the top of each slider. Top the sandwiches with the other sides of the buns and serve immediately.
Chipotle BBQ Sauce
- Heat oil in a medium-sized saucepan over medium heat.
- Add the onion and garlic to the pan. Sauté for 4-6 minutes, or until the onions turn translucent.
- Add the Dijon, Worcestershire, adobo sauce, liquid smoke, molasses, soy sauce, ketchup, tomato paste, and apple cider vinegar. Stir well to combine.
- Reduce the heat to medium-low. Cover the pot and cook the sauce for 20 minutes, or until thickened and a dark red color.
- Using an immersion blender, purée the mixture until it becomes a thick sauce. You can also add the mixture to a stand mixture to blend. Remove the steam vent from the lid (covering it with a towel) to prevent splattering.
- Use the BBQ sauce immediately as directed or store it covered in an airtight container in the refrigerator for up to 1 week.
Quick-Pickled Onions
- Combine the vinegar, sugar, and salt in a glass jar with a tight fitting lid. Stir well until the salt an sugar dissolve.
- Add the sliced onions and press them down gently to cover with he pickling liquid. Secure the lid and set aside on the kitchen counter to let them pickle for at least one hour before using.
- Store the onions in a tightly sealed glass jar in the refrigerator for up tot two weeks.
Notes
- Refrigeration: Store leftover BBQ sauce covered in an airtight container for up to 1 week. Store leftover chipotle mushrooms in an airtight container for 4-5 days.
- Freezing: Store leftover BBQ mushrooms in a freezer-safe container for 1-2 months. Store leftover BBQ sauce in a freezer-safe container for up to 3 months. Thaw frozen mushrooms and frozen BBQ sauce in the refrigerator overnight before reheating.
- Reheating: Warm mushrooms in the oven at 350ºF for 10-15 minutes or in the microwave for 1-2 minutes until heated through. Heat the BBQ sauce on the stovetop over low heat. Toss the mushrooms with additional sauce to your preference and assemble sliders!
- Baking Directions: The mushrooms can also be baked. Toss the mushrooms with the oil and season with salt. Spread them out on a parchment paper-lined baking sheet and roast in an oven preheated to 350°F for 20 minutes, stirring halfway through, or until golden brown and tender. Remove the mushrooms from the oven, toss with 1 cup of BBQ sauce, and return to the oven to roast for 10 more minutes. Assemble the sandwiches as directed.
- Adjust BBQ sauce to taste. If you prefer a spicier sauce, increase the amount of adobo sauce, use a spicier mustard, add a pinch of chili powder, cayenne pepper, or dash of hot sauce. You can also amp up the sweetness by adding more molasses or even maple syrup.
I love your recipes and your passion for health and I love mushrooms too!
I did want to suggest not using canola or seed oils. If you do some readin, and not in health magazines but actual studies around the chemistry of food I think you will rethink those oils. Check out nutrition facts.org or Ted Health talks. Some are show to be possibly carcinogenic.
Thanks for all your great recipes and making eating plant based so much more delightful!
I made this today for dinner. I used 4 Portobello mushrooms as I wanted to use them up. I can’ say enough how easy and incredibly delicious this is. I had some sauce left over. Not a problem, I’ll use it later this week. I couldn’t stop licking my sauce spatula. Rather than serving this on rolls I served it over a bed a green. We didn’t have any buns. Highly recommend this recipe!
Oyster mushrooms are my personal favorite mushroom varieties! I could totally eat oyster mushrooms all day long–they’re amazing on a salad, with sauteed vegetables, and of course, in a sandwich! And barbecue sauce complements everything, so why not make chipotle oyster mushrooms indeed! Hey, you’ve inspired me on a new lunch recipe!