Recipes with a Cause: Vegan Mushroom BBQ
Summer is officially here! Although we can’t gather yet, back patios and backyards can still get their household BBQ on. This week we have a delicious recipe from our friend Carrington, that substitutes the “meat” of the BBQ with one of the healthiest, and most versatile veggies, mushrooms!
Carrington owns Parts Homegrown, a vegan food & lifestyle brand. She covers everything from southern style vegan recipes to houseplants to yoga. Other than that, she’s just a cowgirl trying to take over the world one yeehaw at a time.
Follow Carrington on Instagram for more vegan food, plant tips, and yoga flows.
I like this recipe because it brings the tropics to the backyard country BBQ. You get a perfect balance of smokiness and sweetness. Also, this is a great way to show people how mushrooms can be transformed in a fun way!
xo Carrington
Pineapple BBQ Mushrooms
INGREDIENTS:
2 pounds of sliced, washed baby portabella mushrooms (any mushrooms will work, however)
1 cup of bbq sauce
⅓ cup of diced pineapple
⅓ cup of pineapple juice
3 tablespoons of vegan Worcestershire sauce
3 tablespoons of liquid smoke
1 teaspoon of salt
1 teaspoon of pepper
DIRECTIONS:
Mix all ingredients into a bowl and allow mushrooms to marinate for 30 minutes
Preheat the oven to 425F and transfer the mushrooms onto either a baking sheet or cast-iron skillet. Don’t pour remaining sauce on top, reserve it for later.
Roast mushrooms for 45 minutes uncovered.
Once done, you can serve alongside a bed of rice & pour remaining sauce on top!
Additional notes:
Serving size: 2
For fun, you can serve this up in a self-made pineapple bowl just by slicing it longways and gutting it!