Flavor bomb! I follow @erinireland on Instagram and she made a video of making these bad boys and I knew it was a must try! She got the recipe from @bosh.tv and I started following them as well because their recipes all look delicious. They make short little recipe videos that leave you drooling and this was right up my alley!

It drives Josh crazy when I go to one of our nice date night spots and order the Pork Belly buns without pork belly… but I mean the steamed bun and hoisin is the best part! These reminded me a lot of that because of the hoisin and cucumber combo and it’s one of my favorite flavors. They’re sticky, saucy, and so flavorful that after one you feel satisfied. They’re like the Asian sloppy Joe’s!

I used the recipe from bosh.tv except I omitted most of the oil and they still turned out great. I also underestimated the shrinkage of portobellos so I would use more next time because 5 only made enough for 2 sandwiches so they got over-sauced. Because of that I didn’t add all of the sauce and they still weren’t getting as sticky as I wanted so I added in a little cornstarch to thicken it up and it was amazing! I served mine without the vegan mayo and just did red onion and cucumber on a toasted ciabatta bun, but for a less messy version you should use a soft bun. These will definitely be something I make again very soon because it’s only a few ingredients and they taste like you worked on them all day long. Thanks @bosh.tv!

BBQ Hoisin Pulled Portobello Sandwiches

Serves 4

8-10 portobello caps, depending on size

1/2 cup bbq sauce (I used Organic Brown Sugar BBQ sauce from TJ’s)

1/4 cup Hoisin sauce

4 green onions, diced

1 tsp garlic minced

1 tbsp low sodium soy

Spray of evoo

Salt and pepper to taste

1 tsp cornstarch if needed

2 Persian cucumbers, sliced thin

1/2 red onion, sliced thin

4 buns of your choice

1. Preheat oven to 400* and clean portobellos.

2. Use a fork to “pull” portobellos into shredded pieces.

3. Add them to a parchment lined sheet and I sprayed mine with a tiny bit of evoo and salt and pepper to taste. Bake for 10-15 minutes until tender and starting to get crisp.

4. While they’re baking, start sautéing the green onion with a spray of evoo and garlic until fragrant.

5. I mixed my bbq, Hoisin, and soy sauce together in my measuring cup and gave it a stir.

6. Add the mushrooms to your green onions and combine, then add sauce and let simmer for a few minutes until thick.

7. If it isn’t getting thick enough, add cornstarch and combine until thick.

8. Serve on a bun with cucumbers and red onion and yummmmm!