Hi! I hope everyone had a wonderful 4th of July, Andrew and I did a week long vacation to visit family in upstate New York and spent the 4th in Boston. It was amazing! I will be making a post dedicated to the trip later along with what we ate while we were out there. We cheated a little and ate some seafood because it’s so dang fresh out east! That’s all coming later though, on to today’s recipe, Barbecue Mushroom Sliders with Creamy Slaw.
These sliders are an amazing summer barbecue recipe. They are delicious and you can serve them for dinner or take them to a cookout as an appetizer! They are the perfect combination of flavors, both sweet and savory and the creamy coleslaw off the chain! It’s the perfect compliment to the barbecue sauce’s flavor. They’re also really sloppy so make sure to bring lots of napkins.
I know lots of vegans and vegetarians use jackfruit for barbecue sandwiches and such but jackfruit can be really difficult to find, you usually have to order it on amazon. It’s a great substitute for pulled pork because it has a similar texture, however, I feel like it’s a little too sweet when mixed with barbecue sauce, for me anyway. Here, the mushrooms work as an awesome meat substitute because they are meaty and just absorb the flavor of the sauce and the seasoning.
I also added roasted pineapple to these sliders because I love pineapple with barbecue food. I would usually grill it, but I made these during a horribly rainy week so I was forced to roast them. I also slightly tweaked my previous barbecue sauce recipe and this one is perfect! I was also able to give it both the brownish color of the barbecue sauce by adding Worchestershire Sauce to it. This sauce is sweet, a little spicy and super flavorful!
Trust me, these are so easy to make and are loaded with so much creamy, saucy flavor that even mushroom haters will like them. If you like this and other recipes from Almost Like Mom’s make sure to subscribe, comment and follow us on social media.
Until Next Time,
Jackie
Barbecue Mushroom Sliders with Creamy Coleslaw
Prep time
Cook time
Total time
Sweet and savory Barbecue Mushroom Sliders topped with the flavorful, creamy coleslaw and roasted pineapple. The perfect appetizer to take to your summer cookouts!
Author: Jackie DeSana
Recipe type: Appetizer, Dinner, Snack, Party Food
Cuisine: Vegetarian, Vegan
Serves: 10-12 sliders
Ingredients
- Baked Mushrooms and Pineapple
- 16 ounces white button mushrooms, sliced
- 2 cups pineapple, cored and cut into ½ inch triangles
- 2 tbs olive oil
- 1 tbs chili powder
- 1 tsp cayenne pepper
- 2 tsp smoked paprika
- 1 tsp each salt and pepper
- 8-10 Slider Buns
- Jackie's BBQ Sauce
- 1 cup ketchup
- ½ cup tomato paste
- ½ cup water (more to thin if necessary)
- 3 tbs apple cider vinegar
- 2 tsp cayenne pepper
- 1 tbs Sriracha
- 2 tbs Dijon mustard
- 3 tbs brown sugar
- 1 tbs maple syrup
- 2 tsp smoked paprika
- 1 tbs garlic powder
- 1 tbs onion powder
- 2 tbs Worchestershire sauce
- 1 tsp each salt and pepper
- Creamy Coleslaw
- 1 bag coleslaw mix
- ½ cup vegan mayo
- juice of 1 lemon
- 1 tbs Dijon mustard
- 2 tbs apple cider vinegar
- 1 tbs Old Bay seasoning
- 1 tsp each salt and pepper
Directions
- Preheat your oven to 350 degrees. Take two large baking sheets and spread the pineapple out on one and the sliced mushrooms on the other. Take the olive oil and spices and sprinkle it over the mushrooms and pineapple and toss until fully coated. Bake for 15 minutes at 350.
- Next, make your BBQ sauce. In a large bowl combine the ketchup, tomato paste and water and whisk together until it becomes smooth. Then add in the remaining BBQ sauce ingredients and whisk until fully incorporated. Pour the sauce into a pan and cook on low heat stirring occasionally for 15 minutes. After 15 minutes taste the sauce and adjust accordingly. For spice add more cayenne pepper or Sriacha, for tang add more vinegar and for sweetness add more sugar or syrup.
- While the sauce and the mushrooms are cooking, throw together the coleslaw. In a large bowl, place the slaw mix, mayo, vinegar, lemon juice, Dijon, Old Bay and salt and pepper and toss vigorously until the coleslaw is fully coated. It may be easier to whisk the mayo, vinegar, lemon juice and Dijon together in a small bowl and pour it over the coleslaw then add the seasoning.
- When the mushrooms and pineapple have cooked for 15 minutes, remove the pineapple from the oven. Take about ¼ cup of the BBQ sauce, pour it on the mushrooms and toss them in the sauce. Bake the mushrooms for 5 more minutes then remove them.
- Assemble the sliders by placing BBQ sauce on both buns. Put the sliced pineapple on the bottom bun and top with the mushrooms and then the coleslaw. Be sure to have a napkin on hand because these are sloppy! Enjoy!
