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.

 
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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

 
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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:

  1. Mix all ingredients into a bowl and allow mushrooms to marinate for 30 minutes

  2. 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.

  3. Roast mushrooms for 45 minutes uncovered.

  4. 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!