I lived in the mid-south for awhile and oh boy – they LOVE their BBQ! I became a fan of the BBQ myself! Now, I’ll be honest, it wasn’t the meat that attracted me to the BBQ. It was the sauce. It was the spices. It was the flavor. I have tried to re-create and make a delicious plant-based, allergy-free BBQ dish. Well folks, I think I have succeeded. Portobello mushrooms are the perfect vehicle for many dishes because they act like a large sponge soaking up flavors. Of course it makes perfect sense to have these mushrooms soak up some deliciously spicy BBQ sauce, doesn’t it? It might seem strange to see pumpkin as an ingredient in this sauce, but it works! Not only does it amp up the betacarotene and fiber in this dish, but it adds the right texture and a bit of sweetness. A word on the ancho chile powder: I like to use 1/4 – 1/2 teaspoon to give good flavor and a bit of a kick, but if you really like spicy, then I recommend 3/4 – 1 full teaspoon. I think these BBQ portobellos are quite wonderful served alongside a rustic cauliflower mash, but it you want to serve them with mashed potatoes go right ahead. They are delicious either way! Can you say ‘finger lickin good‘?
3-4 large portobello mushrooms
1/2 cup vegetable stock
1/4 cup apple juice concentrate
1/2 cup pumpkin puree
1 tablespoon coconut aminos
1 tablespoon apple cider vinegar
1/4 – 1 teaspoon ancho chili powder (depending on how spicy you like it)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Clean mushrooms and remove stems. Cut into 1-inch strips. Combine vegetable stock, water, apple juice concentrate, pumpkin puree, coconut aminos, apple cider vinegar, chili powder, garlic powder, and black pepper in a blender. Process until smooth, then transfer mixture to a non-stick skillet and heat until bubbly. Add mushroom strips, turning to coat evenly with sauce. Cover and cook over medium heat, turning occasionally, until mushrooms are tender, about 10 minutes. Serve immediately.