Smoky Barbecue Pulled Mushroom Sliders

Name: Smoky Barbecue Pulled Mushroom Sliders
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12
Cuisine: American
Ingredients: 3 lb Oyster Mushrooms; 1/4 cup Olive Oil; 1 1/2 tsp Kosher Salt; 1/2 tsp Black Pepper; 1 cup Ketchup; 1/3 cup Apple Cider Vinegar; 1/4 cup Pure Maple Syrup; 2 tbsp Dijon Mustard; 1 tbsp Soy Sauce; 2 tsp Smoked Paprika; 1 tsp Ground Cumin; 1/2 tsp Chipotle Chile Powder; 4 cups Green Cabbage Thinly Sliced; 1 cup Carrots Grated; 1/2 cup Mayonnaise; 24 pieces Slider Rolls; 48 pieces Dill Pickle Chips

Platter of barbecue pulled mushroom sliders with slaw and pickles

Katie Wilson

Published: July 27, 2026

Categories: Parties & Events, U.S., Vegetables, Vegetarian

Tags: Summer, Vegetarian, Mushrooms, Sliders, Potluck, Barbecue, Crowd-Pleasing

Pulled Mushroom Sliders

Roasted oyster mushrooms are tossed in a tangy, smoky barbecue sauce and piled onto soft slider rolls with crisp cabbage slaw. This substantial vegetarian main travels well to a neighborhood potluck and serves a crowd without requiring a grill.

Prep Time:30 minCook Time:35 minTotal Time:65 minServings:12Difficulty:Easy

Oyster mushrooms are especially well suited to a meatless pulled filling because their broad caps and tender stems tear into substantial strands. Roasting them on two hot sheet pans drives off excess moisture and browns the edges, giving the finished sliders a pleasantly chewy bite.

The barbecue sauce balances tomato, cider vinegar, maple syrup, mustard, smoked paprika, and a small amount of chipotle. It is tangy enough to stay lively beneath the rolls and slaw, with moderate heat that works for a mixed-age neighborhood gathering.

A simple cabbage and carrot slaw provides the cool crunch these rich sliders need. Dress it shortly before serving so it remains crisp, or transport the vegetables and dressing separately and combine them when the potluck table is being set.

Keep the sauced mushrooms warm in a covered casserole or slow cooker on low, then let guests build their own sliders. Setting the rolls, filling, slaw, and pickles in separate trays prevents soggy bread and makes the vegetarian main easy to identify.

Nutrition (per serving)

Calories:390 kcal

Protein:10 g

Carbs:57 g

Fat:14 g

Directions

1

Heat the oven to 425°F and line two large rimmed sheet pans with parchment paper.
2

Tear the oyster mushrooms lengthwise into thick, uneven strands, keeping small caps whole so the filling has a mix of textures.
3

Divide the mushrooms between the prepared pans, toss with the olive oil, 1 teaspoon salt, and black pepper, then spread them in single layers.
4

Roast for 20 to 25 minutes, switching the pans between racks halfway through, until the mushrooms have released their moisture and the edges are deeply browned.
5

Meanwhile, combine the ketchup, cider vinegar, maple syrup, Dijon mustard, soy sauce, smoked paprika, cumin, and chipotle powder in a wide skillet and simmer over medium-low heat for 8 minutes.
6

Add the roasted mushrooms to the skillet, toss thoroughly with the sauce, and cook for 3 to 5 minutes until glossy and thick enough to mound on a roll.
7

Whisk the mayonnaise with 2 tablespoons cider vinegar and the remaining 1/2 teaspoon salt in a large bowl, then fold in the cabbage and carrots until evenly coated.
8

Split the slider rolls and fill each with pulled mushrooms, a small mound of slaw, and two pickle chips; arrange on a platter and serve while the filling is warm.

Ingredients

Oyster Mushrooms:3 lb
Olive Oil:1/4 cup
Kosher Salt:1 1/2 tsp
Black Pepper:1/2 tsp
Ketchup:1 cup
Apple Cider Vinegar:1/3 cup
Pure Maple Syrup:1/4 cup
Dijon Mustard:2 tbsp
Soy Sauce:1 tbsp
Smoked Paprika:2 tsp
Ground Cumin:1 tsp
Chipotle Chile Powder:1/2 tsp
Green Cabbage Thinly Sliced:4 cups
Carrots Grated:1 cup
Mayonnaise:1/2 cup
Slider Rolls:24 pieces
Dill Pickle Chips:48 pieces

Tips & Notes

Roast the mushrooms up to one day ahead, refrigerate them, and reheat them gently in the barbecue sauce before serving.
For a fully vegan platter, use vegan mayonnaise and slider rolls made without dairy or eggs.
For transport, pack the warm filling, chilled slaw, rolls, and pickles separately and assemble at the serving table.