---
title: BBQ Bacon & Portobello Sandos
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/bbq-bacon-and-portobello-sandos-69727ca5b09ac649a60ca713
servings: 2
prep_time: 10 minutes
cook_time: 15 minutes
time_required: 25 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
tags:
  - Veggie
rating: 4.0
rating_count: 320
source_chef: Avram Salzmann
review_highlights:
  - theme: Flavor
    text: Many enjoyed the BBQ mushrooms, but some found the slaw flavor confusing. Consider adjusting ginger to taste.
  - theme: Texture
    text: Some found the sliced mushrooms too small; keeping them whole might improve sandwich structure.
image: "https://images.recipes.furrysalamander.com/Sandwich%20Recipes/bbq-bacon-portobello-sandos.avif"
---
Adjust oven rack to top position and preheat to 425°F. Wash and dry produce.

Toss @potatoes{2%medium} on a #baking sheet{} with a large drizzle of @olive oil{2%tbsp}, @salt{1%pinch}, and @black pepper{1%pinch}. Roast on top rack until browned and tender ~{20%minutes}.

Meanwhile, halve @blood orange{1%fruit} and squeeze juice into a #large bowl{}. Peel and mince or grate @ginger{1%inch}. Reserve @bbq sauce{1%tbsp} in a #small bowl{}.

To bowl with orange juice, add @scallions{2%stalks} greens, @red cabbage and carrot mix{1%bag}, half the @sour cream{2%tbsp}, @sugar{½%tsp}, salt, pepper, and ginger. Toss to combine.

To bowl with reserved bbq sauce, stir in remaining sour cream.

While potatoes roast, melt @butter{2%tbsp} in a #large pan{} over medium heat. Add @bacon{4%strips} and cook until crispy. Remove bacon and set aside. Sauté @portobello mushrooms{4%caps} in remaining bbq sauce and @veggie stock concentrate{1%unit} until tender ~{5%minutes}. Toast @brioche buns{2%buns} on baking sheet ~{3%minutes}.

Divide toasted buns, roasted potatoes, and remaining slaw between plates. Fill buns with mushrooms, bacon, slaw, and @crispy fried onions{1%packet}. Serve with bbq sour cream on the side for dipping.