---
title: BBQ Pulled Mushroom Sandwiches
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/bbq-pulled-mushroom-sandwiches-68da737b0a8c94ff52b84bc8
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Eggs
  - Milk
  - Soy
  - Wheat
tags:
  - Veggie
  - Easy Prep
  - New
  - Sandwiches
rating: 0.0
rating_count: 0
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many enjoyed the BBQ pulled mushrooms, finding them a tasty vegetarian alternative to pulled pork
  - theme: Texture
    text: The pulled mushrooms had a meaty, spongey texture that surprised and delighted many diners
image: "https://images.recipes.furrysalamander.com/Sandwich%20Recipes/bbq-pulled-mushroom-sandwiches.avif"
---
Preheat oven to 425°F. Wash and dry produce. Cut @potatoes{2%large} into ½-inch-thick wedges. Roughly chop @plant-based pulled mushrooms{6%oz} lengthwise.

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

While potatoes roast, in a #medium bowl{}, combine @coleslaw mix{2%cups}, @mayonnaise{2%tbsp}, half the @white wine vinegar{1%tbsp}, ½ tsp @sugar{1%tsp}, salt, and pepper. Toss to combine.

Heat a drizzle of oil in a #medium pot{} over medium-high heat. Add mushrooms and cook, stirring occasionally, until warmed through ~{3%minutes}. Stir in @bbq sauce{3%tbsp} and 2 tbsp @water{2%tbsp}. Remove from heat. While mushrooms cook, halve and toast @demi-baguette{1%loaves}.

Once potatoes have roasted ~{20%minutes}, remove sheet from oven. Carefully sprinkle potatoes with @cheddar cheese{½%cup}. Return to top rack and roast until cheese melts ~{1%minute}. Keep covered with #aluminum foil{} until ready to serve.

Fill baguettes with BBQ pulled mushrooms, coleslaw, and as much @sliced dill pickle{6%slices} as you like. Divide sandwiches and cheesy potato wedges between plates. Serve with @buttermilk ranch dressing{3%tbsp} for dipping and any remaining pickles on the side.