BBQ Pulled Mushroom Sandwiches

Name: BBQ Pulled Mushroom Sandwiches with Creamy Coleslaw, Pickle & Cheesy Potato Wedges
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 4 ounce Coleslaw Mix; 2 tablespoon Mayonnaise; 8 tablespoon BBQ Sauce; 1.5 ounce Buttermilk Ranch Dressing; 5 teaspoon White Wine Vinegar; 1 tablespoon Fry Seasoning; 2 unit Demi-Baguette; 1 unit Sliced Dill Pickle; 1 unit Plant-Based Pulled Mushrooms; ½ cup Cheddar Cheese; 12 ounce Potatoes; Salt; Pepper; Cooking Oil; Sugar

with Creamy Coleslaw, Pickle & Cheesy Potato Wedges

Recipe Development TeamPublished on September 29, 2025

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Made from shiitakes, these plant-based pulled mushrooms have a meaty texture and irresistible umami flavor—ideal for a vegetarian pulled pork–style sando! You'll pile the sweet-smoky BBQ sauce–glazed mushrooms into a toasty baguette with creamy slaw and tangy pickles. Indulge yourself with a side of cheesy roasted potato wedges and ranch for dipping!

Tags:

Veggie

•Easy Prep

•New

Allergens:

Eggs

•Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

4 ounce

Coleslaw Mix

2 tablespoon

Mayonnaise

(Contains: Eggs)

8 tablespoon

BBQ Sauce

1.5 ounce

Buttermilk Ranch Dressing

(Contains: Eggs, Milk)

5 teaspoon

White Wine Vinegar

1 tablespoon

Fry Seasoning

2 unit

Demi-Baguette

(Contains: Soy, Wheat)

1 unit

Sliced Dill Pickle

1 unit

Plant-Based Pulled Mushrooms

(Contains: Soy)

½ cup

Cheddar Cheese

(Contains: Milk)

12 ounce

Potatoes

Not included in your delivery

Salt

Pepper

Cooking Oil

Sugar

Nutrition Values

/ per serving

Calories1170 kcal

Fat56 g

Saturated Fat20 g

Carbohydrate116 g

Sugar31 g

Dietary Fiber17 g

Protein24 g

Cholesterol65 mg

Sodium2280 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Medium Bowl

•Medium Pot

•Aluminum Foil

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Roughly chop pulled mushrooms lengthwise.

• Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• While potatoes roast, in a medium bowl, combine coleslaw mix, mayonnaise, half the vinegar, ½ tsp sugar, salt, and pepper (all the vinegar and 1 tsp sugar for 4 servings). 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, 3-5 minutes. Stir in BBQ sauce and 2 TBSP water (4 TBSP for 4 servings). Remove from heat. • While mushrooms cook, halve and toast baguettes.

• Once potatoes have roasted 20-25 minutes, remove sheet from oven. Carefully sprinkle potatoes with cheddar. Return to top rack and roast until cheese melts, 1-2 minutes. • Keep covered with aluminum foil until ready to serve.

• Fill baguettes with BBQ pulled mushrooms, coleslaw, and as much sliced pickle as you like. • Divide sandwiches and cheesy potato wedges between plates. Serve with ranch dressing for dipping and any remaining sliced pickle on the side.