Chipotle Pulled Portobello Sandwiches with Feta Cilantro Topping

By DeliciouslyDished

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Ingredients

• Chipotle BBQ Sauce
• 1/2 cup of ketchup
• 1/2 cup of apple cider vinegar
• 1 chipotle pepper in adobo sauce (canned) – more if you like extra heat
• 1 tablespoon of chipotle adobo sauce (from the same can)
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• 2 tablespoons of brown sugar
• 1/4 cup of water
• Mushroom Prep
• 5 portobello mushrooms, thinly sliced
• Around 8 brown mushrooms, thinly sliced
• Canola oil
• Feta Cilantro Topping
• Handful of fresh cilantro, chopped
• Handful of fresh parsley, chopped
• 1/3 cup of feta (cow or goat work)
• 2 shallots, finely chopped
• Drizzle of olive oil
• 2 teaspoons of white wine vinegar
• Salt and pepper to season
• Also
• 5 pretzel buns or any bun of your preference
• Mayo (optional)

Details

Adapted from theartfuldesperado.com

Preparation

Step 1

1. Start by sauteéing in high heat all the sliced mushrooms in a pan with canola oil. Make sure the pan is big enough so they aren’t crowded and they brown nicely, otherwise they’ll get all soggy.
3. Once your mushrooms are nice and crispy, add the paprika and cumin and cook for a couple minutes until they get nice and fragrant (make sure not to burn them). Add all other ingredients for the BBQ sauce, stir and let simmer for about 10-15 min, until it gets nice and sticky. Set aside when ready.
4. In a small bowl, mix all the topping ingredients, adjust seasoning. Topping needs to be on the acidic side of things, so if needed, add extra white wine vinegar.
5. Heat up yo buns (oh you like that, don’t you). Spread some mayo on them if you want, if not, simply scoop the hot BBQ pulled mushroom mix into the buns, add feta cilantro topping and dig in!

*Note: if the sauce gets too dry, add a teeny bit of water and ketchup and heat up before serving.