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Portobello Mushroom BBQ with Sweet Potato Fries and Pickled Red Onions

Portobello Mushroom BBQ with Sweet Potato Fries and Pickled Red Onions

There are a lot of meal delivery services out there, but Purple Carrot is our favorite—not only are all the recipes plant-based, but they’re delicious too! We’re sharing one of their kid-friendly sandwich recipes below.

Portobello Mushroom BBQ with Sweet Potato Fries and Pickled Red Onions


  • 8 oz sweet potatoes
  • Parchment paper
  • 4 T extra virgin olive oil
  • 2 t cornstarch
  • 10 oz Portobello mushroom caps
  • ¼ t smoked paprika
  • Salt & pepper
  • Garlic
  • ¼ cup ketchup
  • 1 T cider vinegar
  • 2 t turbinado sugar
  • 1 onion
  • ½ cup rice vinegar
  • 2 buns


Bake the fries

  • Heat the oven to 425°F. Scrub the potatoes and trim away any dark spots; halve them lengthwise and cut each half into 1/4-inch sticks. Line a large rimmed baking sheet with parchment paper and coat with 1 tablespoon oil. Put the fries in a plastic bag or bowl with the cornstarch and toss to coat. Add 1 tablespoon oil and toss to coat again. Spread the fries out in a single layer on the pan. Roast until they brown and sizzle, 20 to 25 minutes; turn and continue roasting until the other side is golden, 5 to 10 minutes more. Remove the pan from the oven and immediately salt the fries.

Prepare the mushrooms

  • Meanwhile, wipe the mushrooms with a damp towel; cut the caps into 1/4-inch slices and put them on another rimmed baking sheet. Drizzle the mushrooms with 1 tablespoon oil and sprinkle with the smoked paprika, salt, and pepper; toss to coat and spread them out in a single layer on the pan. Roast, stirring once, until they’re slightly browned, 7 to 10 minutes.

Make the sauce

  • Chop the garlic. Put 1 tablespoon olive oil in a large skillet over medium-high heat. When it’s hot, add the garlic and cook until it’s fragrant, about a minute. Add the ketchup and cook, stirring constantly, for 30 seconds. Add the cider vinegar, sugar, and a pinch each of salt and pepper. Turn the heat down to low and cook, stirring occasionally, until the sauce is slightly thickened, 3 or 4 minutes. Trim and peel the onion; slice it into 1/4-inch rounds.

Pickle the onions

  • Put a small saucepan over medium heat. Add the onions, rice vinegar, a large pinch of salt, and 1 cup water and bring it to a boil; remove the pan from the heat.

Cook the mushrooms

  • Add the mushrooms to the sauce and toss well to coat. To serve, heap the barbecued mushrooms onto the buns and top with the pickled onions; pass the sweet potato fries alongside.
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