Pulled Pork-Filled Portobello Caps
These show-stopping stuffed portobellos turn tender mushroom caps into edible bowls overflowing with juicy, slow-cooked pulled pork tossed in sticky barbecue sauce, sharp cheddar, quick pickled onions, and crunchy coleslaw. A Southern BBQ feast that’s naturally low-carb, gluten-free, and ready in under 40 minutes using leftover or store-bought pork.
Why You’ll Love This Recipe
Imagine the best pulled pork sandwich you’ve ever had… now imagine it without the bun and with a juicy, meaty portobello that soaks up every drop of smoky sauce. It’s pure comfort food magic: sweet-tangy BBQ pork, gooey melted cheese, bright slaw crunch, and that irresistible umami mushroom base. Perfect for game day, summer cookouts, or when you want to impress with zero effort. Even carb-lovers won’t miss the bread!
Pulled Pork-Filled Portobello Caps
Giant portobello mushrooms piled high with smoky, saucy pulled pork, melted cheddar, and tangy slaw – BBQ heaven, low-carb style!
Ingredients
- 8 very large portobello mushrooms (4–6 inches wide)
- 3½ cups prepared pulled pork (homemade or store-bought)
- ¾ cup thick barbecue sauce (plus extra for drizzling)
- 2 cups freshly shredded sharp cheddar cheese (divided)
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika & black pepper
Quick Vinegar Slaw
- 2 cups shredded cabbage or coleslaw mix
- ¼ cup apple cider vinegar
- 1 tablespoon sugar
- ½ teaspoon salt & celery seed
Quick Pickled Red Onions
- ½ red onion, very thinly sliced
- ½ cup hot water + 1 tbsp sugar + 2 tbsp apple cider vinegar + pinch salt
Instructions
- First, make your quick toppings: For pickled onions, stir hot water, sugar, vinegar, and salt until dissolved; pour over sliced onions and let sit. For slaw, toss cabbage with vinegar, sugar, salt, and celery seed – done in 2 minutes!
- Preheat oven to 400°F (205°C) and line a large baking sheet with parchment or foil. Grab your biggest portobellos – the wider, the better!
- Gently twist off stems. Using a spoon, scrape out every bit of the dark gills (this is key – they turn everything grey and add bitterness). Lightly brush both sides of each cap with olive oil and sprinkle the tops with smoked paprika and pepper.
- Place mushrooms gill-side DOWN on the baking sheet and bake 10 minutes. This forces out a surprising amount of liquid – you’ll see it pool.
- While they bake, warm your pulled pork in a skillet with the ¾ cup barbecue sauce until hot and sticky. Taste and add more sauce if you like it extra saucy.
- Remove mushrooms from oven. Carefully flip them over – pour off the liquid that collected on the sheet. Pat the insides completely dry with paper towels. Your mushroom “bowls” are now ready!
- Sprinkle 2–3 tablespoons of shredded cheddar in the bottom of each cap – this creates a cheesy barrier so the pork doesn’t make the mushroom soggy.
- Pile a generous ⅓–½ cup of the saucy pulled pork on top of the cheese, pressing lightly so it stays put. Really mound it high – these are meant to be overflowing!
- Top each with another 2–3 tablespoons of cheddar. Bake 10–12 minutes until cheese is fully melted, then switch to BROIL for 2–3 minutes until the pork edges crisp and cheese is golden-brown and bubbly (watch closely!).
- Let rest 8 minutes (they’re nuclear inside). Top with a big forkful of crunchy vinegar slaw, a tangle of pickled red onions, an extra drizzle of barbecue sauce, and serve with forks and lots of napkins – prepare for pure silence followed by groans of happiness!
Notes
Only ~7–9g net carbs per giant cap (perfect for keto!). Can be assembled through step 8 up to 24 hours ahead – cover and refrigerate, then bake when ready. Leftover filling makes killer nachos!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1105Total Fat 74gSaturated Fat 35gUnsaturated Fat 39gCholesterol 319mgSodium 1222mgCarbohydrates 23gFiber 5gSugar 13gProtein 89g
The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
- Choose the biggest portobellos you can find (4–6 inches wide) – they shrink slightly.
- Scrape out the dark gills completely – prevents muddy color and gives more room for pork.
- Pre-bake the caps gill-side down first; this releases tons of liquid so your filling stays saucy, not soupy.
- Warm the pulled pork with extra sauce before stuffing – cold pork cools the whole dish.
- Use thick, bakery-style barbecue sauce for best cling.
- Broil the last 2–3 minutes for epic cheese bubbles and crispy pork edges.
- The quick slaw can be made 2 days ahead – it gets even better.
Ingredients Notes
- Portobello mushrooms – the “bun” – meaty, sturdy, and absorb sauce like a dream.
- Pulled pork – homemade, leftover, or good-quality store-bought (Jack’s, Lloyd’s, etc.).
- Barbecue sauce – use your favorite; sweet Kansas City style works beautifully.
- Sharp cheddar – melts perfectly and cuts through the richness.
- Quick vinegar slaw – provides essential crunch and acidity (no mayo = stays crisp).
- Pickled red onions – 5-minute bright pop that makes it restaurant-level.
Variations and Substitutions
- Chicken or jackfruit: Use BBQ pulled chicken or jackfruit for a different protein.
- Spicy: Mix diced pickled jalapeños into the pork or use spicy BBQ sauce.
- Loaded baked potato style: Skip slaw, top with sour cream, bacon, and chives.
- Korean BBQ twist: Use gochujang sauce + kimchi + sesame seeds.
- Cheese options: Smoked gouda, pepper jack, or dairy-free cheese all work.
- Mini sliders: Use cremini mushrooms and serve as passed appetizers.
Storage Options
- Fridge: Store stuffed (without slaw) in airtight container up to 3 days.
- Reheat: 375°F oven 12–15 minutes or air-fryer 360°F for 8–10 minutes. Add fresh slaw after reheating.
- Freezer: Freeze fully baked (no slaw) up to 2 months. Reheat from frozen 20–25 min at 375°F.
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