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Pulled "Ports"

Sweet, Smoky, Spicy

By: Pam Smith, RDN

My virtual Flavor Kitchen is filled with countless delicious and nutritious mushroom dishes you can make in your own kitchen. (Go to my Instagram profile to find more mushroom recipes and dish inspiration).

Want to get the flavors that make this meal magical? They’re all available at!

Pulled "Ports"


  • 3 (450g) Portobello Mushrooms, about 1 lb.

  • 1 tablespoon extra virgin olive oil

  • 1/2 cup sweet or red onion diced, about 1/2 a medium onion

  • 2 cloves garlic, minced

  • 1 tablespoon P.S. Flavor!™ Smoky Southern seasoning

  • 1 teaspoon P.S. Flavor!™ Creole Kitchen seasoning

  • 1/2 cup homemade or favorite brand of BBQ sauce

  • 6 slider style buns, bao buns, mini-tostadas (or 12 baked “scoops”)

Serve With (optional)

  • Apple and Pepper Slaw, recipe follow

  • More BBQ Sauce


  1. Preheat oven to 425º F, place oven rack in the center of the oven.

  2. Remove the stems of the portabella and set aside for broth or to be pulled. Turn the mushroom caps, bottoms up, on a work surface. Using a small metal spoon, gently scrape out the "gills" on the underside of the mushroom. Reserve the gills.

  3. Place the mushroom caps, bottoms up, on the sheet pan and roast for 20-25 minutes, or until you no longer see moisture in caps.

  4. While the mushrooms are roasting, add the oil to a saute pan and heat until it shimmers. Turn the heat to low to medium-low and add the onion and cook, stirring occasionally until tender, about 5-7 minutes. Add the garlic and Smokey Southern seasoning and saute for 30 more seconds.

  5. Slice the stems, removing the smallest amount possible at the base to remove the tough edge. Use two forks to "pull" the mushroom stems, separating pieces with your fingers if needed until they are shredded. Set aside in a medium bowl.

  6. Remove the portabellas from the oven and once cool enough to handle, using two forks again, shred the mushrooms, separating larger pieces with your fingers if needed until they are shredded. Add them to the shredded stems.

  7. To the sauteed onions, add all the shredded mushrooms and BBQ sauce. Cook on medium-low for about five minutes to warm through, stirring occasionally. Put the lid on to keep warm until ready to serve.

  8. Serve on warmed buns, bao buns, tortillas or scoops, stuffed into a sweet potato or cooled slightly in sturdy lettuce wraps. Top with slaw or pickles and serve with anything that you love with BBQ!

  9. Store remainder in a lidded container in the refrigerator for up to three days or in the freezer for up to two weeks. Thaw in the fridge overnight and gently reheat on the stove-top.

Apple Pepper Slaw


  • 2 granny smith or gala apples, thinly sliced into matchsticks (about 2 cups)

  • 1 red pepper, thinly sliced

  • 1 yellow pepper, thinly sliced

  • 1 small mild jalapeño, stemmed, seeded and minced

  • 1/4 cup cilantro leaves

  • 1/2 cup white balsamic or rice wine vinegar

  • Juice from one lime

  • 1 tablespoon honey

  • 2 tablespoons P.S. Flavor!™ Citrus Spice seasoning

  • 1 teaspoon P.S. Flavor!™ Creole Kitchen seasoning

  • 2 tablespoons extra virgin olive oil


  1. To a large bowl, add the apple, peppers and cilantro leaves.

  2. In a medium bowl, whisk together the vinegar, lime juice, honey and seasonings. Drizzle in the olive oil while whisking to emulsify, then pour the dressing over the apple mixture and gently toss to coat. Set aside until ready to serve.

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