BBQ Stuffed Portobello from

Remember that Spicy Pulled Pork Stuffed Sweet Potato I raved about a while back? Well, I made her a favorite cousin with this BBQ Stuffed Portobello Mushrooms recipe I whipped up.


I’ve been really trying to cut back on my bread as much as possible – well, except for cake and cookies, but we won’t go there at the moment – so this recipe for stuffing the BBQ into or really onto a large portobello mushrooms is really perfection. The heartiness of the portobello is really, really filling and is amazing with the flavors of the spicy pulled pork. I really didn’t miss the bread a single bit.

BBQ Stuffed Portobello from

These only take a few minutes to make. The slow cooker does all of the work making the spicy pulled pork and then it just takes a few minutes to soften the portobello on the stove. Then, I like to pile the portobello high with BBQ and toss on some Monterey Jack cheese for good measure. Quick, easy, filling, and oh so satisfying. It’s a keeper for sure.

And you know what I did after all of the dishes were washed and cleared away? I dove into a piece of this.

Yep, I’m so glad I’m cutting back on my bread.

Here’s the recipe for my BBQ Stuffed Portobellos Mushrooms. I think you’ll love it.

BBQ Stuffed Portobello Recipe

No ratings yet
BBQ Stuffed Portobellos make a simple, hearty and filling meal.
Prep Time: 10 minutes
Cook Time: 4 hours 10 minutes
Total Time: 4 hours 20 minutes
Servings: 8


Slow Cooker Spicy Pulled Pork

  • 1 3-5 pound pork butt, bone-in
  • 1 BBQ sauce
  • 1-2 teaspoons Siracha Sauce, depending on the amount of spice you like

BBQ Stuffed Portobellos

  • olive oil
  • 4-6 large portobellos, cleaned
  • kosher salt
  • ground black pepper
  • 8 ounces monterey jack cheese


Slow Cooker Spicy Pulled Pork

  • Add pork butt into the insert of a slow cooker. Pour in your BBQ sauce. Add Sirachi sauce to your taste, about 1-2 teaspoons. Cook on high for 4 hours or low for 8-10, until the pork falls apart when pulled with a fork.

BBQ Stuffed Portobellos

  • Drizzle olive oil into a large skillet over medium heat. Place portobello mushrooms gill side down into the skillet and cook for about 3-5 minutes. Flip over and cook another 3-5 minutes. Using a pair of tongs or a large spoon, place spicy pulled pork on top of the gill side of the portobello mushroom. Sprinkle with cheese.
  • Cover the skillet with a lid for about a minute to lightly melt the cheese. Remove the lid and sprinkle portobellos with salt and pepper. Serve warm.


Calories: 553kcal | Carbohydrates: 3g | Protein: 67g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 215mg | Sodium: 424mg | Potassium: 1260mg | Fiber: 1g | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 0.5mg | Calcium: 326mg | Iron: 4.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy and Happy Tuesday!
Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review


  1. This looks great! I love how easy and few ingredients it uses 🙂 Mushrooms – may be the perfect substitute for bread?!

  2. How awesome is this. I absolutely adore this idea! We make pulled pork all the time but I need to stuff it in a mushroom…yes!

  3. Oh my!!! This is pure genius! I have to try this before BBQ weather is up…thanks for sharing such a wonderful recipe!


  4. Hello!!! What a great idea! Savory and delicious. Perfect for the cooler weather we’re having!!