Vegan BBQ Chopped Mushrooms
Vegan BBQ chopped mushrooms served over slightly sweetened jalapeño grits is one of those meals that feels like a rare culinary delight. One bite and you’ll understand—the smoky mushrooms and creamy grits create a memorable, comforting combination.
The contrast of smoky, savory roasted mushrooms with creamy, spicy-sweet grits is pure magic. It’s straightforward to prepare, unexpectedly wholesome, and habit-forming. Roughly chop the mushrooms, roast them at high heat until they’re deeply browned and slightly crisp, then toss them in your favorite BBQ sauce for maximum flavor.
Vegan BBQ Chopped Mushrooms
These creamy plant-based grits get a lively lift from a touch of sugar and a generous handful of pickled jalapeños. Sweet-and-spicy pickled jalapeños work especially well here—they add brightness, a hint of tang, and the ideal zing to balance the buttery grits.
If you love sweet heat, this recipe hits the mark. The silky grits and the spicy-sweet jalapeños pair beautifully with the smoky, saucy mushrooms for a dish that’s both comforting and bold.
Quick and Easy
This meal comes together quickly—about 20 to 30 minutes from start to finish. Vegan BBQ chopped mushrooms and jalapeño grits make a satisfying main course that might even convert mushroom skeptics.
You can use either homemade or store-bought BBQ sauce. Some days I make my own; other days I rely on a good store-bought option. Either way, coat the roasted mushrooms in BBQ sauce, spoon them over the grits, and serve.
Vegan BBQ Chopped Mushrooms and Jalapeno Grits
Print Recipe
Ingredients
BBQ Chopped Mushrooms
- 1 Tablespoon Olive oil
- 20 Ounces Mushrooms, chopped
- A Few Pinches Salt and pepper
- 1/2 Cup BBQ sauce, homemade or store bought
Jalapeno Grits
- 2 Cups Water
- 1 1/4 Cup Non-dairy milk (soy or other)
- 1 Teaspoon Salt
- 1 Tablespoon Organic cane sugar
- 1 Cup Grits
- 1/4 Cup Vegan butter
- 1/3 Cup Pickled jalapeños, chopped
Instructions
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Preheat the oven to 400°F (200°C).
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Roughly chop the mushrooms and spread them on a sheet pan.
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Drizzle the mushrooms with olive oil, season with salt and pepper, and toss to coat evenly.
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Roast at 400°F for 10–15 minutes, or until the mushrooms are deeply browned and slightly crispy.
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While the mushrooms roast, prepare the grits.
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In a medium saucepan, whisk together water, non-dairy milk, salt, and sugar. Heat over medium until it reaches a gentle simmer.
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Reduce heat to low and slowly whisk in the grits, adding them gradually and whisking constantly to prevent lumps.
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Cover and simmer on low for 10–15 minutes, whisking every few minutes, until the grits are thick and creamy.
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Remove the grits from heat and stir in the vegan butter and chopped pickled jalapeños.
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Toss the finished mushrooms in the BBQ sauce until well coated.
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Serve the grits in bowls and top with the BBQ mushrooms. Enjoy.
Nutrition
