Vegetarian pulled mushroom quesadilla

This recipe is a great way to entertain friends and family outdoors and put your BBQ to great use, while still being budget friendly. This is also a plant-based recipe which just goes to show that your grill isn’t just for meat.


  1. Start with pre-heating your BBQ to 400 degrees.
  2. Pull your oyster mushrooms using 2 forks and shred the stems and caps roughly into pieces.
  3. Place a cast iron skillet on the grill and drizzle on 1 tbsp of canola oil, paprika, salt, cayenne, and garlic. 
  4. Add your mushrooms and toss them around to evenly coat them, cooking for 15-20 minutes or until they are soft.
  5. Grill your pineapple rings for 2-3 minutes per side and remove once cooked. 
  6. Add your BBQ sauce and your black beans and mix well. Cook this for 3-5 minutes. 
  7. Place tortilla shells right on the grill and spoon in the mushroom BBQ mixture on one side and fold the tortilla top with cheese and cilantro.
  8. Grill it for 1-2 minutes per side or until the cheese has melted and shell is golden brown
  9. Serve and enjoy!