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!

Join the conversation

What do you think?


Please read our commenting policies

Hide the conversation