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BBQ Portabello | Cabbage | Pickled Red Onion | Brioche

A sandwich to please both vegetarians and meat lovers alike - it's possible, we promise! Chef Eduardo Ruiz hit this one out of the park with a braised portobello mushroom, drenched in Bubba Qs Original Recipe BBQ Sauce, all topped with a refreshing slaw between two toasted brioche buns. Noms.


For the Mushrooms and Rub
8 Portabello Mushrooms
1 Tablespoon, Salt
3 Tablespoons, Brown Sugar
2 Teaspoons, Cayenne Pepper
1 Tablespoon, Black Pepper
4 Tablespoons, Paprika
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1/4 Cup, Olive Oil or Grapeseed Oil

For the Slaw
1 Head Cabbage
6-8 Ounces, Blue Cheese Dressing
1 Cup, Pickled and or Raw onion (depending on how much you like onion)
1  Teaspoon, Salt

For the Pickled Red Onion
1 Cup, Apple Cider Vinegar
1 Large Red Onion
1/4 Cup, White Sugar

For the Garnish
1 Bunch  Cilantro, Washed + Freshly Chopped
4 Limes, Quartered + Deseeded

To Kick it up!
2  Avocados, Sliced Thin

8 Brioche Buns, Sliced in Half

4 Ounces, Bubba Q's Original BBQ Sauce


For the Mushroom

  1. Clean the portabello by using a spoon to remove the gills from beneath the mushrooms. 
  2. Once all the mushrooms are clean, rinse gently with cold water and set on a paper towel to dry. 
  3. Mix all the dried spices in a bowl, once all the spices have been married drizzle in the Olive oil with a whisk making sure the spices don't clump up.
  4. Evenly coat all the mushrooms with the rub and set in refrigerator or at least one hour. 

For the Slaw  

  1. Cut cabbage in quarters, remove core.
  2. Slice cabbage about 1/8 inch thin and place in a bowl.
  3. Add pickled onion, raw onion, blue cheese dressing, and salt.
  4. Mix together and let sit for 5-10 minutes.
  5. You can add pickle liquid if you would like a more tart slaw. 

For the Pickled Red Onions  

  1. In small sauce pan place the apple cider vinegar and sugar.
  2. On medium heat bring to a simmer until sugar is dissolved. 
  3. Slice the red onion into thin half moons and place in to a small non corrosive container (glass or plastic).
  4. Pour the hot pickle liquid over the onions, set aside. This step can be done up to a week in advance and kept refrigerated in an air tight container.

Build the Sandwiches  

  1. Preheat grill on medium to high heat.
  2. Remove mushrooms from the refrigerator and set them on a dry paper towel to absorb excess moisture.
  3. Place on hot grill and cook for about 4 minutes on each side.
  4. Note that the brown sugar in the rub will char and mushroom will start to burn on edges, you want this! 
  5. Remove the mushrooms from the grill and place inside the freshly sliced brioche.
  6. Top with Bubba Q's Original BBQ Sauce, slaw and red onion, add sliced avocados if you would like.
  7. Garnish with the pickled red onions, freshly chopped cilantro and limes.

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