INSTRUCTIONS
- PREHEAT OVEN TO 400 DEGREES.
- SHRED MUSHROOM STEMS INTO PIECES.
- EVENLY COAT THE MUSHROOMS WITH 1 TBSP OIL, PAPRIKA, SALT, CAYENNE AND GARLIC.
- BAKE ON A SHEET PAN FOR 30 MINUTES OR UNTIL MUSHROOMS ARE CRISP AND BROWN.
- HEAT 1 TBSP OIL IN A LARGE SAUTÉ PAN OVER MEDIUM HIGH.
- COMBINE THE COOKED MUSHROOMS AND BBQ SAUCE.
- STIR FOR 3 TO 5 MINUTES, UNTIL THE MIXTURE HAS THICKENED.
- SERVE ON A BUN, IN A TACO, OR ADDED IN TO A GRAIN BOWL WITH - PICKLED RED ONIONS AND CHIMICHURRI SAUCE.
