These Vegan BBQ chopped mushrooms over slightly sweetened jalapeño grits is one of those meals, the kind that feels like a once-in-a-lifetime culinary moment. One bite in, and suddenly there’s romantic music playing in your head. It’s that real.
The combo of smoky, savory mushrooms with creamy, spicy-sweet grits? Pure magic. And the best part? It’s super simple, surprisingly healthy, and borderline addictive. Just give your mushrooms a rough chop, roast them at high heat, and boom! You’ve got crispy, tender, flavor-packed bites that could win over even the most devoted BBQ fans.
These simple, creamy plant-based grits get a serious upgrade with just a touch of sugar and a handful of pickled jalapeños. I’m especially obsessed with using sweet and spicy pickled jalapeños. They hit both flavor notes perfectly and take these grits to a whole new level.
If you’re like me and live for that sweet heat combo, this one’s a must. The creamy base + the zingy, spicy-sweet kick? Chef’s kiss. It’s comfort food with a little sass.
This whole meal takes about 20 minutes and I can’t get enough. Vegan BBQ chopped mushrooms and jalapeno grits are the combination we all didn’t know we needed! If there was ever a recipe that could get someone to love mushrooms, this is it.
You can use homemade or store bought BBQ sauce for this recipe. I like to do a little of both. If I feel like cooking, I will make my own BBQ Sauce. If I really don’t feel like being in the kitchen, I just throw some store bought BBQ sauce on these mushrooms. Smother the grits with them and call it a day!
Rough chop the mushrooms and put them on a sheet pan.
Drizzle the mushrooms with the olive oil, and sprinkle with a few pinches of salt and pepper. Toss to coat the mushrooms in the oil and salt and pepper.
Roast the mushrooms at 400 degrees for 10-15 minutes or until they are super brown.
While the mushrooms are roasting, make the grits.
In a medium sized sauce pan, whisk together the water, non-dairy milk, salt and sugar. Heat on medium and bring to a simmer.
Reduce heat to low and very, very slowly whisk in the grits. The slower the better, whisking the whole time. Making sure there are no lumps.
Put a cover on the grits and simmer on low for 10-15 minutes, whisking every few minutes until the grits are super thick.
Remove the grits from the heat, stir in the vegan butter and jalapenos.
Once the mushrooms are done, toss them in the BBQ sauce.
Then serve a bowl with grits and mushrooms on top!
I thought this was soooo good! And easy! It will be rotating on our menu throughout the cooler months. My daughter actually said “WHAT.. in. the. World?” when I served her 😂🤷🏼♀️ She eats everything and ate an entire bowlful and the other one doesn’t eat anything and still ate some grits but I’ll take it. Had to add the jalapeños to the grits at the end to keep it mild for them.
Yum, this was so easy and made such a great lunch! I didn’t have grits, so I used cream of wheat and seasoned with nutritional yeast, garlic and onion powder, and vegan butter. Trader Joes has hot and sweet jalapenos which were perfect. Also had some dino kale to use up so crisped that up in a pan to eat with my mushrooms and “grits”. It was the best lunch!
I thought this was soooo good! And easy! It will be rotating on our menu throughout the cooler months. My daughter actually said “WHAT.. in. the. World?” when I served her 😂🤷🏼♀️ She eats everything and ate an entire bowlful and the other one doesn’t eat anything and still ate some grits but I’ll take it. Had to add the jalapeños to the grits at the end to keep it mild for them.
Yum, this was so easy and made such a great lunch! I didn’t have grits, so I used cream of wheat and seasoned with nutritional yeast, garlic and onion powder, and vegan butter. Trader Joes has hot and sweet jalapenos which were perfect. Also had some dino kale to use up so crisped that up in a pan to eat with my mushrooms and “grits”. It was the best lunch!
Delicious!!! I made it just as described, except for cooking the mushrooms in a grill basket on the grill. New favorite!!!
Crazy good. Reheats well the next day too!
This. Was. So. Good.
My only change was I used plain tofu cream cheese instead of butter.
Freaking delicious!!!