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5 from 2 votes

Vegan BBQ Chopped Mushrooms and Jalapeno Grits

Roasted BBQ mushrooms over sweet and spicy grits.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Servings: 4
Calories: 387kcal
Author: Lauren Hartmann


BBQ Chopped Mushrooms

  • 1 Tablespoon Olive oil
  • 20 Ounces Mushrooms, chopped
  • A Few Pinches Salt and Pepper
  • 1/2 Cup BBQ sauce, homemade or store bought

Jalapeno Grits

  • 2 Cups Water
  • 1 1/4 Cup Non-dairy milk, I used soy milk
  • 1 Teaspoon Salt
  • 1 Tablespoon Organic cane sugar
  • 1 Cup Grits
  • 1/4 Cup Vegan butter, I used Earth Balance
  • 1/3 Cup Pickled jalapenos, chopped


  • Preheat the oven to 400 degrees(F).
  • 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!


Calories: 387kcal | Carbohydrates: 61g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Sodium: 800mg | Potassium: 693mg | Fiber: 5g | Sugar: 21g | Vitamin A: 1185IU | Vitamin C: 6.7mg | Calcium: 124mg | Iron: 1.8mg