HomeFOODAll Things FoodRECIPE: Pulled BBQ mushroom flatbread

RECIPE: Pulled BBQ mushroom flatbread

A hearty, comforting, and still elegant main or appetizer. 

Makes 4 flatbreads


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2 cups flour

4 tsp baking powder

1 tsp salt

1 cup greek yoghurt

2 Tbsp olive oil

BBQ sauce:

⅔ cup tomato sauce

½ cup apple cider vinegar

¼ cup brown sugar

2 tsp smoked paprika

1 tsp cumin

1 tsp salt

1 tsp black pepper

1 Tbsp Worcestershire sauce

12 large portabello mushrooms

2 tbsp olive oil

Salt and pepper

Freshly sliced chilli

Handful fresh coriander

200g soft goat’s cheese (creamy variety like Chavroux, or use crème fraîche)


Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.


Combine all the ingredients in a bowl and mix until the dough becomes smooth. Knead on the counter until it feels like a well-worked dough that bounces back when lightly pressed. Separate into 4 pieces and roll each out into an oval shape. Brush each rolled out flatbread with olive oil and place onto the braai to cook.  Braai until the flatbread has puffed and turns golden brown on both sides.

BBQ sauce:

Combine all ingredients in a small pot over low heat. Allow simmering for 5 to 10 minutes.

Mushrooms: Brush the mushrooms with olive oil, salt and pepper. Braai mushrooms whole until they are tender and the skin is starting to wrinkle. Remove from heat and slice into 2-3 mm slices.

Place a cast-iron skillet on the braai. Combine the cut mushrooms and bbq sauce. Mix well and cook until the sauce sticks to the mushrooms, about 5 min. Remove from heat and set aside.


Spread a generous layer of goat’s cheese on each flatbread. Spoon on the desired amount of BBQ mushrooms. Top with fresh coriander and chilli.

Recipe courtesy of The South African Mushroom Farmers’ Association.


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