Use a spoon to scrape the dark gills out of the mushrooms. Your mushrooms will end up soggy and taste too strong if you don't scrape them out. Be as thorough as you can. You might need to break the mushroom up to get at the gills hiding around the edges.
Use clean hands to shred the portobello mushrooms and the stems. You can also pull off any of the gills that you missed with the spoon as you're shredding. Spread the mushroom pieces onto a parchment-lined baking sheet, toss with the smoked paprika and salt, and spray with oil. Bake for 13 to 15 minutes, until the mushrooms are tender and the excess liquid has cooked away.
Move the mushrooms to the center of the baking sheet, and pour on the BBQ sauce. Toss well, then spread the mushrooms back out a little bit on the baking sheet and bake for 5 to 8 more minutes, until the BBQ sauce is thick and sticky.
Assemble the sandwiches.
While the mushrooms bake, toast the buns in the toaster or in a pan on the stovetop and prepare your toppings.
When the mushrooms are done, pile them onto the buns, and add your toppings of choice. Eat immediately.
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Notes
Nutritional information does not include the toppings.Don't skip scraping off the gills! Your mushrooms won't turn out properly if you skip this step.Store leftover pulled mushrooms, toppings, and bread in separate containers. The mushrooms will keep for 2 to 3 days. Reheat the mushrooms on the stove or in the microwave, then pile them onto the buns with toppings of choice when you're ready to serve.You can also serve this over rice with a green veggie of choice, if you don't want to make a sandwich. I love it with sliced avocado!