11- Pull the stems out of the Portobello mushrooms. Chop both the zucchinis and the stems to make one-inch pieces. In a pan, heat the olive oil and add the mushroom stems and the zucchinis. Fry until golden brown. Add the BBQ sauce and continue to heat for about five minutes. Set aside.
22- In the same pan, heat the Portobello mushrooms until soft, so about five minutes in total – half the time on each side.
33- Quickly heat the buns either in the microwave or in a pan with a dab of oil buttered on the bun itself.