Wash hands with soap and warm water.
Remove mushroom stems. Wash mushrooms by submerging in clean, cool water and rub fingers over cap to remove dirt. Set aside on a clean towel and allow to dry for 10 minutes.
In a small bowl, whisk together marinade ingredients.
Using a spoon, gently scrape out the gills inside the mushrooms.
Place mushrooms in a re-sealable bag with the marinade. Shake gently to coat. Allow to marinate in the refrigerator for 20-60 minutes.
While mushrooms are marinating, preheat oven to 375º F.
On a lined baking sheet, place mushrooms with the top side down. Pour 1-2 tablespoons of dressing into each well.
Place baking sheet into oven and bake for 20–25 minutes. Flip mushrooms over halfway through cooking. If desired, baste with leftover marinade once flipped to keep mushrooms moist.
Serve on whole wheat hamburger buns with toppings of your choosing.
Toppings may include, but are not limited to: grilled zucchini, roasted poblano chiles, caramelized onions and/or roasted red bell pepper aioli.
Ingredients
Directions
Wash hands with soap and warm water.
Remove mushroom stems. Wash mushrooms by submerging in clean, cool water and rub fingers over cap to remove dirt. Set aside on a clean towel and allow to dry for 10 minutes.
In a small bowl, whisk together marinade ingredients.
Using a spoon, gently scrape out the gills inside the mushrooms.
Place mushrooms in a re-sealable bag with the marinade. Shake gently to coat. Allow to marinate in the refrigerator for 20-60 minutes.
While mushrooms are marinating, preheat oven to 375º F.
On a lined baking sheet, place mushrooms with the top side down. Pour 1-2 tablespoons of dressing into each well.
Place baking sheet into oven and bake for 20–25 minutes. Flip mushrooms over halfway through cooking. If desired, baste with leftover marinade once flipped to keep mushrooms moist.
Serve on whole wheat hamburger buns with toppings of your choosing.