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.
3
In a small bowl, whisk together marinade ingredients.
4
Using a spoon, gently scrape out the gills inside the mushrooms.
5
Place mushrooms in a re-sealable bag with the marinade. Shake gently to coat. Allow to marinate in the refrigerator for 20-60 minutes.
6
While mushrooms are marinating, preheat oven to 375º F.
7
On a lined baking sheet, place mushrooms with the top side down. Pour 1-2 tablespoons of dressing into each well.
8
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.
9
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.
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.
3
In a small bowl, whisk together marinade ingredients.
4
Using a spoon, gently scrape out the gills inside the mushrooms.
5
Place mushrooms in a re-sealable bag with the marinade. Shake gently to coat. Allow to marinate in the refrigerator for 20-60 minutes.
6
While mushrooms are marinating, preheat oven to 375º F.
7
On a lined baking sheet, place mushrooms with the top side down. Pour 1-2 tablespoons of dressing into each well.
8
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.
9
Serve on whole wheat hamburger buns with toppings of your choosing.
