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- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 380
- Total Fat
- 26 g
- Saturated Fat
- 6 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 10 g
- Cholesterol
- 22 mg
- Sodium
- 438 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 380
- Total Fat
- 26 g
- Saturated Fat
- 6 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 10 g
- Cholesterol
- 22 mg
- Sodium
- 438 mg
Ingredients
Directions
- Rub the mushroom caps with a damp cloth to clean. Remove stems and reserve for Round 2 recipe "Stuffed Zucchini".
- In a small bowl combine the grill seasoning, oil, garlic, Worcestershire sauce and vinegar. Brush over the mushrooms making sure to coat completely. Reserve 2 tablespoons of the marinade for the aioli.
- Heat a grill pan or outdoor grill on medium heat. Put the mushrooms, gill side down, onto the grill and grill about 4 to 5 minutes on each side. After you flip the mushrooms top each with 2 tablespoons of Cheddar.
- While the mushrooms are grilling, make the aioli sauce by combining the remaining 2 tablespoons of the marinade with the mayonnaise in a small bowl. Spread each hamburger bun with aioli sauce. Remove mushrooms from the grill and serve on the toasted buns with lettuce and tomato slices.
