Ingredients

The following ingredients have 4 Servings
  • 4 large portobello caps
  • 1 1/2 tablespoons whole grain Dijon mustard, (plus more for serving, if you like)
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon maple syrup
  • 1 garlic clove, (minced)
  • Salt and pepper to taste
  • 4 burger buns
  • Toppings of choice

Instruction

  • Clean the mushrooms and remove the stems. Scrape out the gills with a spoon.
  • Whisk the Dijon mustard, olive oil, vinegar, maple syrup and garlic together in a small bowl. Taste-test and adjust any seasonings to your liking.
  • Brush the Dijon mixture all over the outsides of the mushroom caps. Reserve any extra.
  • To bake: Preheat the oven to 400°. Arrange the mushrooms on a baking sheet, stem sides up, and bake for 10-12 minutes, until tender.
  • To grill: Lightly oil your grill and build a medium flame. Place the mushrooms directly on the grill and cook for about 4 minutes on each side, until slightly charred and tender.
  • Remove the mushrooms from the oven or grill and allow them to cool for a few minutes. Sprinkle with salt and pepper to taste.
  • Stuff the mushrooms into buns and top with any reserved sauce or additional Dijon mustard and toppings of choice. Serve.