These are packed with flavor. Serve as a burger, or slice into slabs and serve with a side of vegetables and whole grains.
- 4 – 6 large Portobello mushrooms (4 – 6 inches across)
- 1 large clove garlic, minced
- 3 Tbsp Dijon mustard
- ½ cup HP sauce (view instructions to make your own)
- 2 Tbsp balsamic vinegar
- ½ tsp liquid smoke
- ½ tsp salt, optional
- 1 tsp hot sauce, optional
- ½ tsp poultry seasoning
- Wipe down mushroom caps with a damp cloth or use a paper towel.
- With a paring knife, carefully remove the stem from the Portobello mushrooms. If desired, gently scrape out the gills.
- In a small bowl mix together the remaining ingredients. Brush the sauce over the mushroom caps and place mushrooms in large Pyrex pan with the gill sides up. Pour the sauce over the gill side, cover and let marinate 1-2 hours, or overnight.
- When ready to cook, these can be grilled, oven roasted or put in an air fryer.
- Drain and reserve the marinade from the mushrooms.
- Place the mushrooms on a hot grill, gill side down. Grill for about 3 minutes. Turn the mushrooms over. Spread approximately one tablespoon of the reserved marinade into each cap.
- Continue grilling until the mushrooms are browned and tender, about 8 to 10 minutes. The mushrooms are done when they can be easily pierced with a skewer.
- Bake in a preheated 400°F oven. Cover baking pan with foil. If you don’t want foil touching the mushrooms, cover with parchment paper then with foil. Bake for 30 minutes. Uncover and bake for another 10-15 minutes.
- Transfer mushrooms gill side up to air fryer. Set temperature to 400°F and allow about 15 to 20 minutes to cook. Check on them to ensure they don’t burn.