Southern Living SEPTEMBER 2006
1. Scrape gills from mushroom caps with a spoon, if desired.
2. Combine vinegar, oil, and salt in a shallow dish or large zip-top plastic freezer bag; add mushrooms, turning to coat. Cover or seal, and chill 1 hour, turning occasionally. Remove mushrooms from marinade, discarding marinade.
3. Grill mushrooms, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or until tender.
4. Serve mushrooms on buns with slaw.
Note: Nutritional analysis includes 1/2 cup slaw.
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