• Thoroughly wash mushrooms. Using a chef’s knife, cut off any long stems so the mushroom is approximately even height on the under-side.
• Place mushroom between two tea towels and put a heavy object that covers the mushrooms on top (such as a thick wooden cutting board) to help squeeze out excess water.
• Meanwhile, tear off 4 large (approximately Portobello sized) lettuce pieces. Rinse well before setting aside on a third tea towel to dry.
• Once dried, lightly coat both sides of each mushroom with oil to prevent sticking to the grill.

When Ready to Grill*

• Cook mushrooms on the grill (if there’s room) or in the oven at 400 Degrees Fahrenheit (or on the stove-top on medium heat using a lid) for ~8 minutes per side (or until desired doneness is achieved).

Burger Assembly

• Put two lettuce leaves on plate first, followed by the mushroom “bun” (This is to discourage mushroom juice drippings escaping in large amounts and to make the “bun” cool enough to pick up). Add your grilled protein of choice**, top with desired condiments, and top with mushroom top and 2 more lettuce leaves.