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Ingredients

Scale

Mushroom Buns

  • 20 large white mushrooms
  • 1 tablespoon Worcestershire sauce
  • Kosher salt
  • Fresh black pepper

Sliders

  • 1 pound chuck ground beef
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon basil, minced
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1/4 teaspoon fresh black pepper
  • 1 egg beaten
  • 1/2 cup bread crumbs
  • 16 mushroom stems minced

Additions

  • Barbecue sauce
  • 10 fresh basil leaves
  • 2 plum tomatoes, thinly sliced (10 slices total)
  • Fresh rosemary sprigs, to garnish


Instructions

  1. Preheat the oven to 350° F.
  2. Remove the mushroom stems from the caps.
  3. Mince the stems and set aside for making the sliders.
  4. On a baking sheet, spray the mushroom caps with nonstick cooking spray and drizzle with the Worcestershire sauce.
  5. Sprinkle the caps with the salt and black pepper.
  6. Bake, uncovered for 25 minutes.
  7. Remove from the oven.
  8. In a bowl, combine the ground beef, herbs, garlic, salt, black pepper, egg, bread crumbs, and minced mushroom stems.
  9. Form into small patties the same size as the mushroom caps.
  10. Grill the patties on an indoor or outdoor grill or sear in a nonstick skillet in hot oil for 4-5 minutes per side.
  11. To assemble the sliders, spread the barbecue sauce on the insides of two mushroom caps.
  12. Place a patty on one mushroom cap, add a basil leaf and a slice of tomato, and top with the other mushroom cap.
  13. Garnish with a sprig of rosemary: stick the sprig through the top of the mushroom cap and pierce all the way through. (This will also help keep the slider intact.)

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