A meatless option for Mondays or the rest of the week.
Suggestion:Serve withSpiced-Up Shoestring Fries
Ingredients
16large(1 oz.
Refrigerate, uncovered, cavity sides up, 8 to 12 hours.
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Grill mushrooms:
Preheat a grill to medium-high (400F to 450F).
Gently pat mushrooms dry with paper towels (do not remove seasoning).
Place mushrooms, cap sides down, on oiled grates.
Grill, uncovered, turning occasionally, until tender and charred in spots, 4 to 6 minutes.
Flip all mushrooms so caps are facing up.
Top half of mushrooms with 1 cheese slice quarter.
Cover grill, and cook, undisturbed, until cheese melts, about 30 seconds.
Set mushrooms aside; turn off grill.
Stack 2 mushrooms on each bun bottom; top each with 1 pickle.
Spread about 1/2 tablespoon reserved chipotle mayonnaise onto cut sides of bun tops.
Place bun tops on sliders.
