I made these the other day using the Sandra Lee recipe. They were DELICIOUS! Mr. Diva loved them too!
My tweaks are as follows:
Prior to cooking mushrooms, I sliced an onion thin and sauteed them with garlic and butter, seasoned with Mrs. Dash chicken seasoning, Worcestershire, salt, and pepper. I put them in a bowl and then cooked the mushrooms.
For grill seasoning, I used my favorite Mrs. Dash Chicken Seasoning.
Instead of cheddar cheese, I melted sliced provolone over them.
Instead of using a hamburger bun, we toasted some sliced roasted garlic bread we had in the fridge and made open-faced mushroom burgers.
The aioli was YUMMY! It was tangy and garlicy and lighter than just mayo.
I have made these many times and love them so much. This time, I used small Yukon Gold potatoes and a sweet potato. Otherwise, I pretty much do them as the recipe is. I probably add way more garlic though. The mustard isn't overpowering and the lemon gives it a fresh zing. The flavor is so great and subtle and they get nice and crispy.
ENJOY!
