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Maple-Balsamic Mushroom Mini-Burgers


Apps and sides

Where to Buy
12 portions

Ingredients

  • 1 tbsp olive oil
  • 12 large white mushrooms (cremini or baby bella)
  • 1 tsp steak seasoning
  • 2 tbsp balsamic vinegar
  • 1/4 cup pure maple syrup from Canada
  • 12 mini-hamburger buns (Trouble finding mini-buns? Use dinner rolls or sliced baguette)
  • 2/3 cup beet hummus, home-made or store-bought
  • 1 1/2 cup arugula (or baby greens)

Method

  1. Preheat oven to 425° F. Line a baking sheet with parchment paper or a silicone mat.
  2. Cut the stems off the mushrooms and save for another use. We will be using only the caps.
  3. Heat oil in a large skillet over medium heat and add the mushrooms, stem side up. Sprinkle with steak seasoning and cook 5 minutes.
  4. Turn mushrooms over, cover pan, and cook another 3 – 4 minutes.
  5. Deglaze with the balsamic vinegar and reduce, uncovered, for 2 minutes. Turn mushrooms once.
  6. Add the maple syrup and cook 3 – 5 minutes, turning the mushrooms regularly, or until the liquid sticks to the mushrooms. Distribute the cooking liquid evenly, as needed. Remove from heat.
  7. Meanwhile, slice the buns and place on the baking sheet. Heat in oven 3 – 4 minutes.
  8. Dress each bun with beet hummus, mushrooms, and the greens.

Cooked mushrooms keep in the fridge for 3 or 4 days.
You should assemble these mini-burgers just before serving.
You can cook the mushrooms in advance and reheat them along with the buns in the oven before assembling.