1 cup Balsamic vinegar
1 Tablespoon REAL Tuscan Herbs (or Herbes de Provence)
1 teaspoon granulated garlic or 2 cloves of minced garlic
24 large crimini mushrooms (1.5″-2″ in diameter)
2 yellow onions chopped (about 2 cups)
1 Tablespoon olive oil (for sautéeing the onions)
24 REAL Gluten-Free Mini Burger Buns (split)
Dry clean the mushrooms by brushing them with a very soft brush (remove the stems, chop them into small pieces, reserving for use later in this recipe).
In a small bowl prepare the marinade, mixing together the Balsamic vinegar, herbs and garlic.
Place the mushrooms in a shallow dish, bowl or glass baking pan and pour half the marinade over them.
Preheat a cast iron grill-pan or frying pan over medium heat.
Place the mushrooms on the grill and cook until tender, brushing with the remaining marinade.
When they are done, place them back in the pan and keep warm in a low temp oven.
In the same pan, heat the olive oil and sauté the onions and the mushrooms deglazing the pan with the remaining marinade.
Assemble the Mini Crimini Burgers on the mini buns as you would any burger and garnish each with a teaspoon of the onion mushroom saute.