Put the olive oil
and balsamic vinegar
in a pitcher. Add the basil, parsley
, thyme, salt and pepper and whisk
together. Pour the mixture into a resealable plastic bag. Add the mushrooms, seal the bag and toss around to coat. Grill immediately, or leave the mushrooms in the marinade
for up to 2 hours.
When ready to cook, heat a grill or grill pan
to medium high. Cook the mushrooms until lightly charred and tender, 4 to 5 minutes per side. Toast the buns cut-side down until golden, a couple of minutes.
Serve the mushrooms in the buns with sliced tomato, red onion, butter lettuce, mustard, mayonnaise