To Prepare:
Clean caps & remove stems. Save the stems for other dishes that call for mushroom pieces. With small sauce brush, lightly coat inside with baste mixture, then turn cap & baste top of cap. Baste 3 or 4 times on the top of cap, not inside (inside just once) about 30 minutes ahead of cooking.
To Cook:
Place caps dark side down on a well oiled grill with hardwood chips already smoking. Grill for 4 or 5 minutes & baste top before turning. Cook on each side for 4 to 5 minutes watching for burning. If you like less juicy caps cook for total of about 15 minutes.
Remove from grill & serve on a hamburger roll made like a regular hamburger with mayo, mustard, ketchup, onion, cheese lettuce & tomatoes.
A variation is to cut an onion slice about a 1/2 inch thick, baste with same baste & grill on the grill while the caps are cooking. Onion will separate as you try to turn it, but use two spatulas to keep it together. When you take the mushroom cap up, place the onion slice on each one & place on the hamburger roll. It's worth the fuss!!
