Recipe courtesy of Chef Domenica Catelli from Catelli’s Restaurant.
Place whole mushrooms (stems included) in a large bowl. Pour in the Braggs and ½ of EVOO.
Coat the mushrooms and lay out on two large sheet pans.
Roast in 400 degree convection for 3-5 minutes.
Remove mushrooms and pulse in batches in a food processor with porcinis.
Turn the batches into a large mixing bowl.
Don’t wash the food processor bowl. Pulse the garlic & herbs together. Garlic should be small.
Add garlic/herb mix and remaining ingredients to the mushrooms. Stir together well with ground beef and form into 8oz patties.