2 lbs Baby bellas or other large button mushrooms
1/2 cup Soy sauce or tamari
1/2 cup Water
2 Field Roast Mexican Chipotle Sausages, peeled
4 cloves Garlic, minced
1/2 bunch Fresh parsley, chopped
1 Lemon, juiced
Salt and pepper, to taste


Set up the grill for the indirect grilling.

Remove the stems from the mushroom caps (boomers). Mushroom centers can be trimmed with a paring knife to fit a little more sausage in each cap.

Cut the sausage in pieces that will snugly fit inside each cap. This will vary depending on the size of the boomers.

Cover the caps with garlic and parsley. Then pour the soy sauce/water in a rimmed plate or pan. The boomers should be sitting in a pool on the bottom to keep them moist. Squeeze the lemon on top and get ready to grill.

Arrange the boomers on the grill and cook for about 15-20 minutes on indirect heat. Remove and serve.