Get the charcoal going by following Rapidfire Chimney Charcoal Starter instructions. When the coals are hot arrange the coals around the perimeter or to one side of the grill.  We are cooking the mushrooms using indirect and conductive heat. Add 5-6 chunks of hickory wood and close the grill lid to allow the grill to get hot and for the wood smoke to generate. Wear the latex gloves and set the cooking grill surface into place. Make sure the grill is brushed clean and brushed with a light coat of vegetable oil after the charcoals are white hot and glowing and the wood is smoky.

Combine the wet and dry ingredients into a large sealable bag and shake to combine. 

Open the bag and place the mushrooms inside.

Seal the and turn the bag in your hands to ensure the mushrooms are evenly covered. 

Allow the mushrooms to marinade up to 25-30 minutes.

Using a pair of tongs place the mushrooms on the center of the grill with the bottom side up, brush with marinade and close the lid.

Cook for 6-8 minutes.

Serve on a toasted hamburger bun with caramelized onions, red bell peppers, and Caesar salad dressing.