Remove the stems of each mushroom. Using a spoon, scrape away the black gills of the mushroom.
4 each Portobello Mushrooms, stems removed
Place the cleaned mushrooms in a large bowl and season with the chopped thyme, garlic, Worcestershire sauce, olive oil, salt, and black pepper. Massage the herbs and oil into the mushrooms until they are evenly coated.
Combine all of the slaw ingredients in a mixing bowl and mix until well combined.
2 cup Green Cabbage, thinly sliced, 2 each Scallion, thinly sliced on a bias, 6 tbsp Mayonnaise, 4 tsp Apple Cider Vinegar, 3/4 tsp Honey, 2 tsp Whole Grain Mustard, 1/2 tsp Kosher Salt
Preheat the Typhur Dome to 400°F/205°C. (Around 5 minutes)
After preheating, carefully place the mushrooms with the stem side facing up in the cooking tray and return the tray to the Typhur Dome.
Cook the mushrooms.Temperature: 400 °F Time: 6 minutes
Using a spatula, gently flip each mushroom. Place a slice of swiss cheese on each mushroom and return the cooking tray.
4 piece Swiss Cheese
Finish cooking.Temperature: 400 °F Time: 1 minute
Using a spatula, carefully remove the mushrooms from the Typhur Dome to a toasted hamburger bun.
Serve the mushrooms topped with the cabbage slaw between two toasted hamburger buns.