Buttery lobster rolls are a seasonal specialty across New England. Our version uses mushrooms for an approachable, meat-free meal you can enjoy any time. Just a few simple ingredients come together fast to deliver a truly indulgent treat! Smarts: Trumpet mushrooms are a large variety of mushroom from the oyster family and are sometimes called King Oyster mushrooms. They make a great stand-in for seafood, but feel free to use another variety if you prefer.
Heat a large, nonstick skillet with first portion of butter over medium-low heat. When butter melts, add buns and heat until lightly browned and toasted on all sides. Set aside and wipe out the pan.
Return skillet to heat and add second portion of butter. When butter melts, add garlic and cook until fragrant, 1 to 2 minutes. Add mushrooms to the pan and saute for 10 to 12 minutes or until mushrooms are golden brown and very tender, turning them occasionally. Sprinkle lemon juice over mushrooms and toss with parsley.
Spread buns lightly with mayonnaise (if using). Fill each bun with mushrooms and provolone. Top with lettuce, tomatoes, and hot sauce (if using).
Serve mushroom rolls with chips on the side. Enjoy!