The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Portobello Mushroom Burger

Advertisement

Ingredients

Portobello Mushroom Burgers

4 large Portobello mushroom caps

Olive oil

Salt and pepper

½ cup Boursin cheese (recipe follows)

4 buns, preferably homemade

Caramelized sweet onions*

1 large tomato, cut into even-size slices, seasoned with salt, pepper, and olive oil

*Chef Deihl recommends Vidalia, Palmetto, Walla Walla, or Maui onion caramelized in olive oil, salt, and pepper.

Boursin Cheese

3 tablespoons butter

¼ cup shallots, diced

3 tablespoons garlic, minced

1 cup raw spinach, julienned

1½ teaspoons thyme, chopped

1½ teaspoons basil, chopped

1 teaspoon salt

1 teaspoon white pepper

1 pound cream cheese

2 tablespoons Parmesan cheese

¼ cup Danish blue cheese

¼ cup goat cheese

Directions

  1. Brush mushroom caps generously with olive oil and season with salt and pepper.
  2. Place mushroom caps on a high-temperature grill and cook for 5-6 minutes on each side. After flipping, spread each cap with 2 tablespoons Boursin cheese. Allow cheese to slightly melt (approximately 1 minute) and then remove mushrooms from the grill.
  3. Add a generous amount of caramelized onions to the bottom buns. Then add a mushroom cap. Next add a sliced tomato, and finish with top of bun.

Boursin Cheese

  1. Place a sauté pan over medium heat. Add the butter. When melted, add shallots and garlic. Stir often while cooking for 5 minutes. Mixture should be lightly caramelized.
  2. Remove pan from heat and fold in spinach, thyme, basil, salt, and white pepper. Allow to cool to room temperature.
  3. Using a mixer, cream together the cheeses until smooth. Using a rubber spatula, fold spinach mixture into cheese mixture until incorporated evenly. Place in a container and refrigerate for up to 1 week.
    Yield 1½ pints
Print Recipe