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.
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
Brush mushroom caps generously with olive oil and season with salt and pepper.
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.
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.
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.
Remove pan from heat and fold in spinach, thyme, basil, salt, and white pepper. Allow to cool to room temperature.
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