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Portobello Mushroom Burger


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


  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