Photo by Andrew Cebulka

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yields

4 burgers

    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
steps
  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

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