Grilled Portobello and Boursin Burger

Name: Grilled Portobello and Boursin Burger
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 4 to 6 servings
Ingredients: For the Burgers: 4 large Portobello mushroom caps, stems removed, gently wiped clean; For the Burgers: ⅓ cup balsamic vinegar; For the Burgers: 3 Tbsp extra‑virgin olive oil; For the Burgers: 2 garlic cloves, minced; For the Burgers: 1 tsp dried Italian herbs (or mix of oregano, thyme, basil); For the Burgers: Kosher salt & black pepper, to taste; For the Burgers: 4 brioche burger buns; Toppings: 4 oz Boursin Garlic and Herb Cheese (optional); Toppings: A handful of baby arugula; Toppings: ½ small red onion, thinly sliced; Toppings: Roasted red pepper strips

Pairs With Pinot Noir

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Difficulty:: Easy
Prep Time:: 90 minutes
Cook Time:: 15 minutes
Total Time:: 105 minutes
Yield:: 4 to 6 servings

Ingredients

For the Burgers

4 large Portobello mushroom caps, stems removed, gently wiped clean 8 large Portobello mushroom caps, stems removed, gently wiped clean
⅓ cup balsamic vinegar 2/3 cup balsamic vinegar
3 Tbsp extra‑virgin olive oil 6 Tbsp extra-virgin olive oil
2 garlic cloves, minced 4 garlic cloves, minced
1 tsp dried Italian herbs (or mix of oregano, thyme, basil) 2 tsp dried Italian herbs (or mix of oregano, thyme, basil)
Kosher salt & black pepper, to taste Kosher salt & black pepper, to taste
4 brioche burger buns 8 brioche burger buns

Toppings

4 oz Boursin Garlic and Herb Cheese (optional) 8 oz Boursin Garlic and Herb Cheese (optional)
A handful of baby arugula Two handfuls of baby arugula
½ small red onion, thinly sliced 1 small red onion, thinly sliced
Roasted red pepper strips Roasted red pepper strips

Instructions

Marinate the mushrooms. In a shallow dish, whisk together balsamic vinegar, olive oil, garlic, herbs, salt, and pepper. Add mushrooms, cap side down, and flip to coat. Marinate 30-120 minutes in the fridge.
Preheat the grill. Heat to medium-high (400–425°F). Clean and oil the grates.
Grill the mushrooms. Place mushrooms cap side down and cook for 5 minutes. Flip and cook for another 4–5 minutes until tender and charred at the edges. Remove from heat.
Toast the buns. Lightly brush cut side of buns with olive oil and toast directly on the grill until golden.
Assemble the burger. On bottom bun: optional smear of Boursin cheese, grilled mushroom, arugula, red onion, and roasted pepper. Top with bun.