Portobello Mushroom Burgers With Pepper Boursin And Mixed Greens

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

These burgers are so satisfying and rich in flavor that both vegetarians and meat eaters will find them appealing. Large portobello mushrooms, brushed with a balsamic vinaigrette sauce and grilled until fork tender, replace ground beef. The cavities of the mushrooms are filled with peppered Boursin cheese, then the mushrooms are topped with a small mound of mixed greens. Served on lightly toasted buns, the burgers could be accompanied by Tomato and Fennel Salad with Fennel Seed Dressing and with Grilled Asparagus Spears.

Ingredients

• 3   tablespoons balsamic vinegar
• 1½ teaspoons Dijon mustard
• ¾  teaspoon minced garlic
• Kosher salt
• Freshly ground black pepper
• 6   tablespoons olive oil, plus extra for oiling grill rack and brushing mushrooms
• 6   large (4-inch) portobello mushrooms
• 1   5-ounce package Pepper Boursin cheese
• 3   cups (3 to 4 ounces) loosely packed mixed greens such as mesclun
• 6   good-quality whole-wheat or regular hamburger buns, lightly toasted

Directions

1. Whisk together vinegar, mustard, garlic, ¼ teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
2. Whisk in 6 tablespoons olive oil.
3. Remove and discard stems from mushrooms.
4. Clean mushrooms by wiping with a damp paper towel.
5. Brush mushrooms on all surfaces with about half of the vinaigrette dressing.
6. Set aside.
7. On a plate, divide the Boursin into 6 equal portions.
8. With a small spatula, flatten each portion into a thin disk and set aside.
9. When ready to grill, oil a grill rack and arrange 4 to 5 inches from heat source.
10. Prepare grill for a hot fire (high temperature).
11. Brush the mushrooms with a little olive oil, and place stem-side down on grill.
12. Grill 4 minutes, then turn and place a disk of cheese into each cavity.
13. Grill for another 4 minutes, or until mushrooms are very tender when pierced with a knife.
14. Season with salt and pepper.
15. Toss greens with just enough of the remaining dressing to coat lightly. (You may have a little dressing left over.)
16. Arrange mushrooms, cheese-side up, on bottoms of toasted buns.
17. Sprinkle lightly with salt and pepper.
18. Mound with a little salad and cover with tops of buns.

YIELD: SERVES 6