Savor the rich, savory flavor of grilled Portobello mushrooms paired with creamy Boursin cheese in this gourmet vegetarian burger recipe. Perfect for summer cookouts or meatless meals, this easy-to-make burger is packed with umami and fresh herbs.
Ingredients
For the Burgers
-
- 4 large Portobello mushroom caps, stems removed, gently wiped clean
- ⅓ cup balsamic vinegar
- 3 Tbsp extra‑virgin olive oil
- 2 garlic cloves, minced
- 1 tsp dried Italian herbs (or mix of oregano, thyme, basil)
- Kosher salt & black pepper, to taste
- 4 brioche burger buns
Toppings:
- 4 oz Boursin Garlic and Herb Cheese (optional)
- A handful of baby arugula
- ½ small red onion, thinly sliced
- Roasted red pepper strips
Step 1
- 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.
Step 2
- Preheat the grill. Heat to medium-high (400–425°F). Clean and oil the grates.
Step 3
- 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.
Step 4
- Toast the buns. Lightly brush cut side of buns with olive oil and toast directly on the grill until golden.
Step 5
- Assemble the burger. On bottom bun: optional smear of Boursin cheese, grilled mushroom, arugula, red onion, and roasted pepper. Top with bun.
Pairs well with
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