Portobello Mushrooms with Pepper Boursin and Mixed Greens

Summary
Prep time	10 min
Cook time	~8 min
Source	Star Tribune
Yield / serves	6 servings
Rating	Excellent

Ingredients

• 3 T balsamic vinegar
• 1 1/2 t Dijon mustard
• 3/4 t minced garlic
• 1/4 t kosher salt
• 1/8 t black pepper
• 6 T olive oil
• 6 large portabellas (~4" diameter), stems discarded
• 1 5 oz pkg pepper Boursin cheese
• 3-4 oz mixed greens
• 6 buns, toasted (highly recommend Brioche; otherwise Kaiser rolls work very well)

Preparation

Whisk together the first five ingredients; whisk in the olive oil. Clean the mushrooms; brush on all surfaces with about half the vinaigrette dressing; set aside.

Divide the Boursin into 6 portions; flatten into disks; set aside.

Arrange the grill about 5 inches from the heat. When hot, brush mushrooms again and place them stem side down on the grill. Grill about 4 minutes. Turn over, and place a cheese disk in each cavity, and grill another 4 minutes or until very tender.

Toss the greens with remaining dressing to coat lightly. Arrange mushrooms, cheese up, on bottom buns. Mound with greens and cover with tops of buns.