Portobello Mushrooms with Pepper Boursin and Mixed Greens: Difference between revisions
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| Line 16: | Line 16: | ||
* 1 5 oz pkg pepper Boursin cheese | * 1 5 oz pkg pepper Boursin cheese | ||
* 3-4 oz mixed greens | * 3-4 oz mixed greens | ||
* 6 buns, toasted (Kaiser rolls work very well) | * 6 buns, toasted (highly recommend Brioche; otherwise Kaiser rolls work very well) | ||
=== Preparation === | === Preparation === | ||
Revision as of 00:29, 12 August 2015
| 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 portobellos (~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.
