MAKES 4 BURGERS
4 medium portobello mushroom caps, wiped clean
2 tablespoons olive oil
1 tablespoon balsamic vinegar
sea salt, to taste
freshly ground black pepper, to taste
Herbed Chèvre (recipe follows)
8 slices rustic bread, toasted
Toppings: bibb lettuce, roasted red bell peppers, halved and seeds removed
1. Remove gills from underside of mushrooms with a spoon, if desired. Brush mushrooms on both sides with olive oil and vinegar. Sprinkle with sea salt and black pepper, and grill over medium-high heat 2 to 3 minutes per side or until slightly brown. Remove from grill, cover loosely, and let rest about 5 minutes.
2. Spread 2 tablespoons Herbed Chèvre on each of 4 slices of toasted bread, and top with lettuce, grilled mushrooms, roasted pepper halves, more lettuce, and remaining bread. Serve warm.
Herbed Chèvre
1 (4-ounce) package chèvre, softened
1 ½ teaspoons chopped fresh chives
½ teaspoon chopped fresh thyme leaves
¼ teaspoon freshly ground black pepper
1 ½ teaspoons fresh lemon juice
Pinch of sea salt
1. Combine all ingredients, and blend until smooth. If made ahead and chilled, bring to room temperature before serving.
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