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Grilled Portobello Sandwiches w/ Boursin

Source of Recipe

Best Recipe Grilling and Barbecue


Recipe Introduction

Complete title "Grilled Portobello Sandwiches with Boursin Cheese and Tomatoes" Hope you enjoy this it is a tasty alternative to the great american cheeseburger.

List of Ingredients

4 Medium Portobello Mushrooms about 4 inches in diameter, stems removed
6 Tbs Extra-virgin olive oil
Salt and ground black pepper to taste
8 slices country bread about 4 inches in diameter and 1/2 inch thick
8 Tbs Boursin Cheese
2 Medium Tomatoes cored and cut crosswise into 1/4 inch slices


Recipe

On both sides of each mushroom cap, brush with 3 tbs oil and season with salt and pepper

Grill Mushrooms over a medium-hot fire, turning once until tender and lightly browned, 8 - 10 minutes. Cut the grilled mushrooms into 1/2 inch slices

Bursh the remaining 3 tbs oil over both sides of each bread slice. Grill turning once, until both sides are toasty and have dark grill marks, 1 - 2 minutes. Transfer bread slices to cutting board

Spread two teaspoons of Boursin cheese onto 4 slices of bread. On the remaining slices, build the sandwich: place the tomato slices on each of the 4 pieces of bread; cover the tomato slice with the mushroom slices. Place the bread with the cheese on top of the sandwich and serve immediatly.

Note: the original recipe called for 4 cups of mesclun mix but since I didn't know what it was, I didn't use it and the recipe turned out great. Since then I have found the Mesclun mix is a particluar California salad mixture of ARUGULA, DANDELION, FRISÉE, MIZUMA, OAK LEAF, mâche, RADICCHIO and SORREL. etc. So if you want 1 cup of this on each sandwich, it will match the original recipe.

Note: The original recipe called for bread and cheese on one side and on the other the order is bread, mushroom, tomato then put the two sides together so the cheese was against the cold tomato. I found I liked the taste better after the heat from the grilled mushrooms melted the cheese. So use whatever order suits your particular taste.

Note: I have also tried this marinating the mushroom cap in soy sauce or Braggs Amino's for a while before grilling and again it turned out great. In addition at times I choose not to slice the mushrooms since they were the size of the buns I was using so it was like a large hamburger patty.
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