Grilled Portbello Mushroom 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.