Roasted Portobello Burgers with Roasted Bell Pepper and Boursin Cheese

My whole family loved the Panko Crusted Portobello Mushroom with Boursin, Braised Kale, and Heirloom Tomato so much that I wanted to make another sandwich featuring portobello mushrooms.  I made these roasted portobello burgers with roasted bell pepper and Boursin cheese to pair with sweet potato fries and a loaded garden salad. My husband and I loved these mushroom burgers!!!  My son thought they were tasty, but he removed the roasted bell pepper, and my daughter wasn’t a fan of them. Her loss!

Roasted Portobello Burgers with Roasted Bell Pepper and Boursin Cheese

Ingredients:

• 1 bell pepper
• Olive oil, to taste
• 4 portobello mushrooms, stems and gills removed
• Sea salt and freshly cracked pepper, to taste
• Boursin garlic and herb cheese, to taste
• Mix greens
• Hamburger buns, toasted

How to Make Roasted Portobello Burgers with Roasted Bell Pepper and Boursin Cheese

Gas Stove Method to roast a bell pepper:

Turn your gas stove on a medium flame. Place the bell pepper directly on the flame and let it sit until charred, then flip to the other side; repeat until the skin is charred all over the pepper.

Place the charred pepper into a large zip-lock bag and seal. Let the pepper steam for 5 minutes, then remove from the bag and peel away all of the charred skin. Slice and remove the stem and seeds. Set aside.

Broiler Method to roast a bell pepper:

Turn the broiler to high. Line a baking sheet with foil, then place the pepper on top. Broil until peppers are blackened on all sides.

Place the charred pepper into a large zip-lock bag and seal. Let the pepper steam for 5 minutes, then remove from the bag and peel away all of the charred skin. Slice and remove the stem and seeds. Set aside.

Preheat the oven to 400 degrees. Line a baking sheet with tin foil that is coated with cooking spray.

Clean the mushrooms with a wet paper towel, then remove the stems and gills from the mushrooms.

Drizzle some olive oil over both sides of the mushrooms, then season with sea salt and freshly cracked pepper, to taste.

Place them on the prepared baking sheet, stem-side up, and put in the oven for 15-17 minutes, or until softened and caramelized.

Remove from the oven and crumble the Boursin cheese into each mushroom cap. Return to the oven for 5 minutes, or until the cheese has melted.

Toast the buns in the oven for a couple of minutes, until lightly browned.

Place the mushroom cheese side up on the bottom bun.

Place strips of roasted bell pepper on top of the cheesy mushroom, then top with mixed greens and the top bun. Serve immediately and enjoy.