Roasted Portobello Burgers with Roasted Bell Pepper and Boursin Cheese
Olive oilto taste
4portobello mushroomsstems and gills removed
Sea salt and freshly cracked pepperto taste
Boursin garlic and herb cheeseto taste
Gas Stove Method to roast a bell pepper:
Turn your gas stove on to a medium flame. Place the bell pepper directly onto the flame and let it sit until charred then flip to another side; repeat until the skin is charred all over the pepper evenly. 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 stem and seeds. Set aside.
Broiler Method to roast a bell pepper:
Turn the broiler to high in your oven. Line a baking sheet with tin 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 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 stem and gills from the mushrooms. Drizzle a bit of olive oil over both sides of the mushrooms then season with sea salt and freshly cracked pepper, to taste. Place on the prepared baking sheet stem side up and place into 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.