Monday, August 31, 2009

Amazing Summer Mushroom Burgers

Today was another beautiful summer day (except that it's not really summer anymore, since my kids started back to school today! Thanks Mother Nature for two months of crap.) Anyway, since today was so nice, it was the perfect day to use the barbeque and jazz up one of my all-time favourite recipes, Portobello Mushroom Burgers with Asparagus & Prosciutto Goat Cheese. It's a mouthful to say, and it's a mouthful to eat.... these burgers are full of flavour, and very filling.

My original recipe was delicious (sorry, had to toot my own horn there, cuz honestly they are amazing), but in case you haven't noticed, I've been using peaches in alot of my recipes lately and I figured this would be another good opportunity to use them. I also have 3 packages of Boursin cheese left in the fridge, since my hubby didn't hear me the other day when I told him I bought 2 because they were on sale, and he picked up 2 more the same day! So instead of using goat cheese, I used Boursin.

These burgers literally take you 15 minutes to make, and they are absolutely perfect for a day like today!

4 portobello mushrooms, washed and stems removed
red wine
olive oil
12 asparagus stalks, washed, trimmed, and drizzled with olive oil (and salt & pepper if you like)
4 slices of prosciutto, chopped
1 peach, diced
1 pkg. Boursin cheese (I used the Garlic & Fine Herbs flavour)
4 hamburger buns
4 tomato slices
Lay the mushrooms in a shallow dish and pour a generous splash of red wine and olive oil over each one. Let them soak while you prepare the asparagus (I spear the asparagus onto a skewer before grilling it on the barbeque.) Mix the prosciutto and peach into the cheese. Grill mushrooms for 5 minutes per side, brushing with excess wine/oil mixture a couple of times. Grill asparagus at the same time, but only for about 5 minutes. Lay buns on the top rack of your barbeque to toast while the mushrooms finish cooking. (The mushrooms are quite juicy, so a toasted bun will help prevent your hamburger from becoming a soggy mess when you try to eat it.) To assemble, put a mushroom on a bun, top it with 1/4 of the cheese mixture, and then lay three asparagus stalks and a slice of tomato on top.
I think this is quite possibly my favourite meal. It's got so many flavours going on, and it totally fills you up even though it feels like a relatively light meal. Not to mention it makes you sound like a culinary goddess when you tell people you just grilled up some portobello mushrooms soaked in red wine and topped with grilled asparagus and a mixture of boursin, prosciutto, and fresh peaches!!
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1 comment:

MyTigerlilies said...

Sounds so yummy!!!!