You sure do taste good.
This is one of those totally easy but incredibly delicious summer recipes….perfect for our vegetarian friends during a 4th of July barbecue! And even if you’re not vegetarian, who doesn’t love a juicy grilled shroom topped with melting goat cheese? I think melting goat cheese would even make a shoe taste good.
Okay, that’s weird.
But really— the fresh basil and garlic in this goat cheese spread really puts the whole thing over the top. It would also be super fab on a regular beefy burger….or a turkey sandwich….or a big piece of steak….or top of hot pasta for a little bit of a spin on traditional pesto.
Let’s take another look, shall we? I really need to get a food processor because making this in my blender was a little bit challenging, but definitely worth it. I don’t even think that I have ever even used a food processor, now that I think about it!
And you don’t have to like pesto to like this, by the way. Adam hates pesto (don’t get me started) but LOVED this bella burger with goat cheese spread. I think it helps that I fed him Mama Pea’s cookie dough balls for dessert. Or actually an appetizer. Let’s just say he was a happy boy.
Oh, how I hope you made the buns!!!! Because now it’s go-time.
Buns + juicy grilled mushroom + goat cheese + anything else you can find in your fridge. Serve with some homemade baked beans, old fashioned potato salad (oh my, I get weak in the knees just looking at this recipe!) and cherry mojitos. Then call me. I’m coming over!
Oh! And the winner of the gorgeous Silhouette Camera Bag is….GABY, comment number 1667. Congrats, girl! Send me an email with your shipping address!
Portobello Burgers with Basil Goat Cheese Spread
makes 4 burgers
4 large portobello mushrooms, stems sliced off
4 hamburger buns (preferable homemade! yes you can.)
4 oz soft goat cheese
1 cup packed fresh basil
1/2 tsp minced garlic
1 tbsp olive oil, divided
optional toppings of choice: sliced tomato, caramelized onions, lettuce…
Make the goat cheese spread first. In a food processor, combine the goat cheese, fresh basil, minced garlic and a teeny tiny pinch of sea salt. Process until smooth. Keep in the fridge until ready to use.
Heat up grill to medium high.
Drizzle a little bit of olive oil all over each portobello cap. Sprinkle with salt.
Grill mushrooms for about 6 minutes per side, or until they are very tender and juicy. Once grilled, assemble the burgers. Place a grilled mushroom cap on each bun, topped with a large spoonful of goat cheese spread and whatever additional toppings you choose. Eat. And love.