Panko Crusted Portobello Mushroom with Boursin, Braised Kale, and Heirloom Tomato

Panko Crusted Portobello Mushroom with Boursin, Braised Kale, and Heirloom Tomato

by Pam on September 28, 2014

This is seriously my new favorite recipe and I am so glad I made it! My husband and I try to meet for a lunch date every week. We found this great pub which has delicious and gourmet food that is priced reasonably. My go to meal there is a crispy portobello burger with boursin cheese and braised kale. It’s unbelievably delicious and I absolutely love it. I picked up some mushrooms and boursin cheese and decided to recreate my favorite burger at home. I coated the mushrooms in Italian seasoned panko and baked them in my convection oven. I braised some kale with sliced garlic and chicken broth and topped the whole thing off with boursin cheese, and heirloom tomato slice, and a toasted bun. Perfection! My son, who doesn’t like mushrooms, loved it! My daughter actually liked it too and ate most of her portion. My husband and I thought it was excellent and just as good as the restaurant. I loved that the mushrooms were crispy but not greasy and the melted boursin cheese  was creamy and delicious. I loved the flavor and texture the kale and tomato also gave to this delicious burger. I highly recommend this recipe and I am looking forward to making these burgers again soon!

Preheat the oven to 400 degrees – use convection setting if possible. Line a baking sheet with tin foil then coat with olive oil cooking spray.

Combine the egg and milk together with some sea salt and freshly cracked pepper, to taste. Pour the panko crumbs onto a large plate. Dip the mushroom into the egg mixture then into the panko crumb mixture. Coat both sides evenly with the crumbs. Place the mushroom onto the lined baking sheet stem side up. Repeat with the remaining mushrooms.

Place the mushrooms into the oven to bake for 15-20 minutes.

While the mushrooms are baking. Heat the olive oil into a large pan over medium heat. Add the garlic slivers and cook, stirring constantly, for 1 minute. Add the kale and crushed red pepper flakes then cook, stirring constantly for 30 seconds. Add the broth to the pan then cook, stirring occasionally, for 7-10 minutes. Season with sea salt and freshly cracked pepper, to taste.

Remove the mushrooms from the oven. Place a dollop of cheese into each center (bowl) of the mushrooms. Place back into the oven and cook for 7-10 minutes or until mushrooms are done and cheese is melted. Remove from the oven; set aside. Toast the buns in the oven, if desired.

Place the mushroom on the toasted bun then add some drained kale and an heirloom tomato slice followed by the other bun. Serve immediately. Enjoy!



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Panko Crusted Portobello Mushroom with Boursin, Braised Kale, and Heirloom Tomato




Yield: 4



Ingredients:

1-2 eggs
1 tbsp milk
Sea salt and freshly cracked pepper, to taste
1 1/2 cups of Italian seasoned panko crumbs
4 portobello mushrooms, stems and gills removed
1 clove of garlic, sliced thinly
2 cups of kale, chopped
Pinch of crushed red pepper flakes
1 cup of vegetable or chicken broth
Boursin cheese with garlic and herbs
Heirloom tomato, sliced
Hamburger buns, toasted

Directions:

Preheat the oven to 400 degrees – use convection setting if possible. Line a baking sheet with tin foil then coat with olive oil cooking spray.

Combine the egg and milk together with some sea salt and freshly cracked pepper, to taste. Pour the panko crumbs onto a large plate. Dip the mushroom into the egg mixture then into the panko crumb mixture. Coat both sides evenly with the crumbs. Place the mushroom onto the lined baking sheet stem side up. Repeat with the remaining mushrooms.

Place the mushrooms into the oven to bake for 15-20 minutes.

While the mushrooms are baking. Heat the olive oil into a large pan over medium heat. Add the garlic slivers and cook, stirring constantly, for 1 minute. Add the kale and crushed red pepper flakes then cook, stirring constantly for 30 seconds. Add the broth to the pan then cook, stirring occasionally, for 7-10 minutes. Season with sea salt and freshly cracked pepper, to taste.

Remove the mushrooms from the oven. Place a dollop of cheese into each center (bowl) of the mushrooms. Place back into the oven and cook for 7-10 minutes or until mushrooms are done and cheese is melted. Remove from the oven; set aside. Toast the buns in the oven, if desired.

Place the mushroom on the toasted bun then add some drained kale and an heirloom tomato slice followed by the other bun. Serve immediately. Enjoy!



Recipe and photos by For the Love of Cooking.net
Inspired by ABV Public House

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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