4 Portobello Burgers, stalks trimmed
2 Brioche Burger Buns
4 Slices of Jalsberg Cheese
2 Slices of Extra Mature Cheddar Cheese crumbled
1 Herby Cheese Roulade or Boursin
1 tbsp Truffle Mayonnaise
3 tbsp panko breadcrumbs
1 tbsp olive oil
2 beef tomatoes sliced
1 Handful Rocket Salad
½ tsp salt
½ tsp pepper
Step 1: Heat a griddle pan and brush mushrooms all over with your olive oil then season with your salt and pepper. Griddle for 4-5 minutes on each side until charred.
Step 2: Whilst your mushrooms are on the Griddle, in a bowl, mix together your roulade or your Boursin with your mayonnaise and crumbled cheddar until fully combined and leave to the side.
Step 3: Slice your burger buns and slice of jalsberg cheese on each base and grill for 1 minute until just starting to melt. Then smooth a layer of your cream cheese mix on top of the cheese before layering with some of your rocket salad and beef tomatoes followed by another slice of jalsberg.
Step 4: Remove your mushrooms from the griddle and then fill two of your mushrooms with the remaining cream cheese filling, sprinkle with breadcrumbs grill for 5 minutes. The remaining two mushrooms should be left to the side.
Step 5: Remove the cream cheese mushrooms from the grill and place onto a napkin to rest for a minute.
Step 6: Place your two portobello mushrooms on top of the cream cheese mushrooms to form a sandwich and then place into your burger and on top of your beef tomato.
Step 7: Serve with fries or crushed thyme jersey royal potatoes.