Portobello Burgers with Herbed Chèvre and Grilled Onions
Ingredients
- 6 oz. (185 g) chèvre, at room temperature (about 1/2 cup)
- 1 Tbs. heavy cream
- 6 fresh basil leaves, chopped
- Kosher salt and freshly ground pepper
- 4 portobello mushrooms, stems removed, caps brushed clean
- 1 red onion, cut into 1/2-inch (12-mm) rings
- 3 Tbs. olive oil
- 4 soft rolls, split
- 1 cup (3 oz./90 g) shredded romaine lettuce
Instructions
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