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Marinate the mushrooms. In a shallow dish, whisk together balsamic vinegar, olive oil, garlic, herbs, salt, and pepper. Add mushrooms, cap side down, and flip to coat. Marinate 30-120 minutes in the fridge.
Preheat the grill. Heat to medium-high (400–425°F). Clean and oil the grates.
Grill the mushrooms. Place mushrooms cap side down and cook for 5 minutes. Flip and cook for another 4–5 minutes until tender and charred at the edges. Remove from heat.
Toast the buns. Lightly brush cut side of buns with olive oil and toast directly on the grill until golden.
Assemble the burger. On bottom bun: optional smear of Boursin cheese, grilled mushroom, arugula, red onion, and roasted pepper. Top with bun.