Description
Grilled Portobello Mushrooms | 2008 Mesa Cabernet Sauvignon (May 2011)
- 6 Portobello Mushrooms
- 2 Heirloom Tomatoes
- 4 oz Goat Cheese (a Herbs de Provence variety, if available)
- Extra Virgin Olive Oil
- Sea Salt
- Lemon Pepper
Begin by removing the stalk of the Portobello mushroom and brushing clean. Cut a piece of tinfoil sufficiently sized to fully wrap the mushroom and lay beneath, with the veins of the mushroom pointing upward. Put the extra virgin olive oil in a small dish, sprinkle with sea salt, stir, and then brush onto the mushrooms veins. Slice the heirloom tomato and lay it upon the mushroom (use a sufficient cut(s) to cover the mushroom). Crumble some of the goat cheese on top of the tomato. We find the Herbes de Provence Chevre from Colorado's Haystack Mountain Dairy works quite well for this dish. Sprinkle the top with Lemon Pepper and wrap the foil over the top of the mushroom and seal with a twist. Place the foiled mushrooms on the grill. Timing is critical: one wants the mushrooms to release their juice and pierce easily with a fork. If grilled too long, the mushroom juice will evaporate and the mushroom itself will dehydrate. Transfer the mushroom to the serving dish and then drizzle the top with the mushroom juice on the bottom of the foil. Our Other Pairings
- Date Published: 07/28/2011
- Categories: Mesa Cabernet Sauvignon
