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Jeff Cohn Cellars

Kathy Harshbarger
 
April 28, 2021 | Drink Wine, Recipes | Kathy Harshbarger

Grilled Portobello Burgers

Dig in! This Portobello Burger will be on your regular grilling rotation. Thick, rich, and juicy - YUM!

portobello burger paired with homemade fries and Jeff Cohn Cellars Rossi Zinfandel on an outdoor table

Thanks to our club members, Jennifer and Jeff for sharing this with all of us! Try their plant-based version and experiment with your own ingredients to fill your cap! Paired with homemade fries and Zinfandel for a delicious meal.

Jennifer shared, "the fries are potatoes tossed in olive oil, seasoned with Rosemary, salt, pepper and baked in the oven. Jeff and I thought the Rossi Zinfandel paired will with the smokiness of the grilled mushroom burger."  

Recipe from from America's Test Kitchen

Serves 4

Ingredients

  • 4 Portobello mushroom caps (4-5 inch diameter), remove gills
  • ½ cup Extra Virgin Olive Oil (EVOO)
  • 3 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • Salt and pepper 
  • ½ cup jarred roasted red peppers, pat dry and chopped
  • ½ cup oil-packed sun-dried tomatoes, pat dry and chopped
  • ½ cup (vegan) mayonnaise
  • ¼ cup chopped fresh basil
  • 4 (½-inch-thick) sliced red onion
  • 4 (Multi-grain or Brioche) buns
  • 1 oz. baby arugula
  • Feta cheese (optional)

Preparation

Cap Marinade

  •  Cut 1/16-inch-deep slits on the top side of the mushroom cap, spaced ½ inch apart in a  crosshatch pattern
  • Combine oil, vinegar, garlic 1 teaspoon salt , ½ teaspoon pepper in 1-gallon ziplock bag
  • Add caps, press out air, seal, turn to coat
  • Marinade for 30 minutes to 1 hour

The Filling + Layers

  • Combine peppers and tomatoes in a bowl, set aside
  • Combine may and basil in another bowl, set aside
  • Push 1 tootpick into onion horizontally all the way through each slice to keep in tact
  • Remove mushroom caps
  • Brush onions all over with marinade

Grill Preparation

Charcoal 

  • Open bottom vent completely & remove grilling grate
  • Light large chimey starter still with 6 quarts of briquettes
  • When coal tops are partially covered with ash, pour over evenly 
  • Set cooking grill grate in place, cover and open lid vent competely
  • Heat until hot, about 5 minutes

Gas

  • Turn all burners to high, cover and heat grill until hot, about 15 minutes
  • Turn all burners down to medium-high

Clean and oil the cooking grate

Grill

  • Place mushrooms, gill side up, and onions on grill
  • Cook covered (gas) until mushrooma have released their liquid and are charred on the top, 4 - 6 minutes
  • Flip both and continue to cook covered (gas) until mushroom are charred on bottom side, 3 - 5 minutes more

Layer Assembly + Eat! 

  • Lightly toast buns (optional) 
  • Place cap-side down, spoon in layer of tomato and peppers
  • Feta adds zing if you would to add to yours ;)
  • Grilled onion
  • Arugula
  • Dress top of bun with herb mayo

Chow dowm with baked fries and your favorite Jeff Cohn Cellars Zinfandel (or Syrah, Red Blend)

 

 

 

 

 

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