Blue Cheese Portabello Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Red Pepper Aioli:
3 garlic cloves, chopped
1 jar roasted red peppers, drained, patted dry
1/2 cup mayonnaise
2 tablespoons olive oil
pinch of crushed red pepper flakes
1/4 teaspoon of salt
1/4 teaspoon of black pepper
Grilled Portabellos:
1/4 cup Sutter Home Cabernet Sauvignon
2 tablespoons olive oil
1/4 cup Balsamic Vinegar
2 garlic cloves, minced
1 teaspoon fresh lemon juice
1 teaspoon fresh thyme
1/2 teaspoon dried oregano
pinch of salt
pinch of black pepper
6 Portabello mushrooms, cleaned
Vegetable oil, for brushing on the grill rack
12 slices (1/2" thick) Ciabatta bread
24 rinsed and dried arugula leaves
1 cup crumbled blue cheese



Prepare a medium-low fire in a charcoal grill with a cover, or preheat a gas grill to medium-low. To make the aioli, combine the chopped garlic, red peppers, and mayonnaise in a food processor. While the machine is still running, slowly add the olive oil and red pepper flakes. Add the salt and pepper. Put aioli in a small bowl, cover and refrigerate. To make the portabellos, combine the Cabernet Sauvignon, olive oil, balsamic vinegar, garlic, lemon juice, thyme, oregano, salt and pepper in a shallow bowl. Whisk well. Add the mushrooms making sure to coat both sides, set aside to marinade. Drain mushrooms after marinading for 30 minutes. Reserve the marinade. Brush the grill rack with vegetable oil. Place the mushrooms on the rack, cover, and grill for 4 minutes, turning once, grill the other side for 3 to 4 minutes. Brush the mushrooms frequently with the marinade. During the last two minutes of cooking the mushrooms, place the slices of Ciabatta bread on grill to toast lightly. To assemble burgers, spread a generous amount of aioli on a slice of the Ciabatta bread. Place 4 arugula leaves on top of aioli. Place Portabello mushroom on top of arugula. Sprinkle crumbled blue cheese on top of mushroom. Place a slice of Ciabatta bread on top to cover.