Emily’s Bella Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


4 bun-sized Portabella mushrooms
1/2 cup olive oil
1/4 cup teriyaki sauce
1/2 tsp fresh snipped rosemary
1/2 tsp fresh basil
fresh ground pepper
Avocados, sliced
Roma tomatoes, peeled, sliced, seeds removed
Fresh lettuce
Ketchup and mustard to taste



Gently wash mushrooms under cool running water and dry on paper towels. In a medium bowl, wisk together oil, teriyaki sauce, and herbs. Put mushrooms in a sealable plastic bag, pour marinade over, and refrigerate for 4-5 hours, turning several times. Preheat grill until it reaches about 350 degrees. Place mushrooms cap-side-down on grill, pour marinade into the well of the mushrooms, cook with indirect heat. Cook five minutes. Sprinkle with salt and fresh ground pepper. Turn and grill another three-five minutes. Split bun and toast gently (for vegans, be sure there are no dairy products in the bun). Place the mushroom on the bottom bun, top with lettuce, avocados and tomatoes. Add ketchup and mustard to taste. Serves four.