Health on a Plate Portobello Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


8 vine-ripened plum tomatoes
1/3 cup Colavita olive oil
2 tbs. white wine
3 tbs. balsamic vinegar
3 sprigs fresh thyme – chopped
kosher salt/freshly ground pepper to taste
4 garlic cloves – finely minced
4 tbs. Colavita olive oil
1 tbs. white wine
6 portobello mushroom caps – stems removed
12 slices multi-grain or sunflower seed bread
1 cup shredded jalapeno rice cheese*
1 package bean sprouts
2 California avocados – peeled, pitted and sliced



To make the tomatoes, cut each plum tomato in half and place on a cookie sheet, sliced side up. Combine 1/3 cup olive oil, white wine, balsamic vinegar and evenly drizzle over the tomatoes. Season with thyme, salt and pepper and roast the tomatoes on the preheated grill by placing the sheet on it for 30-35 minutes until they lose their structure and start to caramelize. Remove the cookie sheet and put the roasted tomatoes aside for later use. To prepare the caps, combine the garlic, 4 tbs. olive oil, wine salt and pepper in a bowl and brush the mushroom caps with the seasoned garlic oil. Brush the heated grill with oil and place the mushroom caps on the grill for 5 minutes on each side or until tender. During the last few minutes of cooking, place bread slices on grill and lightly toast for a minute on each side. To assemble, place one cap, face up, on top of one slice of bread. Fill the caps with two balsamic fire-roasted tomatoes and sprinkle evenly with the cheese. Place a handful of sprouts on top the cheese and four slices of fresh avocado on top of the sprouts. Cover the ‘burger’ with the remaining slice of toasted bread and serve.