portobello mushroom burger

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.


4 large Portobello mushrooms, stems removed
1/2 cup tomato-based barbecue sauce or
olive oil mixed with 1 crushed garlic clove and 1/2 teaspoon rosemary and freshly-ground black pepper to taste
4 15-grain rolls
grilled onion
slices lettuce leaves and sliced tomato
muenster cheese and chopped almonds
Cajun hot sauce
fresh minced herbs
sliced avocado,
chopped raw onion,
Chopped mushroom stems sauteed in butter or olive oil



1. Prepare a medium fire in the grill. 2. Brush the mushroom caps with olive oil or barbecue sauce. 3. Grill mushrooms (and onion slices, if you like them), turning occasionally until tender and grill-marked, about 10 minutes. Grill the rolls until lightly toasted, about 2 minutes on each side. 4. To assemble the sandwiches, lightly brush the cut side of the toasted rolls with the remaining olive oil or barbecue sauce. Add Portobello burgers and desired toppings. 5. If pan-frying the mushrooms, simply cook in a little olive oil over medium heat until tender, turning occasionally. Serves 4.