Portobello Pear Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


4 Portobello Mushrooms (de-stemmed)
4 Burger Rolls
2 Pears (sliced)
1 cup White Wine
1/2 cup Water
1/4 cup Balsamic Vinegar
1/4 cup Olive Oil
Chopped Walnuts
1 tsp basil Cinnamon Stick



In a shallow dish, combine Olive Oil, Balsamic Vinegar and Basil. Place Mushrooms in mixture and marinate for 15 minutes flipping once to coat mushroom. In a separate pan, simmer wine, water, cinnamon stick and pear slices until pears are tender. Remove pears from liquid. Set aside. Remove mushrooms from marinade and grill on both sides until cooked through. Place cooked Portobello’s on a toasted roll and top with sliced pears, gorgonzola and chopped walnuts.