Stilton and crab stuffed portobello topped two onion beef burgers with red onion marmalade mayo

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


6 4-inch portobello mushrooms, stems removed and gills scraped
1/3 cup SUTTER HOME Zinfandel
1/3 cup Extra virgin COLAVITA extra virgin olive oil
1/3 cup balsamic vinegar

Red Onion Mayo:
1 tablespoon butter
1/2 cup thinly sliced, roughly chopped red onion
2 tablespoons SUTTER HOME Zinfandel
2 teaspoons sugar
1/2 cup mayonnaise

1 3-ounce REAL CALIFORNIA cream cheese, softened
1/3 cup crumbled stilton cheese
½ teaspoon TABASCO Chipotle Pepper Sauce
1 tablespoon finely chopped chives
1/2 pound fresh crab meat

2 pounds ground chuck (20% fat)
¼ cup finely chopped sweet yellow onion
¼ cup finely chopped red onion
1 large egg, lightly beaten
1 tablespoon GREY POUPON Dijon mustard
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
Vegetable oil for grill rack

1 ½ cups roughly chopped Romaine lettuce
1 cup diced NatureSweet cherry tomatoes
6 challah or brioche buns (about 4 inches in diameter), split horizontally



Place mushrooms in large zip-top baggy containing marinade ingredients. Shake and let sit for 1 hour.

Prepare a medium-hot fire in a charcoal grill with a cover. Place a small iron skillet (or other heat-safe skillet) on grill and melt butter. Add onions and cook until lightly golden, stirring. Add wine and sugar. Cook until liquid is evaporated, stirring. Remove from heat to cool then stir cooked red onions into mayonnaise. Set aside.

Place mushrooms on paper towels to drain. Stir together cream cheese, stilton, Tabasco sauce and chives in a small bowl. Stir in crab meat then spread mixture into cavities of mushrooms. Set aside.

In a large bowl combine ground chuck, chopped yellow and red onion, egg, mustard, ½ teaspoon salt, and pepper. Shape into 6 patties to fit diameter of buns. Press quarter size indention in center. Sprinkle patties with remaining kosher salt and cook. Oil grill rack and cook burgers, covered, for 5-6 minutes per side for medium doneness. Cook stuffed mushrooms on outer edges of grill, along with burgers, removing once mushrooms are softened (about 5-6 minutes).

Lightly toast rolls, cut side down, on outer edges of grill during last few minutes of cooking. Spread cut sides of bread with mayo mixture. Place burgers on bottom buns. Top with stuffed mushroom then romaine lettuce then diced tomatoes. Replace with top bun.

Servings: 6