The Imposter – PortoBurger

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 Cloves Garlic – 3 crushed; 1 minced
1 Cup Olive Oil
3 Medium Tomatoes, chopped
1 Medium Red Onion, chopped
6 Tablespoons Pimiento-Stuffed Green Olives, chopped
3 Tablespoons Fresh Lemon Juice
1/8 Teaspoon Fresh Ground Black Pepper
1 Medium Cucumber, peeled, halved lengthwise, seeded, and sliced into thin half-moons
1 Cup Plain Yogurt
1 Tablespoon Dill Weed
1/2 Cup Vegetable Oil for the grill
8 Portobello Mushrooms, gills removed
2 Medium Zucchini, sliced into 1/4-inch pieces
2 Medium Yellow Squash, sliced into 1/4-inch pieces
6 Sour Dough Rolls, halved
1/2 Cantaloupe, thinly sliced
6 Ounces Cappiello (Mozzarella) Pepper Cheese, thinly sliced



1. Crush 3 cloves of garlic and add to one cup of olive oil. Set aside. 2. In a bowl combine tomatoes, onion, olives, one tablespoon lemon juice and 1/8 teaspoon fresh ground black pepper. Cover and refrigerate for 45 minutes. 3. Combine cucumber, 1 minced clove of garlic, yogurt, dill weed, and 2 tablespoons lemon juice. Refrigerate covered for 40 minutes. 4. Prep grill with vegetable oil. Heat to medium-high. 5. Brush portobello, zucchini, yellow squash, and roll halves with garlic-olive oil. 6. Grill vegetables for 15 – 20 minutes and lightly toast rolls. 7. Layer the following on top of portobellos: Zucchini, Tomato Mix, Yellow Squash, Yogurt Mix, Sliced Cantaloupe, and Sliced Cheese. 8. Return mushrooms to grill to melt cheese. 9. Place mushrooms on rolls and serve.