Grilled Portabella Melt with Pepper Jack Cheese
Mouthwatering photos taken by Jaymi Heimbuch. Try to share!
This recipe was created exclusively to pair with a bottle of 2006 Syrah from Tablas Creek and your BBQ. The wine is quite complex and rich with dark fruit and cocoa. It has some nice mineral tones to it also.
Tablas Creek's Syrah is the perfect wine to kick off BBQ season with. It's chewy and almost smokey but holds on to its fruit quite nicely. You'll find it pairs with almost anything you throw at it, or on the grill. This portabella melt is incredibly tasty but my favorite thing about it is the presentation. It looks divine! Your meat-eating friends are bound to be jealous as they scrape their boring old burgers from the grill.
4 portabella mushrooms
1 large red bell pepper
1 large red onion
4 thick slices of pepper jack cheese
1/4 cup of balsamic vinegar
1 tablespoon of olive oil
3 heaping tablespoons of honey
1. Add the balsamic vinegar and olive oil.
2. Add honey and mix.
This honey is from the Smart Home on display at Chicago's Museum of Science and Industry. It was designed by my good friend, and eco-architect extraordinaire, Michelle Kaufmann. I was fortunate enough to visit the home along with Michelle last month. It is a beautiful exhibit and everyone that works on it is just amazing.
3. Grill the onions and red peppers first.
4. Flip the onions and peppers, then add the portabella mushrooms to the grill, cap side up. Pour the balsamic-honey mixture into each mushroom cap.
5. Grill until the balsamic-honey mixture begins to boil within the caps, then top them with the grilled onions and peppers.
6. Top with cheese.
7. When the cheese has fully melted, remove them from the grill.
Visit TreeHugger's Green Wine Guide for more green wineries, recipes and virtual tours.
More Recipes from the Green Wine Guide
Winter Salad with Roasted Root Vegetables and a Balsamic Reduction
Indian-Spiced Tomato Soup
Maple-Lemon Crème Brulée With Amaretti Cookie
Homemade Pizza with Caramelized Onions, Blue Cheese and Thyme
Chèvre-Stuffed Dates with Pomegranate Molasses and Chili Oil
Tempeh, Broccoli, and Red Bell Pepper Stir Fry
More from the Green Wine Guide
Kaz Vineyard & Winery: Serious Organic Wine for the Not-So-Serious
Medlock Ames: An Organic Vineyard with Mini Cows and a Century-Old Biker Bar
Jacuzzi Wines and Cline Cellars: "Beyond Organic" Winemaking