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.

© Jaymi Heimbuch

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.

© Jaymi Heimbuch

3. Grill the onions and red peppers first.

© Jaymi Heimbuch

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.

© Jaymi Heimbuch

5. Grill until the balsamic-honey mixture begins to boil within the caps, then top them with the grilled onions and peppers.

© Jaymi Heimbuch

6. Top with cheese.

© Jaymi Heimbuch

7. When the cheese has fully melted, remove them from the grill.

© Jaymi Heimbuch

8. Enjoy!

© Jaymi Heimbuch

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