Merlot’s smooth tannins and dark fruit match the earthy mushrooms perfectly.
Ingredients for the Mushroom Burgers
- 4 large portobello mushroom caps, cleaned and stems removed
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp soy sauce or tamari
- 1 tsp garlic powder
- 1/2 tsp black pepper
Ingredients for the Garlic Aioli (optional but amazing)
- 1/2 cup mayo
- 1 clove garlic, finely grated
- 1 tbsp lemon juice
- Salt & pepper, to taste
To Assemble:
- 4 brioche or whole grain buns, toasted
- Sliced red onion
- Arugula or spinach
- Sliced tomato
- Optional: melted smoked gouda or Swiss cheese
Directions
Marinate the Mushrooms:
In a bowl, whisk olive oil, balsamic, soy sauce, garlic powder, and pepper. Brush mushrooms generously and let sit for 10–15 minutes.
Grill the Mushrooms:
Heat grill or grill pan to medium-high. Grill mushrooms for 4–5 minutes per side, until tender and juicy. Add cheese during the last minute if using.
Assemble the Burgers:
Spread aioli on buns, layer mushrooms, arugula, tomato, and red onion. Serve hot.”
Grill the Mushrooms:
Heat grill or grill pan to medium-high. Grill mushrooms for 4–5 minutes per side, until tender and juicy. Add cheese during the last minute if using.
Make the Aioli:
Mix mayo, garlic, lemon juice, salt, and pepper in a small bowl.
Assemble the Burgers:
Spread aioli on buns, layer mushrooms, arugula, tomato, and red onion. Serve hot.
Dessert Pairing Idea: Espresso brownies or salted dark chocolate cookies