Portobello Mushroom Burger Recipe with Gorgonzola paired with cabernet sauvignon or BOXT Profile Five
Our Profile Five loves a good savory burger – meat or veggie – and the fuller body and smooth boldness of this wine stands up to the richness of the gorgonzola, bringing out the subtle complexities of this big, delicious red.
Prep Note: this recipe calls for at least 2 hours (up to overnight) of marinating.
For one single burger
- 1 large portobella mushroom
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 pinch red pepper flakes
- salt and pepper to taste
- 1 ounce blue cheese, gorgonzola, or roquefort crumbled
Cut the stems off the mushrooms and brush gently with paper towel or mushroom brush to remove any dirt.
In a medium bowl, mix vinegar, oil, pepper flakes, salt and pepper. Add mushroom(s) and gently toss to coat. Cover with plastic wrap and refrigerate, flipping every once in awhile for at least two hours and up to overnight. The longer, the better.
Heat a grill, grill pan, cast iron or even non stick skillet over medium heat. Place the mushrooms, gill side up onto the pan. Cook 5 to 7 minutes per side. They become very fragile as they cook, so it’s best to move them as little as possible.
Gently flip them over – a spatula works best – and crumble the blue cheese onto the gills. Cook for a few more minutes until cheese is melted.
To test for doneness, give the mushroom a little squeeze with a pair of tongs. If they bend easily throughout (not just the edges), they are cooked all the way through.
Serve on your favorite hamburger buns with your favorite toppings. We like ours basic with mayo, lettuce and tomato, but you can get extra with caramelized onions, radishes, avocado, roasted peppers, cucumbers, you name it.
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