Stuffed Portobello Mushroom with Merlot | Food and Wine Pairing

Stuffed Portobello Mushroom Recipe

This recipe is made with ground beef, which can be substituted with riced cauliflower for a vegetarian version. 

Serves 4

Ingredients:

• 2 TBSP EVOO
• 4 portobello mushroom caps
• 1 small yellow onion diced
• 1 clove minced garlic
• 1 lb ground beef or bison 
• 6 oz tomato paste
• 1 tsp dried basil (or 2 tsps fresh chopped)
• 1 tsp dried oregano (or 2 tsps fresh chopped)
• Salt and pepper 
• Grated parmesan cheese

Instructions:

1. Heat oven or grill to medium high heat (375-400)
2. In a separate pan, sauté onion in EVOO until translucent
3. Add minced garlic and stir until fragrant
4. Brown the ground beef with the onion and garlic until cooked completely
5. Stir in tomato paste, basil and oregano
6. Add salt and pepper to taste
7. Fill mushroom caps with beef mixture
8. Cook in an oven or on the grill until mushroom caps begin to crepe
9. Remove and top with grated parmesan cheese
10. Serve with roasted brussels sprouts 

Recommended wine pairing: Inspiration Vineyards 2019 Merlot