Try pairing with Lizzy James, Old Vine Zinfandel
Recipe Courtesy of Erin (@platingsandpairings)
Are you craving a savory, smoky meal, but currently trying to opt veggies for meat? We’ve got you covered! This recipe is a perfect vegetarian option for those who don’t want to give up the char of the grill and need a simple, yet delicious substitute. Even if you are cooking a piece of meat such as a filet, a sirloin, or a burger, these portobellos make a delicious side to accompany any main dish.
Not only are most of these ingredients already in your pantry, but we’ve made the wine pairing simple. The earthy flavor and meaty quality of the Portobellos compliment any robust red wine. Our well-structured, Lodi-grown varietal we call our Lizzy James, Old Vine Zinfandel displays juicy fruit characteristics of ripe wild blackberry, boysenberry jam, and candied cherry. Coming from an 118-year-old vineyard, our Lizzy James, Old Vine Zinfandel is a labor of love and truly a piece of art, bottled up for us to enjoy.
Savor the moment: pop open a bottle of Lizzy James with friends and family, jump in the pool, spend time on a good meal, and enjoy a summer evening with delicious grilled food! Cheers.
What You’ll Need:
7 large portobello mushrooms
¼ cup extra-virgin olive oil
Mushroom Seasoning:
2 tsp kosher salt
2 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp black pepper
Roasted Red Pepper Sauce:
1-12 oz. jar roasted red peppers, drained
⅓ cup almonds (raw or roasted)
1 tbsp Sherry vinegar (or red wine vinegar)
1 tsp smoked paprika
1 tsp kosher salt
2 cloves garlic, smashed
2 tbsp extra virgin olive oil
1 thick slice baguette or country-style bread, stale or lightly toasted (about 1 oz.)
Salt and pepper (to taste)
Directions:
Heat your grill to high heat.
Meanwhile, in a small bowl, prepare the seasoning by combining the salt, onion powder, garlic powder, smoked paprika and pepper.
Remove the stems from the mushrooms and slice into ¾” thick strips (you will get about 4 slices per mushroom). Thread the mushrooms onto skewers and place on a baking sheet or large platter.
Drizzle the mushrooms with ¼ cup extra virgin olive oil then sprinkle on the seasonings to coat.
Grill 8-10 minutes per side, until charred.
Red Pepper Sauce:
Pulse all ingredients except olive oil and bread in a food processor or blender until finely chopped and combined. Add olive oil and bread and process until incorporated.
Season with salt and pepper, to taste.
Serve mushrooms hot, or at room temperature, with red pepper sauce on the side.
