Grilled Portobellos With Old Vine Zinfandel
Pairs With Lizzy James Old Vine Zinfandel
Ingredients
6 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)
Preparation
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.
