Cabernet Portabella Burgers
Ingredients
The marinade
-
2
cups
Cabernet Sauvignon
-
¼
cup
minced shallots
-
1
tablespoon
butter
-
2
teaspoons
brown sugar
-
to taste
salt and pepper
-
light
olive oil or grapeseed oil
The burgers
-
4
large
portabella mushrooms, stems removed
-
4
slices
sharp cheddar cheese
-
4
½-inch squares
focaccia, cut horizontally in half or hamburger buns
-
1
tablespoon
minced fresh rosemary
-
8
large
heirloom tomato slices
-
2
cups
arugula
Instructions
- Combine the wine and shallots in a saucepan, bring to a boil and reduce for 15-20 minutes until about ½ cup remains.
- Whisk in the butter and sugar, then season with salt and pepper.
- Preheat an indoor grill to high heat and brush the grates with oil.
- Place the mushrooms on the grill gill-side down and brush with the cabernet sauce.
- Cook for about 5 minutes, then flip and brush the gill-side with more sauce, cooking for another 5 minutes.
- Flip the mushrooms again, brush with the remaining sauce, and cook until tender.
- Toast the cut sides of the focaccia or buns on the grill for about 3 minutes.
- Assemble the burgers by placing the mushrooms on the bottom halves of the bread, topping with tomatoes and arugula, then cover with the top halves.
Nutrition Facts (estimated)
Servings
4 burgers
Calories
334
Total fat
7.5g
Total carbohydrates
54g
Total protein
11g
Sodium
583mg
Cholesterol
7mg
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