Grilled Marinated Portobello Mushroom

with Fresh Tomato Salsa

Grilled Marinated Portobello Mushroom

Portobello Mushrooms

Ingredients:

4 large Portobello mushrooms
¼ cup Columbia Crest Merlot
¼ cup extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp soy sauce
2 cloves garlic, minced
1 Tbsp chopped fresh thyme
2 Tbsp chopped fresh Italian parsley
¼ tsp dry mustard
¼ tsp paprika
½ tsp sugar
salt and pepper to taste

Instructions:

Whisk all the ingredients together and season with salt and pepper. Pour over the mushrooms and marinate for at least 30 minutes, turning often to coat the mushrooms. Grill over medium high heat, basting with the marinade as the mushrooms cook. Slice and serve with the tomato salsa.

Salsa

Ingredients:

3 large red tomatoes, cored and diced to ½ inch
¼ cup red onion, diced to ¼ inch
3 green onions, chopped
2 Tbsp chopped fresh basil or parsley
1 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
pinch of sugar
salt and pepper to taste

Instructions:

Toss tomatoes, onion, olive oil and vinegar together and season with salt and pepper. Add sugar if needed. Let the salsa marinate at room temperature for at least one hour. Add the fresh herbs just before serving.

Wine Pairings