These Red Wine Portobello Burgers feature a quick, delicious red wine marinade. They’re perfect for a casual summer dinner on the back porch with friends and family!
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I’ve always been a collector. From baseball cards to comic books to boxes of cereal, I pretty much like to collect. As I was going through the boxes of my childhood toys, I felt like a kid on Christmas morning again. I found piles of old comic books. Like seriously cool old comic books that I want to frame in my office now. I found boxes upon boxes of baseball cards…and then I came across the grand prize of old toys: my original Nintendo. Yup, from like 1986. The kind you had to blow the dust out of to get the games to work. You better believe I packed that bad boy up in bubble pack and brought it back on the plane. I’m ready to rock some old school Mario and Zelda like it’s my job!
I’m planning a marathon gaming night for this weekend, and in true Mario fashion, I think I need to eat some mushrooms to get into the right mindset. Yup, this definitely calls for a batch of these tasty Red Wine Portobello Burgers. I love a good burger, and I’ve certainly posted my share of delicious burgers here on Spiced. But the other day, it hit me that I hadn’t made portobello burgers yet. Well, that needed to be fixed ASAP, right? Before throwing these shrooms on the grill, I marinated them in a delicious California Pinot Noir from Black Box Wines. It was a quick and easy marinade (only about 45 minutes), and the red wine marinade gave these portobellos an amazing flavor.
So I have a confession to make. Mushrooms. I’ve had the hardest time getting on board with them. I’ve loved the earthy flavor for a long time, but the texture always got me. And frankly, it still makes me pause for a moment. But not too long. The taste of these grilled portobellos is quite simply amazing, and my fear of mushrooms fades away quickly whenever these bad boys show up on the grill. In fact, I suspect these Red Wine Portobello Burgers would even make Mario proud!
I also have another confession to make. Boxed wine. Until recently, I was skeptical of the stuff. Boxed wine has been out for a while, but I thought the quality was suspect at best. Well, that’s just not true anymore. You can indeed find quality wine in boxes now. Take Black Box Wines for instance. They’ve won 46 Gold Medals and 27 “Best Buys” from Wine Enthusiast magazine. That’s legit, folks! Boxed wine is a good bit cheaper than comparable bottled wine, too…like 40% less. The larger box is equivalent to 4 bottles of wine, and it’ll stay fresh for a month once you open it. And since there’s no glass involved, you can take it anywhere. Worried about glass by the pool? Not anymore! Plus, you don’t need to pack a bottle opener. So it’s easier, economical and tasty? Count me in. But for now…I’m off to rescue the Princess!
Red Wine Portobello Burgers
For the Red Wine Marinade
- In a medium bowl, whisk together all of the Red Wine Marinade ingredients.
- Place the Portobello mushrooms cap-side down in a small baking dish and add the Red Wine Marinade. Let mushrooms marinate for 45 minutes, spooning the Marinade back onto the mushrooms occasionally.
- Preheat a grill to medium-high heat. Brush the grill grates with a small amount of canola or vegetable oil to prevent mushrooms from sticking.
- Lightly pat portobellos dry and place them on the grill over medium-high heat. Grill for 5-6 minutes, flip, and continue grilling for another 5-6 minutes or until the center of the mushrooms (where the stem used to be) is soft and juicy.
- While the portobellos are grilling, butter the insides of both hamburger buns. Place buns (buttered side down) on grill for 1 minutes, or until butter has melted and buns are lightly toasted. Remove buns from grill and set aside.
- Top two of the portobellos with slices of Swiss cheese. Close grill and cook for about 1 more minute, or until cheese has melted.
- Remove portobellos from grill and place the cheese-topped mushroom on the lower half of each hamburger bun. Add several large basil leaves and then top with the remaining portobellos. Finally, add a large Romaine leaf and a thick slice of tomato to each burger. Spread 1 Tbsp of mayonnaise on the upper half of each bun and place on top.