A hearty, charred main that stands up to Napa Cabernet Sauvignon
Ingredients
- 4 large portobello mushroom caps, stems removed
- 1/3 cups Clif Family Extra Virgin Olive Oil
- 3 tablespoons Clif Family Red Wine Jelly with Cracked Pepper
- 2 tablespoons Balsamic vinegar
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon Clif Family Red Wine Seasoning
- 4 oz blue cheese or gorgonzola, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- Make the marinade: Whisk together olive oil, balsamic vinegar, red wine jelly, minced garlic, chopped rosemary, smoked paprika and Clif Family Red Wine Seasoning in a small bowl.
- Marinate the mushrooms: Brush the marinade generously over both sides of the 4 large portobello mushroom caps. Let sit at room temperature for at least 20 minutes.
- Preheat the grill: Preheat a grill to medium-high heat (400–450°F).
- Grill the mushrooms: Place mushrooms gill-side down on the grill. Cook till nicely charred and starting to sweat. Flip, and cook another 4-5 minutes until tender and well-charred.
- Top with cheese: In the last minute of cooking, flip gill-side up and scatter crumbled blue cheese or gorgonzola inside each cap. Close the lid until just melted.
- Serve: Transfer to a platter, scatter with chopped fresh parsley and serve warm.
Pair With Clif Family Kit's Killer Cabernet Sauvignon
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