Suggested Wines

This is a great vegetarian recipe when you are looking for something other than meat to throw on the grill. They are surprisingly filling with a great earthy flavor.


  • 4 Portobello mushroom caps, washed with stems and gills removed
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 garlic cloves, chopped
  • 1/8 teaspoon ground black pepper
  • 6 sun-dried tomatoes, chopped
  • 1/2 red onion, chopped
  • 2 tablespoons dry white wine, such as Fenn Valley Pinot Grigio
  • 10 oz fresh spinach leaves
  • 1/4 teaspoon salt
  • 4 slices of fresh Mozzarella cheese


  1. Mix together vinegar, oil, garlic and pepper. Add mushroom and let sit a few hours, turning occasionally to completely marinade.
  2. Sautee onions in a little oil for 3 minutes or until soft but not caramelized. Add sun-dried tomatoes and salt. Cook for another minute. Add wine and cook until liquid evaporates.
  3. Add the spinach and cook until wilted. Set mixture aside.
  4. Grill Portobello mushroom hollowed side DOWN for 5-8 minutes.
  5. Flip mushrooms over. Divide the spinach mixture among mushrooms. Then top each with a slice of Mozzarella cheese.
  6. Close grill and cook until cheese has melted.


  • You may chop up the stems and add them to the stuffing mixture if desired.
  • Grilling times will vary since the mushrooms are extremely hydrated.