Zeb's been out of town so I had some friends over on Friday to keep me company. I made Balsamic Blue Cheese Portobello Burgers (Southern Living). The recipe called for big portobello mushrooms but the ones at the store were absolutely pitiful so I went with the baby portobellos instead. After scraping out the gills, I marinated the mushrooms for about an hour in a mixture of balsamic vinegar, olive oil, minced garlic, salt and pepper. The recipe called for the mushrooms to be grilled but, since we haven't set up the grill yet, I cooked them on the griddle insert on my new gas stove. After about two minutes on each side, I topped the mushrooms with blue cheese and let the leftover heat melt the cheese. I put the mushrooms on toasted buns with mayo and a tomato slice. For sides, I threw together a salad with balsamic vinegarette and toasted walnuts and balsamic and blue cheese polenta. Much better pairings than my coconut curry chicken and garlic orzo of last week. I'm slowing getting the hang of this side dish thing.
The burgers were great. I paired them with a 2003 Montevina Barbera which was quite good.
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