Pinot Noir & Stuffed Portobellos

A perfect pair: Pinot Noir & Four Cheese-Stuffed Portobellos

Enjoy with Del Rio's 2009 Pinot Noir - Click here to purchase.

INGREDIENTS
Finely grated zest of 2 lemons
1 tablespoon chopped basil
4 garlic cloves, minced1 cup panko
3 tablespoons chopped parsley
Ten 3- to 4-inch-wide portobello mushroom caps, black gills removed
3 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
3 ounces of shredded Gruyère
3 ounces of shredded Muenster
3 ounces of shredded mozzarella
3 ounces of shredded Manchego

DIRECTIONS
1. Preheat the oven to 375°. Brush the mushroom caps on both sides with olive oil and season with salt and pepper. Place on a large rimmed baking sheet, gill side down, and bake until tender, about 20 minutes, then turn gill side up.
2. In a large bowl, combine the cheeses with the lemon zest, basil, three-fourths of the minced garlic and 1 tablespoon of the olive oil. Season the chees

e filling with salt and pepper. Mound the stuffing onto the mushroom caps. Bake the stuffed mushrooms until the cheese is melted, about 5 minutes.
3. Preheat the broiler. Meanwhile, in a small bowl, mix the panko and parsley with the remaining minced garlic and 2 tablespoons of olive oil. Sprinkle the panko mixture over the mushrooms and broil 4 inches from the heat until browned, about 2 minutes. Serve right away.
MAKE AHEAD The stuffed mushrooms can be refrigerated overnight before baking.

Roasted Spring Vegetables

Enjoy with Del Rio's 2009 Viognier

Ingredients

• 1 pound green beans, trimmed 
• 1 pound baby carrots (2 cups)
• 3 medium red onions, cut into eighths
• 2 large red bell peppers, seeded and cut into 1/2-inch strips
• 2 large yellow bell peppers, seeded and cut into 1/2-inch strips
• 8 sprigs fresh thyme
• Salt and pepper
• 4 cloves garlic, minced
• 1/3 cup olive oil
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon paprika

1. Preparation 
   Place a rack in center of oven. Preheat oven to 400°F. Line a shallow baking pan with aluminum foil.
2. Cut green beans in half. Spread on prepared pan along with carrots, onions, peppers and thyme sprigs. Sprinkle with salt and pepper. Whisk garlic, olive oil, basil, paprika, salt and pepper together in a small bowl. Pour mixture over vegetables and toss to coat evenly. Roast for 20 minutes. Using a wide spatula, turn vegetables. Roast until tender, 15 to 25 minutes more.  Recipe from myrecipes.com. 

Curious about our 2009 Viognier - Click here for more information.