' Wine and Portobello Mushroom Recipes - Wine Pairing With Portobello Mushrooms
Customer Service
(888) 371-9463

CFID [empty string]
CFTOKEN [empty string]
JSESSIONID [empty string]
PASSWORD [empty string]
USERNAME [empty string]
Choose your State Your State: CA
  • Wyoming
  • Cannot ship to states with strikethrough

    Select a State

    Portabello & Gruyere Canapes


    • 2 tablespoons balamic vinegar
    • 1/4 cup olive oil
    • 1/2 teaspoon dried thyme
    • 3 large Portobello mushrooms. stems trimmed flush with cap, gills removed
    • 1 medium onion, thinly sliced
    • Salt and pepper to taste
    • 3 oz. grated Gruyere cheese
    • 1 box Crackers with Cracked Pepper

    In a small bowl, mix vinegar, oil, and thyme. Brush mushroom caps on both sides with mixture. Place a large nonstick frying pan over high heat, add mushrooms, and saute until tender. Remove mushrooms from pan and set aside. Add onions to pan, season with salt and pepper to taste, and saute until golden. To assemble canapis, slice mushrooms lengthwise into 3 slices, then slice crosswise into pieces approximately 1-1/2 inches. Preheat broiler. Place a mushroom piece on a cracker, top with sautied onions, and sprinkle with Gruyere. Place on a cookie sheet. Broil canapis just until cheese melts, approximately 1 minute, watching carefully to prevent crackers from burning.

    Wine Pairing: Gallo Family Vineyards Sonoma Pinot Noir
    Payment Processing
    Special Email Offers
    Track Your Order
    © 2014 The Barrel Room, Modesto, Stanislaus Co., CA. All rights reserved.
    Use of this site is subject to the use agreement and privacy policy and trademarks. Please enjoy our wines responsibly.