Last night I opened a bottle of Donkey & Goat’s 2011 Mourvedre, The Prospector. I was delighted by its full flavor and earthy plum tones. I knew this high tannin wine pairs best with grilled red meat or game, meats with earthy flavors. In other words, it tends to pair better with a feast than with a meal. And after a long day I was ready for a feast. Then I remembered that I don’t eat meat. I got that slight sadness all vegetarians get on Thanksgiving, and not willing to sacrifice the perfect pairing to my Mourvedre, I was determined to make a feast without the main bird.
After several experiments I created a stuffed portobello mushroom recipe that is sure to satisfy all who are looking for a meatless Mourvedre pairing!
To begin, pour yourself a glass of Mourvedre.
- Preheat oven to 425
- Pour a tablespoon of olive oil in a large pan on medium heat
- Roughly peel 1 large eggplant
- Dice 1 large red bell pepper and your peeled eggplant and sauté in heated pan
- Add diced shallots and garlic after about 10 minutes
- Add a few splashes of balsamic vinegar to the mix
- Once the vegetables begin to soften add a cup of fresh spinach
- Pour a bit of water in the mix and cover your pan to let the spinach wilt for about 3 minutes
- Before taking off the stove, pour in a swirl of your Mourvedre to deglaze the pan
- Set your mix aside once fully cooked
- Scoop out the insides of 4 portobello mushrooms with a fork
- Brush the insides and outsides of the mushrooms with olive oil before placing on a cookie sheet
- Spoon the contents from the pan into the mushrooms until the stuffing is heaping
- Sprinkle your favorite soft cheese (I like Trader Joe’s Quattro Formaggio) on top
- Bake in oven for 10-15 minutes or until cheese begins to brown
A nice side to make while your mushrooms are cooking is an arugula salad with goat cheese and a lemon dressing. The spiciness in the arugula will complement your Mourvedre well.
Once all is ready dig in for a delicious meal with The Prospector.