Stuffed Portabella Mushrooms AppetizersVegetarianCabernet Sauvignon “Big, bold wines deserve big, bold main dishes to complement them. For the vegetarian, portabella mushrooms are often the answer. One does not have to be a vegetarian to appreciate this dish. One merely needs to have a craving for an entrée that will enhance the flavors of the Alexander Valley Vineyards 2020 Cabernet Sauvignon Single Vineyard Selection. What makes this dish different from some others is that no tomatoes are involved. The red pepper sauce gives this depth. The wine, well, you know what the wine does.” Kae Reed, member since 2026 Serves: 6 Ingredients: Sauce 16 oz jar roasted red bell peppers 5 cloves garlic, peeled 1/2 cup 2020 Alexander School Reserve Cabernet Sauvignon Stuffed Mushrooms 1/4 cup 2020 Alexander School Reserve Cabernet Sauvignon ½ cup quinoa AVV Olive oil or avocado oil 6 portabella mushrooms 4 oz fresh spinach 1 small zucchini, diced ½ medium yellow onion, diced 8 oz smoked gouda, shredded Salt and pepper, freshly ground Method of Preparation: Add jarred peppers, peeled garlic cloves and ASR Cabernet to a blender, blending until combined, then place in a saucepan to slowly warm over low heat. Cook quinoa according to package directions. When done, leave in pot and set aside. Preheat oven to 350°. Remove stems from the portabellas, but don’t discard; dice them to be used later. Place mushrooms gill down in pan or on a rimmed baking sheet and drizzle with oil. Cook for 10 minutes, then turn off oven, leaving the mushrooms in oven to keep warm. While mushrooms are cooking, sauté onion, zucchini and mushroom stems in the 2020 ASR Cabernet over medium heat, until onions are translucent. Add salt and pepper. Stir in spinach until wilted. Add cooked quinoa to vegetable mixture, thoroughly combining. Remove mushrooms from oven and place them on a plate to set aside. Reheat oven to 350°. Cover bottom of mushroom pan with 2-3 ladles of sauce, evenly distributed. Return mushrooms to cooking sheet/pan with the gills facing up this time. Scoop vegetable mixture onto mushrooms and sprinkle cheese evenly on top of each mushroom. Return pan to oven until cheese is melted, about 10 minutes. To serve, place mushrooms in individual shallow bowls and cover each with sauce.
