BBQ, Marlborough, Marlborough, New Zealand, New Zealand Wines, New Zealand wines, Pinot Noir, Red wines, Whitehaven Wines, Wine and Dine
Grilled Portobello Mushrooms with Goat Cheese and Arugula Pesto
Aug
A vegetarian highlight for the current grilling season, perfect for Pinot Noir Day
Barbecue season is in full swing, and for us, a wine from New Zealand has become just as much a part of it as the charcoal in the grill. Grilled Portobello mushrooms with creamy goat cheese and a spicy arugula-walnut pesto are the vegetarian highlight for your next barbecue: quick to make, visually stunning, and in terms of flavor, anything but just a meat substitute. The thick, meaty mushroom caps absorb the smoky flavors from the grill wonderfully, the goat cheese melts creamily into the gills, and the fresh pesto provides the perfect contrast. For International Pinot Noir Day on August 18, this is exactly our recommendation for anyone who doesn’t want to go without their Pinot Noir even at the grill.
Ideal wine pairing: Whitehaven Marlborough Pinot Noir (Marlborough, New Zealand)
In the glass, it displays a clear, medium purple color. On the nose, fresh aromas of raspberry, ripe plum, and red cherry unfold, accompanied by a subtle hint of cinnamon and anise, as well as delicate toasted notes from barrel aging. On the palate, the red fruit notes continue, with cherry and blueberry blending with gentle herbal notes and a subtle spiciness, all embedded in a silky, smooth texture. The wine is aged for ten months in French oak barrels and combines two of Marlborough’s finest vineyards: the warm, fruit-forward Southern Valleys and the cooler, structure-giving Awatere Valley. It is precisely this balance of fruit, subtle spice, and velvety tannins that makes it the ideal pairing for grilled Portobello mushrooms: the earthy, roasted aromas from the grill find a warm, spicy counterpart in the wine, while the mild acidity of the goat cheese further highlights the fruit of the Pinot Noir.
The recipe:
Grilled Portobello Mushrooms with Goat Cheese and Arugula Pesto
Equipment
- 1 Grill oder Grillpfanne
- 1 Pürierstab oder kleiner Mixer
- 1 Löffel zum Aushöhlen der Pilze
- 1 Backpinsel
Ingredients
FOR THE MUSHROOMS:
- 4 large Portobello mushrooms
- 2 Tablespoon of olive oil
- 1 garlic clove chopped
- Salt Pepper
- 150 g Goat Cheese Roll or cream cheese
FOR THE PESTO:
- 50 g Arugula
- 30 g walnut kernels
- 30 g Parmesan cheese grated
- 1 garlic clove
- 80 ml olive oil
- Juice from 1/2 lemon
- Salt Pepper
Instructions
PREPARATION:
- Clean the mushrooms, remove the stems, and carefully scoop out the gills a little with a spoon.
- Brush both sides of the mushrooms with olive oil, minced garlic, salt, and pepper.
- To make the pesto, finely puree the arugula, walnuts, Parmesan, garlic, and lemon juice in a blender, gradually adding the olive oil.
- Season the pesto with salt and pepper to taste.
COOKING STEPS:
- Heat the grill or grill pan to medium-high heat.
- Grill the Portobello mushrooms, cap-side up, for 4 to 5 minutes.
- Turn the mushrooms over, stuff them with goat cheese, and grill for another 4 to 5 minutes, until the cheese melts slightly.
SERVE:
- Arrange the grilled portobello mushrooms on plates.
- Drizzle generously with arugula-walnut pesto.
- Garnish with chopped walnuts and fresh arugula, if desired.
SIDE DISHES:
- Crispy Grilled Bread
- Summer Tomato Salad
- Grilled Corn with Herb Butter
Nutrition
