Wine & Cheese by TCC Recipes

Bob's Famous Portobello Mushroom Sandwiches

2 TBSP Givoanni Cream of Balsamic
6 TBSP Sonoma Farms Extra Virgin Olive Oil
2 cloves garlic, minced
Fresh ground Himalania Salt
Fresh ground pepper
4 large, stemmed Portobello mushrooms
Fresh tomato thinly sliced
Fresh avocado thinly sliced
1/2 pound Taleggio cheese, sliced
French Baguette, slice into 4 inch pieces, then sliced in half lengthwise      

Combine the cream of balsamic, olive oil, garlic, salt & pepper. Place mushrooms in a single layer in a shallow baking dish and cover with balsamic marinade. Let stand for 20 minutes, turning the mushrooms to coat completely. Grill mushrooms over medium heat until tender (about 15 minutes). Remove from grill and slice. Layer mushrooms, Taleggio, tomato, and avocado on baguette. Serve warm.  

Serve with Terra de Lobos Cabernet Sauvignon blend. The wine is ultra fruity and stands up to the tang of the balsamic cream and the richness of the Taleggio.