It’s been far too long since I made portobello burgers! If you are ever in the mood for a slightly lighter burger option or happen to be a vegetarian or pescatarian, then you must give this a try. It’s delicious, super filling and involves wine. Fancy!
Start by scrubbing any dirt or grim off the mushroom caps and removing the stems. Place them in a shallow bowl, gill side up (gills!) and then pour in some red wine— just enough to fill the caps and let it overflow just a little. You can also drizzle in some balsamic vinegar or Worcestershire sauce (leave the Worcestershire sauce out if you truly are looking to make a vegetarian meal). Let this set while you prepare everything else.
In a pan, saute a few bell peppers and onion slices in olive oil and butter. Once softened, remove and cook the drained mushroom caps. You want to cook them, so they are soft throughout but not mushy. Flip them half way through cooking.