We teamed up with blogger Lauren (of Flora & Vino) to create a healthy recipe pairing to go with our Lot 164 Sebastopol Ridge Pinot Noir. Read on for this Pizza Stuffed Portobello Mushrooms and Pinot Noir pairing!
This Pizza Stuffed Portobello Mushrooms & Pinot Noir is my new favorite plant & wine pairing for game day, date night, or any day. Pour a glass of Pinot and let the portobello pizza party begin!
Portobello mushroom caps take the place of bread for a grain-free and gluten-free take on pizza. This pizza starts with a sturdy portobello mushroom base marinated in Italian seasoning and vegetable broth.
These hearty mushrooms are excellent beside a bold glass of red, like this Collector’s Series Lot 164 Pinot Noir from 90+ Cellars.I was so excited to sample this red because Pinot Noir is almost always my jam.
The wine is ruby red with ripe raspberry, cherry and strawberry aromas juxtaposed with savory earth, smokiness, and fresh violet.
This Pinot Noir is heavier than most with a long finish of fruit, earth and spice that withstands the pronounced flavors in this portobello pizza.
- 6 medium/large portobello mushroom caps
- 4 cups vegetable broth + more as needed for marinade
- ¼ tsp garlic powder
- ¼ tsp oregano
- ¼ tsp dried basil
- 1 jar of your favorite pizza sauce
- ¼ cup (or more) url:1]easy cashew cheese[/url] or herbed nut cheese
- 1 cup chopped vegetables (bell pepper, onion, black olives, cherry tomato, etc.)
- ¼ cup pine nuts
- crushed red pepper flakes
- vegan parmesan
- 1 bottle 90+ Cellars Collector's Series Lot 164 Pinot Noir
- First, clean your mushroom caps by wiping the top clean with a damp cloth. Gently cut off the stem and scoop out the gills with a spoon.
- Add the vegetable broth, garlic powder, oregano, and dried basil to a large baking dish and whisk with a fork to combine. Add the mushrooms to the mixture and toss with vegetable broth so they're completely covered. Let the mushrooms marinade while you prepare the rest of the vegetables.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Remove the mushrooms from the marinade and pat dry to remove any excess moisture. Add mushrooms the the baking sheet and top with several tablespoons of pizza sauce and herbed nut cheese. Divide chopped vegetables among the mushroom caps.
- Bake for 10 minutes, then remove from the oven and add a sprinkle of pine nuts to each cap.
- Place back in the oven and continue to bake for 10-15 minutes, until the caps are wilted and vegetables are slightly browned on top.
- Remove from the oven and carefully drain any excess liquid from the pan (this is normal and won't affect the taste!)
- Serve immediately with crushed red pepper flakes, vegan parmesan, and a glass of Pinot Noir.