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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
White Rock 2006 Cabernet Sauvignon Estate Vineyard
White Rock2006 Cabernet Sauvignon
White Rock Vineyards
Estate Vineyard

$47.00

Last Call
Platinum
Buttonwood 2010 Malbec Estate Grown
Buttonwood2010 Malbec
Buttonwood Farm Winery
Estate Grown

$22.00

Last Call
Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
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Portobello Burgers with Basil Goat Cheese Spread

Wrath


Ingredients

4 large portobello mushrooms, stems sliced off
4 hamburger buns
4 oz. soft goat cheese
1 cup packed fresh basil
1/2 tsp minced garlic
Sea salt
1 Tbsp olive oil, divided
Optional toppings of choice (sliced tomato, caramelized onions, lettuce, etc.)


Instructions

Make the goat cheese spread first. In a food processor, combine the goat cheese, fresh basil, minced garlic and a teeny tiny pinch of sea salt. Process until smooth. Keep in the fridge until ready to use.

Heat up grill to medium-high heat. Drizzle a little bit of olive oil all over each portobello cap. Sprinkle with salt. Grill mushrooms for about 6 minutes per side, or until they are very tender and juicy. Once grilled, assemble the burgers. Place a grilled mushroom cap on each bun, topped with a large spoonful of goat cheese spread and whatever additional toppings you choose.



    Suggested Pairings

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