Ingredients: 1/4 cup balsamic vinegar, 1 tablespoon olive oil, 1 clove garlic, minced, 1 red bell pepper, cut in half and seeded, 1 yellow bell pepper, cut in half and seeded, 4 (4-inch) portobello mushroom caps, cooking spray, 1/3 cup chopped fresh basil, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 4 (2-ounce) Kaiser rolls, 1/2 cup (4 ounces) soft goat cheese
Directions: Heat grill to medium-high heat. Combine balsamic vinegar, olive oil and garlic in a large bowl. Add bell peppers and Portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture. Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt and black pepper in a small bowl. Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange one mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll. Place sandwiches on grill rack coated with cooking spray. Place a heavy skillet on top of sandwiches; press gently to flatten. Grill until bread is toasted.
Recommendation: Kenwood Jack London Cabernet Sauvignon 2008 ($20-$35)
Meaty wines tend to pair best with meaty mushrooms like the Portobello featured in the dish above. Wines that make for a good match are pinot noir, sangiovese and Shiraz. Available online and in specialty shops.