Ingredients

The following ingredients have 4 Servings
  • 2 cups Cabernet Sauvignon
  • 1/4 cup minced shallots
  • 1 tablespoon butter
  • 2 teaspoons brown sugar
  • Salt and pepper to taste
  • Light olive oil or grapeseed oil
  • 4 large portabella mushrooms (stems removed)
  • 4 slices sharp cheddar cheese
  • 4 4 1/2-inch squares focaccia, cut horizontally in half or hamburger buns
  • 1 tablespoon minced fresh rosemary
  • 8 large heirloom tomato slices
  • 2 cups arugula

Instruction

  • Combine the wine and shallots in a medium saucepan. Bring to a boil and cook for 15-20 minutes, until the mixture has reduced to about 1/2 cup. Whisk in the butter and sugar; remove from heat and season with salt and pepper to taste.
  • Heat an indoor grill to high heat. Brush the grates with oil, then place the mushrooms on the grill gill-side down. Brush the tops of the mushrooms with the cabernet sauce. Cook for about 5 minutes, then flip the mushrooms over. Brush the gill-side with additional sauce and cook for 5 minutes more. Flip the mushrooms one more time and brush the tops with the rest of the sauce. Once the mushrooms are easily pierced with a fork (the time depends on the thickness of the mushrooms, but most will be done after 15 minutes on the grill), top them each with a slice of cheese and transfer the mushrooms to a plate.
  • Brush the cut sides of the bread with oil and sprinkle with rosemary. Place the bread, cut-side down, onto the grill and cook until lightly toasted, about 3 minutes. Top the bottom halves of the bread with the mushrooms, tomatoes, and arugula. Cover with the top halves of the bread.