Monday, May 7, 2012

A Napa Delight: Portobello Burger

Recipe contributed by: Jill Silverman Hough on

            Portobello Burger with Provolone, Pesto and Roasted Red Peppers

Looking back on my previous posts I cannot believe I have not shared this recipe with you.

This is our all-time favorite dinner during the summer months which we make often; we even make this in the cooler seasons it is so good. It is put together in a flash and is elegant enough to serve to the best of company. We are thinking of serving this at our daughter's college graduation celebration should she approve; which I'm sure she will being she is a vegetarian.

As we are enjoying the warm weather sitting here on the back patio, Andy biting into his "burger" he says, "We need to share this recipe with Kevin, this is a Napa delight. I am envisioning sitting out on the roadside enjoying this sandwich with a nice Napa Valley wine." Kevin and his brother Colin are friends of the family and have two food trucks. One is Crossroad Chicken stationed in Napa, and the other is Crossroad Burger in Fairfield, both in California. Should you live in the area I insist encourage you to give them a try - you will not be disappointed, as with this recipe.

Success meter (1-3): 3+++

A teaspoon works great to release the gills.

Drizzled with olive oil and sprinkled with salt
and pepper. Ready for the grill.

Fixin's for the "burger"

Perfectly grilled ciabatta. Andy is the grill master!

After placing the Provolone on the mushrooms, Andy threw
 it back on the grill just long enough to melt the cheese.

Ciabatta slathered with pesto mayo. Yum!


Don't forget to visit these food trucks when in the Napa and Fairfield area:

find them on facebook

find them on facebook

Here is the link to the recipe from


  1. II would only take out the rucula because I hate it but the rest looks amazing!!!

  2. Thanks Mireia and they are! You can always replace the arugula with spinach or any other lettuce of your liking.


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