Main Dish

Grilled Portobello Mushrooms with Warm Lentil Salad and Point Reyes Blue Cheese

Forchini Vineyards & Winery

5141 Dry Creek Rd
Healdsburg, CA 95448

  • RECIPE YEAR: 2013
  • RECIPE BY: Jeff Mall, Zin Restaurant & Wine Bar
  • YIELD: Serves 6
  • PAIRS WELL WITH: Forchini Dry Creek Valley Cabernet Sauvignon

This dish was created after a good friend of ours became a vegetarian. Knowing she loves Cabernet Sauvignon, we wanted to serve a dish that had meaty flavor, yet without the meat. Portobello mushrooms provide that rich flavor that pairs so beautifully with Cabernet.


  • 6 portobello mushrooms
  • 2 tablespoons minced fresh thyme
  • 2 tablespoons minced shallots
  • 1/4 cup red wine
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1/2 cup extra-virgin olive oil
To prepare the mushrooms, remove their stems and scrape away the underside gills with a spoon. Reserve the stems for the lentil salad. With a sharp knife, score the tops of the mushrooms 1/4 inch deep in a crosshatch pattern. Transfer the mushrooms to a baking dish.

In a bowl, combine the thyme, shallots, wine, salt and pepper, then whisk in the olive oil. Pour the mixture over the mushrooms and rub it into the score marks.  Marinate the mushrooms at room temperature while you prepare the lentils.


  • 1/4 cup extra-virgin olive oil
  • 1/2 cup diced yellow onions (small dice)
  • 2 celery stalks, cut into small dice
  • 1 carrot, cut into small dice
  • 2 garlic cloves, minced
  • 6 portobello mushroom stems, cut into small dice
  • 1 1/2 cups black beluga lentils, rinsed
  • Kosher salt, to taste
To prepare the lentils, heat a heavy saucepan over medium heat. Pour in the olive oil and add the onions, celery, carrot, garlic and mushroom stems. Cook, stirring occasionally, until the onions are translucent. Add the lentils and cover them with water.

Bring the lentils to a boil, then reduce the heat to a simmer and cook until the lentils are just tender, 40 to 45 minutes. Season with salt, drain the remaining water and keep the lentils warm.

Sherry Vinaigrette and Serving

  • 1/4 cup aged sherry vinegar
  • 2 tablespoons Dijon mustard
  • 1 small shallot, minced
  • 1 tablespoon honey
  • 1/2 cup canola oil
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 1 bunch fresh flat-leaf parsley, chopped
  • 1/3 cup crumbled Point Reyes blue cheese
While the lentils cook, prepare the vinaigrette: In a small bowl, whisk together the vinegar, mustard, shallot, honey, canola oil and olive oil. Season with salt and pepper.

When you are ready to serve the dish, prepare a fire in a grill. Grill the mushrooms until tender. Transfer to a cutting board and cover loosely with aluminum foil. 

Toss the lentils with the vinaigrette and the parsley. Slice the mushrooms and place them over the lentils. Sprinkle the mushrooms with the blue cheese and serve.

Forchini Vineyards & Winery

5141 Dry Creek Rd
Healdsburg, CA 95448