Unlock a new Cook's Country recipe each month — exclusively at nakedwines.com

Unlock a new Cook's Country recipe each month — exclusively at nakedwines.com

Great meals and great wines have something in common — they’re made with love, and meant to be shared.

Nakedwines.com and Cook's Country from America's Test Kitchen have partnered to bring you the best recipes from 11 Cook's Country seasons. Now you can get special access to viewers' all-time favorite meals, like Stuffed Mushrooms with Bacon and Blue Cheese, Texas Thick-Cut Pork Chops and classics like Spice-Crusted Steak — each paired with an exclusive independent wine for that perfect finishing touch.

Photo credit: Kevin White

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What we're eating (and drinking) this month:

Portobello Mushroom Sandwiches

Pair this hearty veggie sandwich with a peppery punch of Australian Shiraz

Jarred spicy Peppadew peppers add a punch of flavor to this hearty, flavor-packed snack — stacked with classic antipasto ingredients, mozzarella rounds and roasted portobello mushroom caps. We used fresh Italian Ciabatta rolls (the perfect vessel for this veggie-loaded sandwich).

Vegan winemaker Jen Pfeiffer can attest — rich, hearty reds like Shiraz pair just as well with flavorful veggies as they do with steak. "Those lovely fruit characters make roasted veggies more velvety," she says.

Air date: August 2019

Photo Credit: Joe Keller

Portobello Mushroom Sandwiches

Serves 8 to 10

Pair this hearty veggie sandwich with a peppery punch of Australian Shiraz

From our partners at:

Why this recipe works:

Classic antipasti ingredients piled high atop a roasted portobello cap make a hearty, flavor-packed sandwich.

Ingredients:

  • 4 large portobello mushroom caps, gills removed
  • 1/4 cup extra-virgin olive oil
  • 3 medium garlic cloves, minced
  • Salt and pepper
  • 8 ounces fresh mozzarella cheese, sliced into ¼-inch-thick rounds
  • 1/2 cup pesto
  • 4 ciabatta sandwich rolls, split
  • 1 cup marinated artichoke hearts, patted dry and chopped coarse
  • 1/2 cup chopped jarred hot Peppadew peppers

Instructions:

Use a spoon to remove the mushroom gills.

  1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Toss mushrooms, oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper together on rimmed baking sheet. Flip mushrooms gill side up and bake until tender and beginning to brown, about 20 minutes.
  2. Remove sheet from oven and top mushrooms with mozzarella. Divide pesto among cut sides of rolls. Sandwich 1 mushroom, 1/4 cup artichokes, and 2 tablespoons peppers in each roll. Serve.
Featured wine pairing

Jen Pfeiffer The Rebel Shiraz 2017

    • Your 93% red from your favorite redhead is BACK! Everything Jen touches is gold, and Shiraz is her favorite grape... so this is warm, plummy perfection.
    • Jen went to four different vineyards to make this smooth, ripe red. After pressing into steel tanks, she gave your Shiraz a kiss of oak for silky texture and a touch of spice.
    • This is an incredible wine for less than double digits! Pop it open to breathe and open up about 1-2 hours before chowing down on savory dishes like pepper-crusted fillet or chicken tikka masala.
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