Wine Varietal: Cabernet Sauvignon
6 whole portobello mushroom caps (wiped clean, stems removed)
6 Tbsp. fresh minced garlic
3 Tbsp. fresh rosemary leaves, finely chopped
3 tsp. each, kosher salt & fresh ground pepper
3/4 c. Marsala wine
1-1/2 lbs. ground beef
6 onion slices (1/4″ thick)
2 Tbsp. olive oil
8 oz. Cambazola cheese
4 Tbsp. Dijon mustard
6 thick slices pugliese bread, lightly toasted
3 Tbsp. roughly chopped fresh Italian parsley
Combine ground beef with 2-3 Tbsp. garlic, rosemary, 1/4 c. Marsala wine and 1-1/2 tsp. each salt and pepper. Combine well. Shape meat into 6 patties. Set aside and/or refrigerate until ready to grill.
Slightly score outside of mushroom caps and generously rub both sides of each with remaining minced garlic, salt & pepper. Place mushrooms in shallow bowl and pour remaining 1/2 c. Marsala over, turning to coat both sides. Let stand at room temperature 15 minutes (minimum).
Brush both sides of onion slices with a tablespoon or so of olive oil. Prepare hot grill with remaining oil. Grill onions and mushrooms until slightly blackened and cooked through (5-10 minutes on each side depending on size). Grill burgers until done to your taste (approx. 5 minutes on each side for medium depending on thickness of patties). Any remaining Marsala marinade from mushrooms should be drizzled over mushrooms and burgers during grilling.
Spread toasted bread slices with mustard and Cambazola cheese. Top each bread slice with one onion slice, one burger and one mushroom (in that order), and a sprinkling of parsley. Serve immediately.