When you're talking about matching wine, mushrooms act a lot like meatp; they call for a wine with serious texture, if not flamboyant tannins. In this case, the high-acid tomato stuffing demands that the wine have good acidity too. A mushroomy Pinot Noir would be great–Pinot Noir generally has higher acidity than most other reds, making it the most versatile red wine with food. For more of an adventure, try a Tempranillo. Earthy, often loamy, with deep berry fruit, great textures, and good acidity, Tempranillo is the main red grape in Spain (especially the Rioja and Ribera del Duero regions), and now more and more winemakers in California and Washington State are producing great versions.

Recipe: Grilled Stuffed Portobello Mushrooms