Grilled Portobello Mushrooms With Garlic, Cheese An

Name: Grilled Portobello Mushrooms With Garlic, Cheese And Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large portabella mushrooms (8-10 ounces each); 2 large garlic cloves, cut into slivers; 1 1 ounce parmigiano-reggiano cheese or 1 ounce other firm cheese, cut into slivers; 1 sprig fresh rosemary, leaves stripped off the stem or 2 teaspoons dried rosemary; 2 tablespoons pine nuts; 1/2 cup balsamic vinegar; 1/2 teaspoon coarse salt; 1/2 teaspoon black pepper; 1 1/3 cups extra virgin olive oil; 12 fresh basil leaves, thinly slivered; 2 tablespoons balsamic vinegar

Servings: persons

4 large portabella mushrooms (8-10 ounces each)
2 large garlic cloves, cut into slivers
1 1 ounce parmigiano-reggiano cheese or 1 ounce other firm cheese, cut into slivers
1 sprig fresh rosemary, leaves stripped off the stem or 2 teaspoons dried rosemary
2 tablespoons pine nuts
1/2 cup balsamic vinegar
1/2 teaspoon coarse salt
1/2 teaspoon black pepper
1 1/3 cups extra virgin olive oil
12 fresh basil leaves, thinly slivered
2 tablespoons balsamic vinegar

1
Trim the stems off the mushrooms.
2
Using a moist paper towel, wipe the caps clean.
3
Using a sharp object, such as the tip of a metal skewer, poke a series of holes in the gill side of the mushroom caps.
4
Insert garlic slivers in some holes, cheese slivers in others, rosemary leaves in others, and pine nuts in the remaining holes.
5
Combine 1/2 cup vinegar and the salt and pepper in a mixing bowl and whisk until the salt is dissolved.
6
Whisk in the oil and the basil.
7
Pour some of the mixture in the bottom of a nonreactive baking dish and arrange the portobellos in it, gill side up.
8
Swish the mushrooms to coat the bottom with marinade.
9
Spoon the remaining marinade over the mushrooms, cover and refrigerate for as little as 30 minutes or as long as 3 hours.
10
Preheat grill to high.
11
When ready to cook, remove the mushroom caps from marinade.
12
Strain the marinade if the basil looks wilted.
13
Whisk the remaining 2 tablespoons of vinegar into the marinade.
14
Arrange the mushrooms on the grill grate, gill side down.
15
Grill for 3 minutes.
16
Turn over and spoon the reserved marinade onto the caps.
17
Continue grilling until browned and tender,(reducing heat if necessary) 4 to 6 minutes, rotating the caps 45 degrees after 2 minutes to create a crosshatch of grill marks.
18
Remove from grill and serve immediately.

1029

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large portabella mushrooms (8-10 ounces each), 2 large garlic cloves, cut into slivers, 1 1 ounce parmigiano-reggiano cheese or 1 ounce other firm cheese, cut into slivers, 1 sprig fresh rosemary, leaves stripped off the stem or 2 teaspoons dried rosemary, and more.

Yes, Grilled Portobello Mushrooms With Garlic, Cheese And Pine Nuts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Portobello Mushrooms With Garlic, Cheese And Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions