Grilled Portobello Mushrooms With Garlic, Cheese And Pine Nuts Recipe

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.

No additional tips available.

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

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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.

Grilled Portobello Mushrooms With Garlic, Cheese And Pine Nuts

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