Recipe by shelbyrose
This delicious recipe comes from Steven Raichlen, "Master Griller" and author of numerous bestselling cookbooks. This one is from his 'How To Grill Barbecue Bible'. (Prep. time does not reflect refrigeration time).
Top Review by Ravishing
I followed the recipe exactly to see how this would taste. Unfortunately, the vinegar just overpowers all the spices. You couldn't taste any hint of the rosemary or the basil. I liked the texture though of the portobellos after this marinade. I couldn't believe how expensive some of the ingredients were either when I went to the store. Although you only needed an ounce of romano and 2 tablespoons of pine nuts, you still essentially have to buy the bag. We found the smallest chunk of cheese and bag of nuts at $10 a piece! It was an alright recipe but not worth the time to marinate nor for the price.
- 4 large portabella mushrooms (8-10 ounces each)
- 2 large garlic cloves, cut into slivers
- 1 ounce romano cheese or 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
Directions See How It's Made
- Trim the stems off the mushrooms.
- Using a moist paper towel, wipe the caps clean.
- 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.
- Insert garlic slivers in some holes, cheese slivers in others, rosemary leaves in others, and pine nuts in the remaining holes.
- Combine 1/2 cup vinegar and the salt and pepper in a mixing bowl and whisk until the salt is dissolved.
- Whisk in the oil and the basil.
- Pour some of the mixture in the bottom of a nonreactive baking dish and arrange the portobellos in it, gill side up.
- Swish the mushrooms to coat the bottom with marinade.
- Spoon the remaining marinade over the mushrooms, cover and refrigerate for as little as 30 minutes or as long as 3 hours.
- Preheat grill to high.
- When ready to cook, remove the mushroom caps from marinade.
- Strain the marinade if the basil looks wilted.
- Whisk the remaining 2 tablespoons of vinegar into the marinade.
- Arrange the mushrooms on the grill grate, gill side down.
- Grill for 3 minutes.
- Turn over and spoon the reserved marinade onto the caps.
- 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.
- Remove from grill and serve immediately.