Grilled Portobello Mushrooms With Garlic, Cheese and Pine Nuts

Recipe by shelbyrose
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 26mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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