Feb 13, 2012

Marinated Portabello Mushrooms with AsiagoRecipe from Weber's Way to Grill™ by Jamie Purviance

Rating: 5 stars

2 Reviews

Grocery List

Fresh Produce

  • 0.125 oz fresh Italian parsley
  • 0.125 oz fresh rosemary or ½ tsp dried crushed rosemary
  • 6 portabello mushrooms, each 5 to 6" in diameter

Oil and Spices

  • 0.25 cup extra-virgin olive oil
  • 1 tsp freshly ground black pepper
  • 0.5 tsp kosher salt


  • 3 tbsp balsamic vinegar
  • 1 tbsp soy sauce


  • 3 oz Asiago cheese


  • 0.75 cup fresh bread crumbs



  • ¼ cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon chopped fresh rosemary or ½ teaspoon dried crushed rosemary
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt

  • 6 large portabello mushrooms, each 5 to 6 inches in diameter
  • ¾ cup fresh bread crumbs
  • 1 tablespoon finely chopped fresh Italian parsley
  • 1½ cups grated Asiago cheese
  • Kosher salt
  • Freshly ground black pepper


  1. In a small bowl whisk the marinade ingredients.

  2. Wipe the mushrooms clean with a damp cloth or paper towel. Remove and discard the stems. With a teaspoon, carefully scrape out and discard the black gills from the mushroom caps (see photos on opposite page). Place the mushrooms, cap sides up, on a rimmed plate and brush them with the marinade. Turn the mushrooms over and brush again with the marinade. Let stand for 15 to 20 minutes at room temperature.

  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  4. In a small bowl combine the bread crumbs with the parsley.

  5. Brush the cooking grates clean. Grill the mushrooms, gill sides down, over direct medium heat, with the lid closed, until the mushrooms begin to soften, 4 to 6 minutes. Brush the cap sides with some of the remaining marinade from the plate, turn them over, add ¼ cup of cheese on top of each mushroom, close the lid, and cook until tender when pierced with a knife, 4 to 6 minutes. During the last minute of cooking, place the bread crumb mixture evenly on top of each mushroom. Remove from the grill, add salt and pepper to taste, and serve immediately.

2 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

John P

Great as a tapa!

The soy sauce boosts the meaty umami of the mushrooms to another level! Great as a tapa too.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Kelli C


These are the best mushrooms we've ever made! Great as an appetizer or side! Our family loves them!

Type of Griller


Would you recommend this recipe? YES

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Marinated Portabello Mushrooms with Asiago