Recipe from Weber's Way to Grill™ by Jamie Purviance
Marinated Portabello Mushrooms with Asiago
People
Serves 6
Prep Time
10 mins
Marinating Time
15 to 20 mins
Grilling Time
8 to 12 mins
- People
- Serves 6
- Prep Time
- 10 mins
- Marinating Time
- 15 to 20 mins
- Grilling Time
- 8 to 12 mins
the Ingredients
Marinade
- ¼ cup / 60 milliliters extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1 teaspoon chopped fresh rosemary or ½ dried crushed rosemary
- Freshly ground black pepper
- Kosher salt
- 6 large portabello mushrooms, each 5 to 6 inches in diameter
- ¾ cup / 40 grams fresh bread crumbs
- 1 tablespoon finely chopped fresh Italian parsley
- 1½ cup / 150 grams grated Asiago cheese
Instructions
- 01 In a small bowl whisk the marinade ingredients, including ½ teaspoon pepper and ¼ teaspoon salt.
- 02 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. 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.
- 03 Prepare the grill for direct cooking over medium heat (350° to 450°F).
- 04 In a small bowl combine the bread crumbs and parsley.
- 05 Brush the cooking grates clean. Grill the mushrooms, gill sides down, over direct medium heat, with the lid closed, until they 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, season with pepper and salt, and serve immediately.
the Ingredients
Marinade
- ¼ cup / 60 milliliters extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1 teaspoon chopped fresh rosemary or ½ dried crushed rosemary
- Freshly ground black pepper
- Kosher salt
- 6 large portabello mushrooms, each 5 to 6 inches in diameter
- ¾ cup / 40 grams fresh bread crumbs
- 1 tablespoon finely chopped fresh Italian parsley
- 1½ cup / 150 grams grated Asiago cheese
