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Recipe from Weber's Way to Grill™ by Jamie Purviance

Marinated Portabello Mushrooms with Asiago

Print

  • 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

20161206141429 Wtg Sides 7

Marinade

  • ¼ cup 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 fresh bread crumbs
  • 1 tablespoon finely chopped fresh Italian parsley
  • 1½ cup 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.
Ingredients
Instructions

  • the Ingredients

    20161206141429 Wtg Sides 7

    Marinade

    • ¼ cup 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 fresh bread crumbs
    • 1 tablespoon finely chopped fresh Italian parsley
    • 1½ cup 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.

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