Savory Grilled Portobello Mushrooms with Garlic, Aged Cheese & Toasted Pine Nuts
Indulge in the rich, earthy flavors of grilled portobello mushrooms enhanced with aromatic garlic, aged cheese, and nutty pine nuts in this delightful recipe by Steven Raichlen, the 'Master Griller.' This dish is not only a feast for the eyes but also for the palate, making it a perfect addition to a summer cookout or a cozy weeknight dinner. Serve these mushrooms as a side dish or stack them on a bun for a scrumptious vegetarian burger. With simple, fresh ingredients and an effortless grilling technique, you’ll find this dish brings gourmet dining to your backyard. Prepare ahead for maximum flavor infusion by marinating the mushrooms—your guests will be asking for seconds!
N/A
Servings
180
Calories
11
Ingredients
Ingredients
portabella mushrooms
4 large (8-10 ounces each) (trimmed and cleaned)
garlic cloves
2 large (cut into slivers)
parmigiano-reggiano cheese or other firm cheese
1 ounce (cut into slivers)
fresh rosemary
1 sprig or 2 teaspoons dried (leaves stripped off the stem)
pine nuts
2 tablespoons (toasted)
balsamic vinegar
1/2 cup (for marinade)
coarse salt
1/2 teaspoon
black pepper
1/2 teaspoon
extra virgin olive oil
1 1/3 cups
fresh basil leaves
12 (thinly slivered)
balsamic vinegar
2 tablespoons (for drizzling)
Instructions
1
Begin by trimming the stems off the portobello mushrooms and wiping the caps gently with a moist paper towel to clean them.
2
Using the tip of a metal skewer, create a series of small holes on the gill side of each mushroom cap.
3
Stuff the holes with slivers of garlic, cheese, rosemary leaves, and pine nuts for an explosion of flavors.
4
In a mixing bowl, whisk together 1/2 cup of balsamic vinegar, coarse salt, and black pepper until fully dissolved.
5
Slowly whisk in 1 1/3 cups of extra virgin olive oil along with the slivered basil leaves to create a fragrant marinade.
6
Pour a little of the marinade into the bottom of a nonreactive baking dish, placing the mushrooms gill side up. Swish them around to coat the underside with the marinade.
7
Spoon the remaining marinade over the mushrooms, cover, and refrigerate for at least 30 minutes or up to 3 hours to let the flavors meld.
8
Preheat your grill to high heat (about 450°F/232°C).
9
Once ready, remove the mushrooms from the marinade and strain the marinade to remove any wilted basil.
10
Whisk in an additional 2 tablespoons of balsamic vinegar into the strained marinade.
11
Place the mushrooms on the hot grill gill side down and grill for about 3 minutes.
12
Flip the mushrooms over, generously spoon the reserved marinade on top, and grill for an additional 4 to 6 minutes, reducing heat if necessary. Rotate the mushrooms 45 degrees after 2 minutes for beautiful grill marks.
13
Carefully remove the mushrooms from the grill and serve immediately, drizzled with extra marinade if desired.
Nutrition Information
19.25g
Fat
2.5g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in this recipe?
The main ingredient is 4 large portabella mushrooms, weighing 8-10 ounces each.
Who created this grilled portobello mushroom recipe?
This recipe was created by Steven Raichlen, also known as the 'Master Griller'.
How many calories are in one serving of this dish?
There are 180 calories per serving.
Is this grilled mushroom recipe vegetarian?
Yes, this recipe is vegetarian as it uses mushrooms, cheese, and plant-based marinade ingredients.
What type of cheese is recommended for stuffing?
The recipe suggests using one ounce of Parmigiano-Reggiano or another firm cheese, cut into slivers.
How should I clean the portobello mushrooms?
Trim off the stems and wipe the caps gently with a moist paper towel.
What technique is used to infuse flavor into the mushroom caps?
Use the tip of a metal skewer to create small holes on the gill side and stuff them with garlic, cheese, rosemary, and pine nuts.
How long should the mushrooms be marinated?
The mushrooms should be refrigerated in the marinade for at least 30 minutes or up to 3 hours.
What is the required grill temperature?
Preheat the grill to high heat, which is approximately 450 degrees Fahrenheit or 232 degrees Celsius.
What are the ingredients for the marinade?
The marinade consists of balsamic vinegar, coarse salt, black pepper, extra virgin olive oil, and slivered fresh basil leaves.
How much fat is in this recipe?
The recipe contains 19.25g of fat.
What is the carbohydrate count for this dish?
There are 2.5g of carbohydrates per serving.
Can I serve these mushrooms as a burger?
Yes, you can stack these grilled mushrooms on a bun for a scrumptious vegetarian burger.
How do I get beautiful grill marks on the mushrooms?
Rotate the mushrooms 45 degrees after grilling them for 2 minutes on the second side.
Which side of the mushroom should be grilled first?
Place the mushrooms on the hot grill gill side down first.
How long do I grill the mushrooms on the first side?
Grill them gill side down for about 3 minutes.
How long do I grill the mushrooms after flipping them?
Grill them for an additional 4 to 6 minutes after flipping.
What should I do with the marinade after the initial soaking?
Strain the marinade to remove wilted basil and whisk in an additional 2 tablespoons of balsamic vinegar.
Can I use dried rosemary instead of fresh?
Yes, you can use 2 teaspoons of dried rosemary leaves instead of a fresh sprig.
How much olive oil is used in the marinade?
The recipe calls for 1 1/3 cups of extra virgin olive oil.
What kind of garlic preparation is needed?
Two large garlic cloves should be cut into thin slivers.
How many pine nuts are required?
The recipe requires 2 tablespoons of toasted pine nuts.
What is the protein content per serving?
Each serving contains 1.5g of protein.
How much balsamic vinegar is needed in total?
You will need 1/2 cup for the marinade plus 2 tablespoons for the final drizzle.
How many fresh basil leaves are used?
The recipe uses 12 thinly slivered fresh basil leaves.
What type of salt should I use?
The recipe specifies 1/2 teaspoon of coarse salt.
What type of dish is best for marinating?
A nonreactive baking dish should be used for marinating the mushrooms.
How many total ingredients are in this recipe?
There are 11 ingredients listed for this recipe.
When should the reserved marinade be added during grilling?
Generously spoon the reserved marinade on top of the mushrooms after they have been flipped over.
Is this dish suitable as a summer side dish?
Yes, it is described as a perfect addition to a summer cookout or a cozy weeknight dinner.