marinated portabello mushrooms with Asiago
what you need
- 1/4 cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried crushed rosemary
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 6 large portobello mushrooms, each 5 to 6 inches in diameter
- 3/4 cup fresh bread crumbs
- 1 tablespoon finely chopped fresh Italian parsley
- 1 1/2 cups grated Asiago cheese
- Kosher salt
- Freshly ground black pepper
- Weber grill
- In small bowl whisk marinade ingredients.
- Wipe mushrooms clean with damp cloth or paper towel. Remove and discard stems. With teaspoon, carefully scrape out and discard black gills from mushrooms. Place mushrooms, cap sides up, on rimmed plate and brush them with marinade. Turn mushrooms over and brush again with marinade. Let stand 15 to 20 minutes at room temperature.
- Prepare Weber grill for direct cooking over medium heat (350° to 450°F).
- In small bowl combine bread crumbs with parsley.
- Brush cooking grates of grill clean. Grill mushrooms, gill sides down, over direct medium heat, with lid closed, until they begin to soften, 4 to 6 minutes. Brush cap sides with some of remaining marinade from plate, turn them over, add 1/4 cup of cheese on top of each mushroom, close lid, and cook until tender when pierced with a knife, 4 to 6 minutes. During last minute of cooking, place bread crumb mixture evenly on top of each mushroom. Remove from grill, add salt and pepper to taste, and serve immediately.