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Grilled Portobello Mushrooms with Garlic and Cheese https://www.metro.ca/userfiles/image/recipes/champignons-portobello-grilles-a-l-ail-et-au-fromage-10024.jpg PT20M PT15M PT3H35M
Remove the stems from the mushrooms and with a damp piece of paper towel, wipe the mushroom caps.With the help of a sharp knife, poke some small wholes in the mushroom caps.Add the sliced garlic in some of the holes and to the others, insert the cheese, rosemary and pine nuts. Reserve.In a bowl, combine ¾ of the quantity of vinegar with the salt and pepper.Whisk until the salt is dissolved.Add the olive oil and the basil leaves, while whisking.Pour a small amount of this mixture in the bottom of a baking dish.Place the mushroom caps on top, rounded side at the bottom.Swirl the mushrooms in the marinade gently to make sure they are nicely covered with liquid and pour the leftover marinade on top of them.Cover and allow the mushrooms to remain in the marinade from 30 minutes to 3 hours in the refrigerator.Preheat the BBQ grill at high heat and prepare for a direct heat cooking method.When the grill if hot, remove the mushrooms from the refrigerator and from the marinade.Drain off the excess liquid in a bowl and remove the basil leaves if blackened.Whisk the remaining vinegar in the marinating liquid.Place the mushroom caps on top of the grill, rounded side up and cook for 3 minutes on the first side.Turn them around and pour a small amount of marinating liquid on top.Continue grilling for 4 to 6 minutes or until the mushrooms are tender and browned.Make sure you turn the mushrooms to a 45-degree angle after the first 2 minutes to get nice grill marks.If you see that the mushroom caps are burning rapidly, reduce the barbecue’s temperature or switch them over to the coldest part of the grill.Serve either in individual plates or on a platter. Serve immediately.
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4 large portobello mushrooms 240 g to 300 g each (8 to 10 ounces) 2 large garlic cloves, peeled and sliced thinly lenghtwise 2 Tbsp. + 1/4 cup (75 mL) romano, parmesan or any other cheese alike, cut in slices dried rosemary sprig 2 Tbsp. (30 mL) pine nuts 2 Tbsp. + 1/2 cup (155 mL) balsamic vinegar 1/2 tsp. (3 mL) coarse salt 1/2 tsp. (3 mL) black pepper 3 Tbsp. + 1 cup (295 mL) extra virgin olive oil (more if needed) 12 fresh basil leaves, finely cut
Grilled Portobello Mushrooms with Garlic and Cheese

Grilled Portobello Mushrooms with Garlic and Cheese

Rate this recipe
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4
servings
0:20
Preparation
0:15
COOKING
3:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    large portobello mushrooms 240 g to 300 g each (8 to 10 ounces)
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  • 2
    large garlic cloves, peeled and sliced thinly lenghtwise
  • 2 Tbsp. + 1/4 cup
    (75 mL)
    romano, parmesan or any other cheese alike, cut in slices
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  • dried rosemary sprig
  • 2 Tbsp.
    (30 mL)
    pine nuts
  • 2 Tbsp. + 1/2 cup
    (155 mL)
    balsamic vinegar
  • 1/2 tsp.
    (3 mL)
    coarse salt
  • 1/2 tsp.
    (3 mL)
    black pepper
  • 3 Tbsp. + 1 cup
    (295 mL)
    extra virgin olive oil (more if needed)
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  • 12
    fresh basil leaves, finely cut
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Imprimer ma sélection

Preparation

Remove the stems from the mushrooms and with a damp piece of paper towel, wipe the mushroom caps.

With the help of a sharp knife, poke some small wholes in the mushroom caps.

Add the sliced garlic in some of the holes and to the others, insert the cheese, rosemary and pine nuts. Reserve.

In a bowl, combine ¾ of the quantity of vinegar with the salt and pepper.

Whisk until the salt is dissolved.

Add the olive oil and the basil leaves, while whisking.

Pour a small amount of this mixture in the bottom of a baking dish.

Place the mushroom caps on top, rounded side at the bottom.

Swirl the mushrooms in the marinade gently to make sure they are nicely covered with liquid and pour the leftover marinade on top of them.

Cover and allow the mushrooms to remain in the marinade from 30 minutes to 3 hours in the refrigerator.

Preheat the BBQ grill at high heat and prepare for a direct heat cooking method.

When the grill if hot, remove the mushrooms from the refrigerator and from the marinade.

Drain off the excess liquid in a bowl and remove the basil leaves if blackened.

Whisk the remaining vinegar in the marinating liquid.

Place the mushroom caps on top of the grill, rounded side up and cook for 3 minutes on the first side.

Turn them around and pour a small amount of marinating liquid on top.

Continue grilling for 4 to 6 minutes or until the mushrooms are tender and browned.

Make sure you turn the mushrooms to a 45-degree angle after the first 2 minutes to get nice grill marks.

If you see that the mushroom caps are burning rapidly, reduce the barbecue’s temperature or switch them over to the coldest part of the grill.

Serve either in individual plates or on a platter. Serve immediately.

Source : Zeste

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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