• 4 portobello mushrooms
  • 2 clove garlic, cut into slivers
  • 1 ounce Romano cheese, cut into slivers
  • 1 sprig rosemary, or
  • 1 teaspoon dried rosemary
  • 2 tablespoon pine nuts
  • ½ cups balsamic vinegar, plus
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon coarse salt
  • ½ teaspoon black pepper
  • 1 ½ cups extra virgin olive oil
  • 12 fresh basil leaves, thinly slivered


1. Trim the stems off the mushrooms. Using a moist paper towel, wipe the caps clean. Using a sharp object, make a series of holes in the portobellos. Insert garlic slivers into some of the holes, cheese slivers in others, and pine nuts in the remaining holes.
2. Combine 1/2 cup vinegar and the salt and pepper in a nonreactive mixing bowl and whisk until the salt is dissolved. Whisk in the oil and the basil. Pour some of the mixture in the bottom of a nonreactive baking dish and arrange the portobellos in it, gill-side up. Swish the mushrooms around to coat the bottoms with marinade. Spoon the remaining marinade over the portobellos. Let marinate in the refrigerator, covered, for as little as 30 minutes or as long as 3 hours.
3. Preheat grill to high.
4. When ready to cook, remove the mushroom caps from the marinade. Strain the marinade if the basil looks wilted. Whisk in the remaining 2 tablespoons vinegar into the marinade. Arrange the portobellos on the hot grate, gill-side down. Grill for 3 minutes, then invert the portobellos and spoon on some of the reserved marinade. Continue grilling until the caps are browned and very tender, 4 to 6 minutes, rotating the caps 45 degrees after 2 minutes to create and attractive cross-hatch pattern. If the caps brown too much, reduce the heat. Transfer to plates or a platter and server at once.



MacGourmet downloadPortobello Mushrooms with Garlic, Parmesan, and Pine Nuts. To import, drag image to your MacGourmet recipe box.


Steve Raichlen


4 servings