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Grilled Portobello Mushrooms With Garlic, Cheese and Pine Nuts

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“This delicious recipe comes from Steven Raichlen, "Master Griller" and author of numerous bestselling cookbooks. This one is from his 'How To Grill Barbecue Bible'. (Prep. time does not reflect refrigeration time).”

Ingredients Nutrition


  1. Trim the stems off the mushrooms.
  2. Using a moist paper towel, wipe the caps clean.
  3. Using a sharp object, such as the tip of a metal skewer, poke a series of holes in the gill side of the mushroom caps.
  4. Insert garlic slivers in some holes, cheese slivers in others, rosemary leaves in others, and pine nuts in the remaining holes.
  5. Combine 1/2 cup vinegar and the salt and pepper in a mixing bowl and whisk until the salt is dissolved.
  6. Whisk in the oil and the basil.
  7. Pour some of the mixture in the bottom of a nonreactive baking dish and arrange the portobellos in it, gill side up.
  8. Swish the mushrooms to coat the bottom with marinade.
  9. Spoon the remaining marinade over the mushrooms, cover and refrigerate for as little as 30 minutes or as long as 3 hours.
  10. Preheat grill to high.
  11. When ready to cook, remove the mushroom caps from marinade.
  12. Strain the marinade if the basil looks wilted.
  13. Whisk the remaining 2 tablespoons of vinegar into the marinade.
  14. Arrange the mushrooms on the grill grate, gill side down.
  15. Grill for 3 minutes.
  16. Turn over and spoon the reserved marinade onto the caps.
  17. Continue grilling until browned and tender,(reducing heat if necessary) 4 to 6 minutes, rotating the caps 45 degrees after 2 minutes to create a crosshatch of grill marks.
  18. Remove from grill and serve immediately.

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