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