Portobello Mushrooms with Garlic, Parmesan, and Pine Nuts

Name: Portobello Mushrooms with Garlic, Parmesan, and Pine Nuts
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Yield: Serves 4
Cuisine: United States
Ingredients: 1 sprig fresh rosemary, leaves stripped off the stem, or 2 teaspoons dried rosemary; 4 large portobello mushrooms (8 to 10 ounces each); ½ teaspoon black pepper 1½ cups extra-virgin olive oil, or more as needed; 1 ounce Romano, Parmigiano-Reggiano, or other firm cheese, cut into slivers; 12 fresh basil leaves, thinly slivered; 2 large cloves garlic, cut into slivers; ½ teaspoon coarse salt; 2 tablespoons pine nuts; ½ cup plus 2 tablespoons balsamic vinegar

Preparation info

Serves
4

Difficulty
Medium
Ready in
40 min

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Ingredients

4 large portobello mushrooms (8 to 10 ounces each)
2 large cloves garlic, cut into slivers<

Americas
United States
Side dish
Vegetarian

Method

Trim the stems off the portobellos as shown in Preparing the Portobellos, Step 1. Using a moist paper towel, wipe the caps clean. Using a sharp object, make a series of holes in the portobellos, as shown in Step 3. Insert garlic slivers in some of the holes, cheese slivers in others, rosema