I love sharing recipes with you guys and as part of the Mizkan blogger program I can share their recipes with you. I adore mushrooms, my family has a different opinion about them, but I wonder if this recipe would be enough to get them to try it. What do you think, is this Grilled Portabella Mushrooms with Fontina Melt recipe mouth watering? Like the NAKANO Facebook page for more information on the Nakano products and make a splash of your own.
Grilled Portabella Mushrooms with Fontina Melt
1/4 cup NAKANO Natural Rice Vinegar
1/4 cup extra virgin olive oil
1 Tbsp. soy sauce
1/2 tsp. chopped fresh rosemary, or 1/4 tsp. dried rosemary
1/2 tsp. salt
4 portabella mushrooms, 5 to 6-inch diameter (or 8 portabellas 3-inches across)*
4 slices Fontina cheese (cut to fit mushrooms)
In a small bowl or 1-cup measuring cup, stir together rice vinegar, olive oil, soy sauce, rosemary, and salt.
Wipe mushrooms with a damp cloth or paper towel; remove stems.
Place mushrooms, gill side down, on a plate; brush caps with marinade.
Turn mushrooms over and brush gills generously with marinade.
Let stand 10 minutes. To cook, place mushrooms, gill side down, on grill over medium direct heat; brush caps with marinade.
Close cover and cook 4-5 minutes.
Turn mushrooms over; cook 3-4 minutes more.
Place a slice of cheese on each mushroom.
Close cover and cook until cheese melts, about 2 minutes. (For smaller mushrooms, cook 2 minutes with gill side down.
Turn mushrooms and cook 1 minutes more. Top with cheese; cook until cheese melts.)
* Note: Marinade is enough for 8 large mushrooms, or 16 smaller mushrooms.
This is a compensated post as I am an ambassador for Mizkan/Nakano.