Grilled Portobello Mushrooms With Garlic, Cheese and Pine Nuts

I can still remember the first time I tasted a grilled portobello mushroom. It was at a small farmer’s market, the air thick with the scent of woodsmoke and ripe tomatoes. A vendor was grilling these enormous mushrooms, stuffing them with fragrant herbs and glistening cheese. The earthy aroma alone was intoxicating, but the first bite—smoky, savory, and bursting with flavor—was a revelation. It transformed my perception of what vegetarian grilling could be, and I’ve been experimenting with portobellos ever since.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 6 minutes
• Total Time: 36 minutes
• Servings: 4
• Dietary Type: Vegetarian

Ingredients

• 4 large portobello mushrooms (8-10 ounces each)
• 2 large garlic cloves, cut into slivers
• 1 ounce parmigiano-reggiano cheese or other firm cheese, cut into slivers
• 1 sprig fresh rosemary, leaves stripped off the stem or 2 teaspoons dried rosemary
• 2 tablespoons pine nuts
• ½ cup balsamic vinegar
• ½ teaspoon coarse salt
• ½ teaspoon black pepper
• 1 ⅓ cups extra virgin olive oil
• 12 fresh basil leaves, thinly slivered
• 2 tablespoons balsamic vinegar

Equipment Needed

• Moist paper towel
• Metal skewer (or other sharp object)
• Mixing bowl
• Whisk
• Nonreactive baking dish
• Grill

Instructions

1. Begin by preparing the portobello mushrooms. Trim the stems off.
2. Using a moist paper towel, gently wipe the mushroom caps clean to remove any dirt or debris.
3. Take a sharp object, like the tip of a metal skewer, and poke a series of holes in the gill side of the mushroom caps. This will help the marinade penetrate and the mushrooms cook evenly.
4. Now, the fun part – stuffing! Insert garlic slivers in some holes, cheese slivers in others, rosemary leaves in others, and pine nuts in the remaining holes. Distribute the fillings evenly across the surface of each mushroom.
5. In a mixing bowl, combine ½ cup of balsamic vinegar, salt, and pepper. Whisk until the salt is completely dissolved.
6. Gradually whisk in the extra virgin olive oil and the slivered basil. This will create a vibrant and flavorful marinade.
7. Pour a small amount of the marinade into the bottom of a nonreactive baking dish. Arrange the portobello mushrooms in the dish, gill side up.
8. Swish the mushrooms around in the marinade to coat the bottom surface.
9. Spoon the remaining marinade generously over the mushrooms. Ensure that each mushroom is well coated.
10. Cover the baking dish and refrigerate for at least 30 minutes, or up to 3 hours. This allows the mushrooms to absorb the flavors of the marinade. The longer they marinate, the more flavorful they will become.
11. Preheat your grill to high heat.
12. When the grill is hot and ready, remove the mushroom caps from the marinade.
13. Strain the marinade if the basil appears wilted.
14. Whisk the remaining 2 tablespoons of balsamic vinegar into the strained marinade. This will brighten the flavor and add a touch of acidity.
15. Arrange the mushrooms on the grill grate, gill side down.
16. Grill for 3 minutes to sear the gill side and create beautiful grill marks.
17. Turn the mushrooms over and spoon the reserved marinade onto the caps.
18. Continue grilling until the mushrooms are browned and tender, approximately 4 to 6 minutes. Reduce the heat if necessary to prevent burning. To create a crosshatch of grill marks, rotate the caps 45 degrees after 2 minutes.
19. Once the mushrooms are cooked through and tender, remove them from the grill and serve immediately.

Expert Tips & Tricks

• For a more intense flavor, consider using a smoked salt in the marinade.
• If you don’t have fresh rosemary on hand, dried rosemary works well. Just remember that dried herbs are more potent, so use half the amount.
• Don’t overcrowd the grill. Grill the mushrooms in batches if necessary to ensure even cooking.
• To prevent the mushrooms from drying out, baste them frequently with the marinade during grilling.
• If you’re using a charcoal grill, add a handful of wood chips (such as hickory or mesquite) to the coals for a smoky flavor.

Serving & Storage Suggestions

Serve these grilled portobello mushrooms immediately as a main course or a flavorful side dish. They are delicious on their own or served on a toasted bun as a vegetarian burger. They also pair well with grilled vegetables, salads, or a simple pasta dish.

To store leftovers, allow the mushrooms to cool completely before placing them in an airtight container. Store them in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat or in a 350°F (175°C) oven until warmed through. You can also enjoy them cold in salads or sandwiches. While freezing is possible, the texture of the mushrooms may change upon thawing. It’s best to consume them fresh or within a few days of cooking.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	717.7 kcal	N/A
Calories from Fat	692 g	97%
Total Fat	77 g	118%
Saturated Fat	11.4 g	56%
Cholesterol	7.4 mg	2%
Sodium	382.8 mg	15%
Total Carbohydrate	5.9 g	1%
Dietary Fiber	1.6 g	6%
Sugars	1.7 g	N/A
Protein	5.1 g	10%

Variations & Substitutions

• For a vegan option, substitute the parmigiano-reggiano cheese with a vegan cheese alternative or omit it altogether. Nutritional yeast can also add a cheesy, umami flavor.
• Experiment with different types of cheese. Fontina, provolone, or goat cheese would all be delicious.
• Add other vegetables to the stuffing, such as diced bell peppers, onions, or sun-dried tomatoes.
• For a spicy kick, add a pinch of red pepper flakes to the marinade.
• Use different herbs, such as thyme, oregano, or marjoram, instead of rosemary.
• If you don’t have balsamic vinegar, you can substitute it with red wine vinegar or apple cider vinegar.

FAQs (Frequently Asked Questions)

Q: Can I use smaller portobello mushrooms for this recipe?

A: Yes, you can use smaller portobello mushrooms. Just adjust the cooking time accordingly. Smaller mushrooms will cook faster, so keep a close eye on them to prevent burning.

Q: Can I marinate the mushrooms overnight?

A: While you can marinate the mushrooms for longer than 3 hours, it is not recommended to marinate them overnight. The acid in the balsamic vinegar can break down the mushrooms, resulting in a mushy texture.

Q: What if I don’t have a grill?

A: If you don’t have a grill, you can bake the mushrooms in the oven. Preheat your oven to 400°F (200°C) and bake the mushrooms for 15-20 minutes, or until they are tender.

Q: Can I use pre-shredded cheese instead of cutting slivers?

A: Yes, you can use pre-shredded cheese, but the slivers tend to melt more evenly and create a nicer presentation.

Q: How do I know when the mushrooms are done?

A: The mushrooms are done when they are tender and easily pierced with a fork. The caps should also be slightly wrinkled and browned.

Final Thoughts

These grilled portobello mushrooms are a delicious and versatile dish that is perfect for any occasion. The combination of earthy mushrooms, savory garlic and cheese, and the bright, tangy marinade is simply irresistible. Don’t be afraid to experiment with different ingredients and flavor combinations to create your own unique version. I encourage you to fire up the grill and give this recipe a try. I’m confident you’ll love it! And, please, share your experiences and any creative twists you make – I’m always looking for new inspiration!