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Marinated Portabello Mushrooms with Asiago

Prep Time 45 mins
Cook Time 10 mins


  • 1/4 Cup Extra Virgin Olive Oil
  • 3 tbsp Balsamic Vinegar
  • 1 tbsp Soy Sauce
  • 1 tsp Chopped Fresh Rosemary
  • 1/2 tsp Fresh Ground Black Pepper
  • 1/4 tsp kosher salt
  • 4 Large Portabello Mushrooms
  • 1 1/2 Cup Asiago Cheese

Breadcrumb Mix

  • 3/4 Cup Fresh Breadcrumbs Zip some fresh bread in a food processor
  • 1tbsp tbsp Finely chopped fresh Italian Parsley
  • 1 dash Fresh Ground Black Pepper


  • In a small bowl whisk marinade ingredients (first 6 listed) together
  • Wipe mushrooms clean iwth a damp cloth or paper towel. Remove the stems.
  • With a teaspoon carefully remove the gills from the musroom.
  • Place the mushroom cap side up on a rimmed plate and brush with the marinade. Turn them over and brush the other side. Let stand for 15-20 mins.
  • Meanwhile, heat up your grill to medium heat
  • Grill the mushrooms gill side down until they begin to soften (about 4 minutes). Reserve some marinade for the next step.
  • Brush the cap side with more of the marinade, then flip the mushroom cap
  • Add Asiago cheese to each mushroom and cook for another 4 minutes
  • During the last minute or so of cooking place the bread crumb mixture on top of each mushroom
  • once things brown up a little bit - don't overcook - remove from grill and serve immediately.


Grill: Direct medium heat/350-450 Makes: 6 servings of delightful portabello mushrooms