Marinated Portabello Mushrooms with Asiago

marinated portobello mushrooms with asiago
Prep Time


Cook Time


Resting Time

Total Time


  • Grill
  • ¼ cup extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 1 tsp chopped fresh rosemary
  • ½ tsp fresh ground black pepper
  • ¼ tsp salt
  • 4 large Portobello mushrooms
  • 1 ½ cup asiago cheese
Bredcrumb Mixture
  • ¾ cup fresh breadcrumbs (zip them up in the food processor)
  • 1 tbsp finely chopped fresh Italian parsley
  • 1 dash fresh ground black pepper
  1. In a small bowl whisk marinade ingredients (first 6 listed) together
  2. Wipe mushrooms clean with a damp cloth or paper towel. Remove the stems.
  3. With a teaspoon, carefully remove the gills from the mushrooms.
  4. Place the mushrooms 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 minutes.
  5. Meanwhile, heat up your grill to medium heat
  6. Grill the mushrooms gill side down until they begin to soften (about 4 minutes). Reserve some marinade for the next step.
  7. Brush the cap side with more of the marinade, then flip the mushroom cap.
  8. Add asiago cheese to each mushroom and cook for another 4 minutes.
  9. During the last minute or so of cooking, place the bread crumb mixture on top of each mushroom
  10. 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