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Tuesday, June 2, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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Portobello Mushrooms with Garlic, Parmesan and Pin
Vegetables & Side Dishes
Contributed by: shared by Phil Garrett
  • 4 large portobello mushrooms
  • 2 large cloves garlic
  • 1 oz. Romano, Parmigiano-Reggiano or other firm cheese
  • 1 sprig fresh rosemary
  • 2 TBS pine nuts
  • 1â�„2 cup plus 2 TBS balsamic vinegar
  • coarse salt to taste
  • black pepper to taste
  • 1 1â�„3 cups extra-virgin olive oil
  • 12 fresh basil leaves
Trim the stems off the mushrooms. Using a moist paper towel, wipe the caps clean. Make a series of holes in the mushrooms.
Cut garlic and cheese into slivers and strip leaves off rosemary. Insert garlic slivers into some of the mushroom holes, cheese slivers in others, rosemary leaves in others and pine nuts in the remaining holes.
To make marinade, mix the vinegar and the salt and pepper and whisk until the salt is dissolved. Whisk in the oil. Slice basil into thin slices and whisk into vinegar mix.
Set mushrooms into marinate and wet them completely. Leave in the refrigerator, covered, for 30 minutes to three hours.
Set up the grill for direct grilling and preheat to high. Remove the mushroom caps from the marinade. Strain the marinade if the basil looks wilted. Whisk the remaining 2 TBS vinegar into marinade.
Arrange mushrooms on the hot grate, grill-side down. Grill for three minutes, and then invert the portobellos and spoon on some of the reserved marinade. Continue grilling until the caps are browned and tender, four to six minutes, rotating the caps 45 degrees after 2 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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