Hi Readers! Back from a very restful and completely unplugged visit to beautiful California! More on that after the dust settles...I'll be trying to catch up with you slowly this week, so please be patient with me. I really can't wait to hear what y'all have been up to!
Shhhh...can you hear that? That's your grill, covered in dust from a long winter, catcalling in your ear, saying, "Hey babycakes, it's been too long, don'tcha think? How 'bout going for a little spin, eh?"
Wake up, folks! Dust that dude off! It's prime grilling time--the weather is neither so steamy that you can't fathom heating ANYthing up (even a grill) nor so chilly that you crave a bowl of Guiness stew. It's sweet-spot weather!
Well, at least it is in my neck of the woods.
Don't assume that your grill discriminates, either. Sure, he loves the chicken and the cow and lunchtime weiner, but he loves veggies, too. In fact, the grill is quite the show-off where veggies are concerned.
"Think you don't like vegetables?" the grill scoffs. "Plop 'em on here, honey, and I'll work some veggie magic. I've got serious veggie mojo, Mama, so let me show you how it's done."
That grill might be a braggart, but he's not a liar. Marinate some succulent portabello mushrooms, add some toasty, gooey cheese love, a kiss of herbs, a crunchy breadcrumb topping, and Whammo! You've got an audaciously delicious concoction. With a dish so multi-layered and flavorful, the chicken in your refrigerator will shed a tear, he's so jealous.
Marinated Portabello Mushrooms with Asiago
from Weber's Way to Grill
1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
6 large portabello mushrooms, each 5 to 6 inches in diameter
3/4 cup fresh breadcrumbs
1 tablespoon fresh Italian parsley
1 1/2 cups grated Asiago cheese
Freshly ground black pepper
Crushed red chile flakes (optional)
In a small bowl, whisk together the marinade ingredients.
Wipe the mushrooms clean with a damp cloth or paper towel. Remove and discard the stems. With a teaspoon, carefully scrape out and discard the black gills from the mushroom caps. Place the mushrooms, caps sides up, on a rimmed plate and brush them with the marinade. Turn the mushrooms over and brush again with the marinade. Let stand for 15 to 20 minutes at room temperature. Prepare the grill for direct cooking over medium heat.
In a small bowl, combine the bread crumbs with the parsley and red pepper flakes, if using.
Brush the cooking grates clean. Grill the mushrooms, gill side down, over direct medium heat, with the lid closed, until the mushrooms begin to soften, 4 to 6 minutes. Brush the cap sides with some of the remaining marinade from the plate, turn over, add 1/4 cup of cheese on top of each mushroom, close the lid, and cook until tender when pierced with a knife, 4 to 6 minutes. During the last minute of cooking time, place the bread crumb mixture evenly on top of each mushroom. Remove from the grill, add salt and pepper to taste, and serve immediately.