Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Grilled Portobello Mushrooms with Garlic and Cheese
2014-03-28
https://www.metro.ca/userfiles/image/recipes/champignons-portobello-grilles-a-l-ail-et-au-fromage-10024.jpg
PT20M
PT15M
PT3H35M
Remove the stems from the mushrooms and with a damp piece of paper towel, wipe the mushroom caps.With the help of a sharp knife, poke some small wholes in the mushroom caps.Add the sliced garlic in some of the holes and to the others, insert the cheese, rosemary and pine nuts. Reserve.In a bowl, combine ¾ of the quantity of vinegar with the salt and pepper.Whisk until the salt is dissolved.Add the olive oil and the basil leaves, while whisking.Pour a small amount of this mixture in the bottom of a baking dish.Place the mushroom caps on top, rounded side at the bottom.Swirl the mushrooms in the marinade gently to make sure they are nicely covered with liquid and pour the leftover marinade on top of them.Cover and allow the mushrooms to remain in the marinade from 30 minutes to 3 hours in the refrigerator.Preheat the BBQ grill at high heat and prepare for a direct heat cooking method.When the grill if hot, remove the mushrooms from the refrigerator and from the marinade.Drain off the excess liquid in a bowl and remove the basil leaves if blackened.Whisk the remaining vinegar in the marinating liquid.Place the mushroom caps on top of the grill, rounded side up and cook for 3 minutes on the first side.Turn them around and pour a small amount of marinating liquid on top.Continue grilling for 4 to 6 minutes or until the mushrooms are tender and browned.Make sure you turn the mushrooms to a 45-degree angle after the first 2 minutes to get nice grill marks.If you see that the mushroom caps are burning rapidly, reduce the barbecue’s temperature or switch them over to the coldest part of the grill.Serve either in individual plates or on a platter. Serve immediately.
4
Zeste
0
0
0
0
4 large portobello mushrooms 240 g to 300 g each (8 to 10 ounces)
2 large garlic cloves, peeled and sliced thinly lenghtwise
2 Tbsp. + 1/4 cup (75 mL) romano, parmesan or any other cheese alike, cut in slices
dried rosemary sprig
2 Tbsp. (30 mL) pine nuts
2 Tbsp. + 1/2 cup (155 mL) balsamic vinegar
1/2 tsp. (3 mL) coarse salt
1/2 tsp. (3 mL) black pepper
3 Tbsp. + 1 cup (295 mL) extra virgin olive oil (more if needed)
12 fresh basil leaves, finely cut
Grilled Portobello Mushrooms with Garlic and Cheese
4
servings
0:20
Preparation
0:15
COOKING
3:35
TOTAL TIME
Ingredients
-
4
large portobello mushrooms 240 g to 300 g each (8 to 10 ounces)
-
2
large garlic cloves, peeled and sliced thinly lenghtwise
-
2 Tbsp. + 1/4 cup
(75 mL)romano, parmesan or any other cheese alike, cut in slices
-
dried rosemary sprig
-
2 Tbsp.
(30 mL)pine nuts
-
2 Tbsp. + 1/2 cup
(155 mL)balsamic vinegar
-
1/2 tsp.
(3 mL)coarse salt
-
1/2 tsp.
(3 mL)black pepper
-
3 Tbsp. + 1 cup
(295 mL)extra virgin olive oil (more if needed)
-
12
fresh basil leaves, finely cut
Preparation
Remove the stems from the mushrooms and with a damp piece of paper towel, wipe the mushroom caps.
With the help of a sharp knife, poke some small wholes in the mushroom caps.
Add the sliced garlic in some of the holes and to the others, insert the cheese, rosemary and pine nuts. Reserve.
In a bowl, combine ¾ of the quantity of vinegar with the salt and pepper.
Whisk until the salt is dissolved.
Add the olive oil and the basil leaves, while whisking.
Pour a small amount of this mixture in the bottom of a baking dish.
Place the mushroom caps on top, rounded side at the bottom.
Swirl the mushrooms in the marinade gently to make sure they are nicely covered with liquid and pour the leftover marinade on top of them.
Cover and allow the mushrooms to remain in the marinade from 30 minutes to 3 hours in the refrigerator.
Preheat the BBQ grill at high heat and prepare for a direct heat cooking method.
When the grill if hot, remove the mushrooms from the refrigerator and from the marinade.
Drain off the excess liquid in a bowl and remove the basil leaves if blackened.
Whisk the remaining vinegar in the marinating liquid.
Place the mushroom caps on top of the grill, rounded side up and cook for 3 minutes on the first side.
Turn them around and pour a small amount of marinating liquid on top.
Continue grilling for 4 to 6 minutes or until the mushrooms are tender and browned.
Make sure you turn the mushrooms to a 45-degree angle after the first 2 minutes to get nice grill marks.
If you see that the mushroom caps are burning rapidly, reduce the barbecue’s temperature or switch them over to the coldest part of the grill.
Serve either in individual plates or on a platter. Serve immediately.
Source :
Zeste
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
