Recipe for; Portobello Mushrooms with Garlic, Parmesan, and Pine Nuts (serves 4)

Ingredients

• 4 large portobello mushrooms (8 to 10 ounces each)
• 2 large cloves garlic, cut into slivers
• 1 ounce Romano, Parmigiano-Reggiano, or other firm cheese, cut into slivers
• 1 sprig fresh rosemary, leaves stripped off the stem, or 2 teaspoons dried rosemary
• 1/2 cup plus 2 tablespoons balsamic vinegar
• 1/2 teaspoon Coarse Salt
• 1/2 teaspoon black pepper
• 1 1/2 cups extra virgin olive oil, or more as needed
• 12 fresh basil leaves, thinly sliced

Directions

Trim the stems off the portobellos. Using a moist paper towel, wipe the caps clean. Using a sharp object, make a series of holes in the portobellos. Insert garlic slivers into some of the holes, cheese slivers in others, rosemary leaves in others, and pine nuts in the remaining holes.
Combine 1/2 cup vinegar and the salt and pepper in a nonreactive mixing bowl and whisk until the salt is dissolved. Whisk in the oil and the basil. Pour some of the mixture in the bottom of a nonreactive baking dish and arrange the portobellos in it, gill-side up. Swish the mushrooms around to coat the bottoms with marinade. Spoon the remaining marinade over the portobellos. Let marinate in the refrigerator, covered, for as little as 30 minutes or as long as 3 hours.
Set up the grill for indirect grilling and preheat to high.
When ready to cook, remove the mushroom caps from the marinade. Strain the marinade if the basil looks wilted. Whisk the remaining 2 tbsp vinegar into the marinade. Arrange the portobellos on the hot grate, gill-side down. Grill for 3 minutes, then invert the portobellos and spoon on some of the reserved marinade. Continue grilling until the caps are browned and very tender, about 4 to 6 minutes, rotating the caps 45 degrees after 2 minutes to create an attractive crosshatch of grill marks. If the caps brown too much, reduce the heat or move the mushrooms to a cooler part of the grill. Transfer to plates or a platter and serve at once.