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Grilled Portabella Mushrooms with Fontina Melt

Yield: 4 servings | Prep Time: 15 minutes | Cook Time: 4 minutes

Ingredients

  • ¼ cup NAKANO® Natural Rice Vinegar
  • ¼ cup extra virgin olive oil
  • 1 Tbsp. soy sauce
  • ½ tsp. fresh or ¼ tsp. dried rosemary, chopped
  • ½ tsp. kosher salt
  • 4 portabella mushrooms (or 8 portabellas, 3-inch diameter), 5 to 6-inch diameter
  • 4 fontina cheese slices (cut to fit mushrooms)

Directions

  1. Preheat oven to 350°F (315°F convection).
  2. In a small bowl or 1-cup measuring cup, stir together NAKANO® Natural Rice Vinegar, olive oil, soy sauce, rosemary, and salt.
  3. Clean mushrooms, by removing stems, gills, and wipe down.
  4. Spoon marinade over the entire mushroom and let marinate for 2 minutes.
  5. To cook, place mushrooms, gill side down, on grill over medium direct heat; brush caps with marinade. Close cover and cook 4-5 minutes.
  6. Turn mushrooms over; cook 3-4 minutes more.
  7. Place a slice of cheese on each mushroom. Close cover and cook until cheese melts, about 2 minutes.

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