toggle nav

Grilled Portabella Mushrooms with Fontina Melt

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


  • 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)
Shop Ingredients


  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.


Ginger Salad Dressing    

Ginger Salad Dressing
See Recipe

Spicy Rosemary Tomato Peach Chutney    

Spicy Rosemary Tomato Peach Chutney
See Recipe

Grilled Veggie & Ranch Bowl    

Grilled Veggie & Ranch Bowl
See Recipe

Click to View All Recipes