Marinated Portobello Mushrooms with Pesto and Balsamic
Reduction
Serves 8
4 Portabella Mushrooms
8 slices of your favorite strong, semi-hard cheese (Manchego, Gruyere,
3 cups fresh basil, stems removed
3 large garlic cloves
1/2 cup pine nuts
1/2 cup regular—not extra virgin—olive oil
1 cup Balsamic vinegar
1/4 cup sugar
Pesto Preparation
Pulse all ingredients except oil in food processor. Gradually add oil—add
only enough to make the pesto moist, but not runny. Set aside.
Preparation
Clean mushrooms well. Marinate mushrooms in balsamic vinegar for
around an hour. Place mushroom on hot, well-greased grill. Grill until
mushrooms begin to soften, turning periodically to prevent burning.
Remove mushroom from grill and place on oiled baking
sheet. Fill cap with pesto and lay top
with cheese to cover.
Bake at 350 for about 10 minutes—enough to cook the mushroom
completely and melt the cheese.
Balsamic Reduction
Slowly simmer (in a 4-1 ratio) balsamic vinegar and sugar in a
heavy-bottomed sauce pan on the stove until it becomes thick but not syrupy. It
should run easily but be much thicker than regular balsamic.
Place mushroom in center of plate. Drizzle balsamic
reduction over the top. Garnish with microgreens,
fresh tomatoes, etc.
Recipe courtesy of Patti
Vander Lyn, Rose Hill Manor. www.rosehill.com
Pair with Texas Hills Vineyard’s Sangiovese.