Grilled Portabella Mushrooms with Fontina Melt

Name: Grilled Portabella Mushrooms with Fontina Melt
Prep time: 15 minutes
Cook time: 4 minutes
Total time: 15 minutes + Model.Content.CookTime
Yield: 4 servings
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)

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

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

Tips:

Swap white vinegar for NAKANO^® Natural Rice Vinegar for a slightly tangier flavor

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