Ingredients
- 1 pound lg. white mushrooms, such as shitake or portabello
- 4 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper, to taste
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons finely chopped fresh parsley
Make it step by step
- Preheat grill.
- Prepare marinade of 2 tbs olive oil, vinegar and parsley.
- Remove and discard a slice from the bottom of each mushroom stem.
- Wipe mushrooms with clean cloth and brush with 3 tablespoons of the olive oil.
- Brush foil with 1 tbs olive oil and add mushrooms. Drizzle another tbs of olive oil over the top. Fold foil over and grill.
- Cook mushrooms rounded sides down until they are just tender. Remove and let cool.
- Quarter and toss with dressing. Serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kristi Rimkus, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.