Doesn’t the melted Fontina cheese topping this portabella mushroom tempt your taste buds?!

Grilled Portabella Mushrooms with Fontina Melt


1/4 cup NAKANO Natural Rice Vinegar

1/4 cup extra virgin olive oil

1 Tbsp. soy sauce

1/2 tsp. chopped fresh rosemary, or 1/4 tsp. dried rosemary

1/2 tsp. salt

4 portabella mushrooms, 5 to 6-inch diameter (or 8 portabellas 3-inches across)*

4 slices Fontina cheese (cut to fit mushrooms)


In a small bowl or 1-cup measuring cup, stir together rice vinegar, olive oil, soy sauce, rosemary, and salt. Wipe mushrooms with a damp cloth or paper towel; remove stems. Place mushrooms, gill side down, on a plate; brush caps with marinade. Turn mushrooms over and brush gills generously with marinade. Let stand 10 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. (For smaller mushrooms, cook 2 minutes with gill side down. Turn mushrooms and cook 1 minutes more. Top with cheese; cook until cheese melts.)

Note: Marinade is enough for 8 large mushrooms, or 16 smaller mushrooms.

Serves 4.

*Recipe and image courtesy of Nakano.*