Portobello Mushrooms and Pine Nuts

If you have fresh green beans, corn on the cob and a garden salad with these mushrooms you will not even notice you have no meat. It's too hot for meat anyway.

Portobello Mushrooms and Pine Nuts
Serves 4
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4 large portobello mushrooms
2 cloves garlic, cut into slivers
1 ounce Romano cheese, cut into slivers
2 teaspoons dried rosemary
2 tablespoons pine nuts
1/2 cup + 2 tablespoons balsamic vinegar
1/2 teaspoon coarse salt
1/2 teaspoon black pepper
1 1/3 cup extra-virgin olive oil
12 fresh basil leaves, thinly slivered

Trim the stems off the portobello mushrooms. Wipe the caps clean. With a knife, make a series of holes to insert the garlic slivers in some, cheese slivers in some, rosemary in some and pine nuts in some. Mix the 1/2 cup vinegar, salt and pepper until the salt is dissolved. Whisk in the oil and basil. Pour some of the mixture in the bottom of a baking dish and arrange the mushrooms in it, gill-side up. Move the mushrooms around to coat the bottoms. Spoon the remaining marinade over the mushrooms. Let marinate in the refrigerator covered, for 3 hours.

Preheat the grill to high. Remove the mushrooms from the marinade. Whisk the 2 tablespoons vinegar into the marinade. Place the mushrooms on the grill, gill-side up. Grill for 3 minutes, then turn the mushrooms and spoon on the rest of the marinade. Grill for 4-6 minutes rotating the caps every 2 minutes.