Grilled Portabella Mushrooms with Fontina Melt


¼ cup NAKANO Natural Rice Vinegar
¼ cup extra virgin olive oil
1 Tbsp Soy Sauce
½ tsp. fresh or 1/4 tsp. dried Rosemary, chopped
½ tsp Salt, Kosher
4 ea. (or 8 portabellas 3 inches across) Portabella Mushrooms, 5-to 6-inch diameter
4 slices Fontina Cheese (cut to fit mushrooms)


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

Chef’s Tip:
Top each mushroom melt with fresh tomato bruschetta. Simply dice a fresh tomato and add a tablespoon of chopped fresh basil, a Tbsp. of sliced green onions, 1 clove of garlic shaved, 1 Tbsp. of extra virgin olive oil, and a 1/8 of a teaspoon of salt and a dash of pepper. We also like to garnish this with reduced balsamic or red wine.

Yield: 4 servings
Portion Size: 1 portabella
Prep Time: 15 min
Cook Time: 4 min


Per serving: 230 calories, 10g protein, 5g carb, 1g fiber, 19g fat (7g sat. fat), 35mg chol, 620mg sodium 

Grilled Portabella Mushrooms with Fontina Melt
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