Grilled Shiitake Mushrooms
Grilled Shiitake Mushrooms
PrintIngredients
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 2 Tbsp. chopped fresh rosemary
- 1/2 tsp. coarse sea salt (plus more, to taste)
- 1/4 tsp. freshly ground black pepper (plus more, to taste)
- 1 3/4 lbs. shiitake mushrooms, cleaned and stemmed
- 12 10-inch rosemary stems for skewering, needles removed (or 12 wooden skewers)
Instructions
- In a small bowl, whisk together the vinegar and oil. Add the chopped rosemary, the salt, and the pepper.
- In a shallow dish, arrange the mushrooms stem-side-down in a single layer, making sure that they don’t overlap. Brush liberally with the rosemary marinade, cover, and let sit at room temperature for 15 to 20 minutes.
- Trim the rosemary stems so that they can hold 2 mushroom caps with 1 inch of the skewer exposed on each side. Use the rosemary stems or wooden skewers to skewer the mushrooms through their width so that the caps will lie flat on the grill.
- Cook the mushrooms stem-side-up on the grill for about 6 minutes, or until light grill marks appear.
Makes 1 dozen skewers
