1 pound large white mushrooms, such as shiitake or portobello
5 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper, to taste
2 tablespoons freshly grated Parmesan cheese
2 tablespoons finely chopped fresh parsley
Light the grill.
Remove and discard a slice from the bottom of each mushroom stem. If the caps
are sandy, wipe them with a clean cloth.
Brush the mushrooms with 3 tablespoons of the olive oil.
When the coals turn gray, set the mushrooms, rounded sides down, on the grill
and cook them for 8 to 10 minutes, turning them often. The mushrooms are done when
they begin to release some of their liquid and collapse a little.
Remove mushrooms from
the grill and cut some of the largest mushrooms in half. If the mushrooms are very
large, you can slice them.
Let the mushrooms cool slightly.
In a small bowl, whisk together the balsamic vinegar, salt and pepper.
Drizzle in the remaining 2 tablespoons of olive oil, whisking constantly until it is all
Pour the dressing over the mushrooms, then cover them tightly with plastic
Refrigerate for 1 hour.
Sprinkle the mushrooms with Parmesan, parsley and more salt and pepper if you
like, and serve with grilled bread.