Grilled Portabella Mushrooms with Fontina Melt | Nakano Flavors
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Ingredients
- ¼ cup NAKANO® Natural Rice Vinegar
- ¼ cup extra virgin olive oil
- 1 Tbsp. soy sauce
- ½ tsp. fresh or ¼ tsp. dried rosemary, chopped
- ½ tsp. kosher salt
- 4 portabella mushrooms (or 8 portabellas, 3-inch diameter), 5 to 6-inch diameter
- 4 fontina cheese slices (cut to fit mushrooms)
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