There is a good chance nothing will get cooked on top of my stove until after first frost. I'm not moving all the canning equipment just to make dinner. If it can't be cooked on the grill or in the oven I'm not making it.
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
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.