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Asiago-Topped Grilled Portobello Mushrooms

Contributed by: NAPSA

The Cheese Impresario Presents Asiago

(NAPSA) - The next time you say "cheese," consider saying "Asiago" (ah-zee-AH-goh). This is a cow's-milk cheese first made in the northern Veneto region of Italy. It's crafted in two flavor and texture profiles: Pressato, the fresh Asiago, and the big-flavored, aged Asiago, Asiago d'Allevo. The fresher version is a light straw color, with a semisoft texture that has a mild and slightly sweet taste. As this cheese ages, it becomes a darker color and delivers a sharper and nuttier sensation. The texture also becomes harder, so you can grate it on or in your favorite dish. Asiago can be a pleasing substitute for Parmesan at any meal.

Although it enhances a variety of Italian dishes, such as pasta, hearty bean soups or panini sandwiches, Asiago is also great to serve on its own as part of a cheese plate. Another simple and delicious method of serving Asiago is to split a California dried Calimyrna (golden) or Mission (black) fig in half and place a slice of Asiago on top for an easy appetizer.

This classic Italian cheese pairs beautifully with a classic Italian red wine such as Chianti. A good example is the Marchesi de' Frescobaldi Nipozzano Riserva Chianti Rufina. This ruby-red wine has plum and black currant flavors, with a hint of cinnamon and spice, which enhances the rich flavor of Asiago.

Additional cheese and wine pairing suggestions, as well as authentic Tuscan recipes, can be found at www.TuscanyTonight.com.

Ingredients:

• 4 large portobello mushrooms
• 1 cup of grated Asiago divided into four portions
• 4 tablespoons of Chianti
• Extra virgin olive oil
• Salt & pepper
• Italian chopped parsley

Serving Size: Makes 4 Servings