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
• 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 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.
