Total Time
25mins
Prep 20 mins
Cook 5 mins

Yum

Ingredients Nutrition

Directions

  1. Remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap.
  2. Place, smooth side up, in large, shallow glass dish.
  3. Combine oil, vinegar, thyme, salt and pepper; pour over mushrooms, turning and brushing to coat evenly.
  4. Let stand for 15 minutes.
  5. Reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
  6. Turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed.
  7. Arrange Parmesan over top; cook, covered, for about 2 minutes or until melted.
Most Helpful

5 5

Love Portobello Mushrooms. Never put Parmesan cheese on mine. Sounds great. UPDATE: Like i had said sounds great and it was. Sorry i took so long getting back to it Dancer^, but the wait was worth it. Another keeper in the cookbook for sure.

5 5

It was pouring rain, with only portabellas in the fridge. The kids had just finished soccer, so pasta was ideal. I roasted the mushrooms at 425-450 for about 20 minutes. This is a great starter recipe - many combinations of herbs and flavors could be tested successfully - roasting works great if it's pouring rain outside!