Prep 20 mins
Cook 5 mins
- 4 portabella mushrooms
- 1⁄4 cup olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons fresh thyme, Chopped (or 1/2 tsp/2 mL dried)
- 1 pinch salt
- 1 pinch pepper
- 1 ounce parmesan cheese, shaved
- Remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap.
- Place, smooth side up, in large, shallow glass dish.
- Combine oil, vinegar, thyme, salt and pepper; pour over mushrooms, turning and brushing to coat evenly.
- Let stand for 15 minutes.
- Reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
- Turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed.
- Arrange Parmesan over top; cook, covered, for about 2 minutes or until melted.
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.
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!
Very good recipe and easy, too. This was my first attempt at cooking portabella mushrooms and we loved it.