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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
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 |
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.
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