Parmesan Crusted Portobello Mushrooms with White Truffle Oil
Description
Portobello mushrooms make a great main dish that can replace your meat, but can also be served as an appetizer. They can be ready in no time.
Ingredients
1/3 c. freshly grated Parmesan cheese
2 T. chopped fresh thyme
salt and coarsely ground black pepper
4 portobello mushrooms, cleaned and stems removed
extra virgin olive oil, for brushing
4 t. white truffle oil, divided
1 c. oyster mushrooms
1/4 c. extra virgin olive oil, for cooking
Directions
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Preheat grill to medium-low.
Combine Parmesan cheese, thyme, salt and pepper in a small bowl.
Brush cleaned mushrooms with oil on both sides; season with salt and pepper, to taste. Place mushrooms, cap side down on grill; cook until golden, about 4 - 5 minutes. Turn over; continue grilling until soft, about 5 - 6 minutes longer.
When the mushrooms are cooked through, evenly divide the cheese mixture over the top of the mushrooms.
Close the grill cover; cook until cheese has melted. Remove from the grill; transfer to a platter; drizzle each mushroom with 1 t. white truffle oil. Cover to keep warm.
Drizzle olive oil in a saute pan; saute oyster mushrooms until golden brown and tender. Season with salt and pepper. Place on top of portobellos.
Serve.
4 servings.