Parmesan-Crusted Portobello Mushroom Caps

By Hklbrries

"The meaty tops of portobello mushrooms are the closest thing to steak in the vegetable kingdom, and I love to grill them just like a steak."

Ingredients

• 1/3 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh thyme leaves
• 1/2 tsp salt
• Coarsely ground black pepper
• 4 portobello mushrooms, cleaned and stems removed
• 2 tbsp extra virgin olive oil, divided

Details

Servings 4
Adapted from americanprofile.com

Preparation

Step 1

Heat grill to medium-high.

Combine Parmesan and thyme in a small bowl. Season with salt and pepper. Brush mushrooms on both sides with 2 tsp olive oil and season with salt and pepper.

Place mushrooms upside down on grill and cook until golden, 5 to 6 minutes. Turn over and continue grilling until thoroughly cooked, 4 to 5 minutes more.

When mushrooms are cooked, without removing them from the grill, carefully divide cheese mixture among mushrooms. Close cover of grill and cook just until cheese melts, about 30 seconds. Remove to a platter and drizzle 1 tsp olive oil over each mushroom.

Nutrition Information:
Per serving
120 calories
9 g fat
5 g protein
5 g carbohydrates
1 g fiber
400 mg sodium