Parmesan Crusted Portobello Mushrooms with White Truffle Oil
- 1/3 cup grated Parmesan
- 2 tablespoons chopped fresh thyme
- Salt and coarsely ground black pepper
- 4 portobello mushrooms, cleaned and stems removed
- Olive oil, for brushing
- 4 teaspoons white truffle oil
- 1 cup oyster mushrooms
- Olive oil, for cooking
Heat grill to medium-low. Combine Parmesan, thyme and salt and pepper in a small bowl.
Brush mushrooms with oil on both sides and season with salt and pepper to taste. Place the mushrooms, cap side down and cook until golden, about 4 to 5 minutes. Turn over and continue grilling until soft, about 5 to 6 minutes longer. When the mushrooms are cooked through, carefully divide the cheese mixture over the top of the mushrooms. Close the cover of the grill and cook until the cheese has melted. Remove from the grill and drizzle each mushroom with a teaspoon of white truffle oil.
In a saute pan, drizzle olive oil and saute the oyster mushrooms until golden brown and tender. Season with salt and pepper.
Place on top of portobellos and serve.
Recipe courtesy of Bobby Flay