Wednesday, June 18, 2008

Bobby Flay's Parmesan Crusted Portobello Mushrooms

  • 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
  1. Heat grill to medium-low.
  2. Combine Parmesan, thyme and salt and pepper in a small bowl.
  3. Brush mushrooms with oil on both sides and season with salt and pepper to taste.
  4. Place the mushrooms, cap side down and cook until golden, about 4 to 5 minutes.
  5. Turn over and continue grilling until soft, about 5 to 6 minutes longer.
  6. 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.