Parmesan-Crusted Portobello Mushroom Caps

  • Yield: 4 servings
  • Prep: 3 mins
  • Cook: 10 mins

“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.”—Bobby Flay


1/3cup freshly grated Parmesan cheese
2tablespoons chopped fresh thyme leaves
1/2teaspoon salt
-- coarsely ground black pepper
4-- portobello mushrooms, cleaned and stems removed
2tablespoons extra virgin olive oil, divided


  1. Heat grill to medium-high.
  2. Combine Parmesan and thyme in a small bowl. Season with salt and pepper. Brush mushrooms on both sides with 2 teaspoons olive oil and season with salt and pepper.
  3. 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.
  4. 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 teaspoon olive oil over each mushroom.

Nutritional Info *per serving

  • Calories 110
  • Glycemic Load 0
  • Fat 9g
  • Saturated Fat 2g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 6g
  • Cholesterol 5mg
  • Sodium 400mg
  • Potassium 320mg
  • Carbohydrate 4g
  • Fiber 1g
  • Sugars 2g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 4%
  • Calcium 8%
  • Iron 4%