Parmesan-Crusted Portobello Mushroom Caps

Recipe by Relish

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

Ingredients

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

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 teaspoons 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 teaspoon olive oil over each mushroom.