Grilled Alot

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  • 4 portobello mushrooms
  • 1/4 cup olive oil
  • 3 tbsp balsamic vinegar
  • 2 tsp chopped fresh thyme
  • 1 Pinch salt1 Pinch pepper
  • 1 oz Parmesan cheese, shaved


  1. Remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap.
  2. Place, smooth side up, in large, shallow glass dish.
  3. Combine oil, vinegar, thyme, salt and pepper
  4. pour over mushrooms, turning and brushing to coat evenly.
  5. Let stand for 15 minutes.
  6. Reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat
  7. Close lid and cook for 5 minutes.
  8. Turn and baste with marinade
  9. Cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed.
  10. Arrange Parmesan over top; cook, covered, for about 2 minutes or until melted.
  11. Serve to people who like mushrooms.