A delightful recipe for grilled portobello mushrooms, enhanced with a flavorful herb marinade and topped with melted cheese.
Clean the mushrooms by gently wiping them with a damp cloth and remove the stems.
Removing the stems allows the marinade to penetrate better into the mushroom caps.
In a mixing bowl, combine the olive oil, balsamic vinegar, thyme, salt, and black pepper to create the marinade.
Whisk the marinade ingredients together to ensure they are well blended.
Place the mushrooms in the bowl and coat them thoroughly with the marinade using a basting brush.
Let the mushrooms sit in the marinade for at least 15 minutes to absorb the flavors.
Preheat the grill to medium-high heat and lightly oil the grates.
Oiling the grill prevents the mushrooms from sticking.
Place the mushrooms on the grill, smooth side down, and cook for 5 minutes with the lid closed.
Closing the lid helps retain heat and cook the mushrooms evenly.
Flip the mushrooms, baste with the remaining marinade, and cook for another 3 minutes.
Basting during cooking enhances the flavor and keeps the mushrooms moist.
Sprinkle the grated parmesan cheese over the mushrooms and cook for an additional 2 minutes until melted.
Use a lid to help the cheese melt evenly.
Serve the mushrooms warm as a main dish or side, garnished with additional fresh thyme if desired.
Serving immediately ensures the mushrooms retain their juiciness and flavor.
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