Portabella Mushrooms

• 4 portabella mushrooms
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons fresh thyme, Chopped (or 1/2 tsp/2 mL dried)
• 1 pinch salt
• 1 pinch pepper
• 1 ounce 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; pour over mushrooms, turning and brushing to coat evenly.
4. Let stand for 15 minutes.
5. Reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
6. Turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed.
7. Arrange Parmesan over top; cook, covered, for about 2 minutes or until melted.

portabella mushrooms, olive oil, balsamic vinegar, fresh thyme, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/portabella-mushrooms-3400 (may not work)