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Portabello Mushrooms


4 Portabello mushrooms
1/4 cup Olive oil
3 tablespoon Balsamic vinegar
2 tsp Chopped fresh thyme (or 1/2 tsp/2 mL dried)
Pinch Each salt and pepper
1 oz Parmesan cheese, shaved

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

Makes 4 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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