Parmesan-Crusted Portobello Mushroom Caps

parmesan-crusted-portobello-mushroom-caps
http://pgoarelish2.files.wordpress.com/2011/01/parmesan-crusted-portobello-mushroom-caps.jpg?w=100
  • Yield: 4 servings
  • Prep: 3 mins
  • Cook: 10 mins

“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

Instructions

  1. Heat grill to medium-high.
  2. 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.
  3. 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.
  4. 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.

Recipe by Chef Bobby Flay

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 110
  • Fat 9g
  • Saturated Fat 2g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 6g
  • Cholesterol 5mg
  • Sodium 400mg
  • Potassium 320mg
  • Carbohydrate 4g
  • Fiber 1g
  • Sugars 2g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 4%
  • Calcium 8%
  • Iron 4%
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