Parmesan-Crusted Portobello Mushroom Caps Recipe

1/3 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh thyme leaves
1/2 teaspoon salt
Coarsely ground black pepper
4 portobello mushrooms, cleaned and stems removed
2 tablespoons extra virgin olive oil, divided

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. Serves 4.

Recipe adapted with permission from Bobby Flay’s Boy Gets Grill: 125 Reasons to Light Your Fire (Scribner, 2004).

Nutritional facts per serving: 120 calories, 9g fat, 5g protein, 5g carbohydrates, 1g fiber, 400mg sodium.