I love almost all thing mushroom, and grilled portobello mushrooms is right up my alley. It's a quick side for a backyard BBQ. Adding the parmesan make a perfect flavor combination.
The sesame seeds on the photo, is an accidental 'cross contamination' from the chicken on the grill.
- 2 portobello mushrooms
- ½ cup (1 dl) freshly grated parmesan
- about ¼ stick (ca 30 g) butter, salted and soft
- a splash of olive oil, for brushing the top of the mushrooms
- A sprinkle of chopped parsley
Preheat the grill.
Clean the portobello mushrooms with a damp paper towel and remove the stems. Brush the caps with olive oil and set aside gills side up.
Mix butter and parmesan, and divide it evenly over the mushroom caps. Grill over hot grill for about 10 minutes. You want the mushrooms to be soft, but not mushy. Let the mushrooms rest for a few minutes, to soak up the butter.