Portobello Mushrooms with Parmigiano-Reggiano and topped with White Truffle Oil

ingredients:
1/3 cup Parmigiano-Reggiano
2 tablespoons chopped fresh thyme
salt and pepper
4 portobello mushrooms, cleaned and stem removed
Olive oil
4 teaspoons white truffle oil
1 cup small oyster mushrooms (or any small mushroom with density)


Medium heat on a pan or medium-low on the grill.
combine 2 tablespoons chopped fresh thyme, 1/3 cup Parmigiano-Reggiano, salt and pepper in a bowl

Brush the 4 portobello mushrooms on both sides with olive oil, lightly season with salt and pepper.

Cap side down, cook the portobellos until golden in color,
turn over and cook until soft, usually about the same time.

Once the mushrooms are fully cooked (soft) cover equally with the thyme and Parmigiano-Reggiano mixture and cover the pan or close the grill.

Once melted remove and drizzle or spritz the mushrooms with the White Truffle Oil.

Sauté the oyster mushrooms in olive oil until golden brown. Top the portobello with mushrooms and eat!