Summer Grill

You can serve this as a side with poultry, fish, pork or beef, but this makes a great entree for veggie guests. As a main course, I'd serve it with a side salad and a very dry chardonnay.

Parmesan Crusted Portobello Mushrooms

1/3 cup grated Parmesan
2 tablespoons finely chopped fresh thyme
Salt and coarsely ground black pepper
4 portobello mushrooms and stems removed, cleaned, trimmed and coarsely chopped
Olive oil, for brushing
4 teaspoons white truffle oil
1 cup oyster mushrooms with the cleaned, trimmed portobello stems, coarsely chopped
Olive oil, for cooking

Heat grill to medium-low. Combine Parmesan, thyme and salt and pepper in a small bowl.

Brush mushrooms with oil on both sides and season with salt and pepper to taste. Place the mushrooms, cap side down and cook until golden, about 4 to 5 minutes. Turn over and continue grilling until soft, about 5 to 6 minutes longer. When the mushrooms are cooked through, carefully divide the cheese mixture over the top of the mushrooms. Close the cover of the grill and cook until the cheese has melted. Remove from the grill and drizzle each mushroom with a teaspoon of white truffle oil.

In a saute pan, drizzle olive oil and saute the oyster mushrooms and portobello stems until golden brown and tender. Season with salt and pepper, to taste

Place on top of portobellos and serve.

Yes, truffle oil is expensive, but once you have experienced it you'll start putting away a little egg money once a week to buy more. Oh, yes.