Grilled Portabella Mushroom Cap, Balsamic Glaze, Shaved Parmesan

Recipe Courtesy of St. Supéry Estate Chef Tod Kawachi

Serves 2

INGREDIENTS

2 ea Portabella Mushroom Caps

2 oz Olive Oil

1 clove Garlic, sliced

1 Tbl Parmesan Cheese shavings

1 Tbl Balsamic Syrup

1 tsp Herbs-parsley, thyme, rough chopped

Salt & Pepper to taste

DIRECTIONS

  1. Combine the herbs, garlic, and olive oil and coat the mushroom caps all around then for 1 hour.
  2. Season the caps with salt and pepper on both sides then grill top side down over medium heat for 2-3 minutes.
  3. Turn the mushrooms over and keep cooking for another 1-2 minutes until done.
  4. Serve them off the grill with a drizzle of balsamic syrup and finish with a shaving of parmesan cheese.