Grilled Portabella Mushroom Cap, Balsamic Glaze, Shaved Parmesan
Recipe Courtesy of St. Supéry Estate Chef Tod Kawachi
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
- Combine the herbs, garlic, and olive oil and coat the mushroom caps all around then for 1 hour.
- Season the caps with salt and pepper on both sides then grill top side down over medium heat for 2-3 minutes.
- Turn the mushrooms over and keep cooking for another 1-2 minutes until done.
- Serve them off the grill with a drizzle of balsamic syrup and finish with a shaving of parmesan cheese.